@alabamaslammer1 The recipe is 200ml of water and 14g of coffee. 200ml is usually about to the level of the 'fins'. Because the aeropress is inverted the numbers become somewhat less useful.
I'm in the process of producing a new video which matches the method I've found to taste best in my shop.
@animation508 The coffee is ground far courser than the original method which slows the extraction and makes it more controllable. It's a strong cup of coffee but not overtly bitter
I am completely and utterly lost with this "inverted" method. No one has been able to explain just what the steps are. Even this video did not look anything different than how the instructions from the maker are listed. Why does funky music, and shaky out-of-focus, off-centered video with no real explanation appeal to so many people?
@ssmrick Sorry this wasn't as clear as it could have been. The inverted method simply refers to the Aeropress being assembled upside-down (i,e, resting on the plunger) so opposed to being constructed in drip style (with the bottom of the aeropress directly over the cup) the idea is to maintain control over the water exposed to the ground coffee for the entire process, rather than allowing some coffee to be released prior to the desired time. Hope this clarifies and thanks for the feedback
Normal - put in filter, stand on cup, coffee in, water in, stir (water seeps into cup so cannot wait for brewing), plunge
Inverted - Plunger in resting on top, flip upside-down, take filter cap off, coffee in, water in, wait, filter & cap on, flip back to normal way-up, plunge.
I am new to Aeropress (I just discovered it on the internet), could you please shortly explain what is ´inverted´ about this method? I thought that was just about the normal way to make coffee with aeropress, except the waiting. Thanks a lot.
I'm not sure I get the point of the inversion. I love my Aeropress and I've found I prefer an extra long wait before extraction as well....but I just pour the water in as directed and the plunger keeps the water from pouring out the bottom. I'm curious what I'm missing about this inverted method, beyond the freedom to stir.
Tried this method today. Not a huge knock-your-socks-off improvement over the directed method, but an improvement nonetheless! Great video! Found it thanks to LifeHacker.
Hi! What'S the point of waiting so long? I always thought it'S the point of the Aeropress to get a quick extraction before all the bitterness comes out. One might also use a french press to get your result... or am I way off? ;) Thanks for the vid!!
You are right in that Alan Adler markets his product as a quick solution to brewing coffee. However, this is achieved by mixing a large portion of grounds with a small amount of water. This creates an intense but very smooth (very desirable quality) beverage. However, this coffee is heavily underextracted and overcaffeinated. Ideal extraction according to James Hoffman is 1.5% dissolved solids, i.e. 12g per 180mL water (like SCAA). This brings out the full quality of the coffee.
@rafayetn Thanks for your reply! Personally I use a very fine grind (I don't even change the grind from my espresso machine to the Aeropress) and extract just seconds after brewing.
I guess it's the beauty of the aero that there are so many ways of making coffee!! Everyone has his/her own little tweak.. I love it! ;)
It is quite the versatile brewer! I use the aforementioned parameters to brew coffee, but switch things around when I'm making a faux-cappuccino. Harold McGee's short article on NYTimes explains the advantages of portioning water in both alcoholic drinks and coffee. It's definitely worth a read. I can't copy the link here, but if you google "harold mcgee coffee" it should be the first link titled: "The Curious Cook - To Enhance Flavor, Just Add Water"
@kallekenkel I took liberties from the original method. This is for more of a french press style brew but a huge difference in the cleanliness in the cup combined with the body which I like.
For a quicker brew I'd suggest you check out HasBean's Aeropress guide. A lot more espresso styled extraction with his method.
@kallekenkel , grind size, water temperature, and steep time. Play with those 3 things to get most flavor just before bitterness. So yes this can all be done with a French press. Aeropress benefits are 1. better filtration meaning better tasting coffee as less grinds that will continue to steep in your cup. (for the most discerning palates) 2. clean up
What should someone without a scale do to measure coffee?
Mikuwl 1 month ago
@Mikuwl Most people use 2 of those aeropress spoonfulls of beans.
JereHakala 1 month ago
i am a little confused about how much coffee you are using. do you use 14g and fill the aeropress to "2" or "4"?
alabamaslammer1 2 months ago
@alabamaslammer1 The recipe is 200ml of water and 14g of coffee. 200ml is usually about to the level of the 'fins'. Because the aeropress is inverted the numbers become somewhat less useful.
I'm in the process of producing a new video which matches the method I've found to taste best in my shop.
awlred 2 months ago
wait... the normal brew time is twenty seconds... you did 6 times that... that must've been strong-ass coffee o_0
animation508 3 months ago
@animation508 The coffee is ground far courser than the original method which slows the extraction and makes it more controllable. It's a strong cup of coffee but not overtly bitter
awlred 3 months ago
so, for two minutes you are soaking the rubber filter in the hot water and getting all of those good carcinogens in your coffee?
Indygoguy 6 months ago
I am completely and utterly lost with this "inverted" method. No one has been able to explain just what the steps are. Even this video did not look anything different than how the instructions from the maker are listed. Why does funky music, and shaky out-of-focus, off-centered video with no real explanation appeal to so many people?
ssmrick 8 months ago 6
@ssmrick Sorry this wasn't as clear as it could have been. The inverted method simply refers to the Aeropress being assembled upside-down (i,e, resting on the plunger) so opposed to being constructed in drip style (with the bottom of the aeropress directly over the cup) the idea is to maintain control over the water exposed to the ground coffee for the entire process, rather than allowing some coffee to be released prior to the desired time. Hope this clarifies and thanks for the feedback
awlred 8 months ago 6
The difference is:
Normal - put in filter, stand on cup, coffee in, water in, stir (water seeps into cup so cannot wait for brewing), plunge
Inverted - Plunger in resting on top, flip upside-down, take filter cap off, coffee in, water in, wait, filter & cap on, flip back to normal way-up, plunge.
avclung 10 months ago 9
@avclung Thanks, now the difference is clear. Does the coffee get better or stronger the inverted way? Or just different?
vecernicek2 10 months ago
I am new to Aeropress (I just discovered it on the internet), could you please shortly explain what is ´inverted´ about this method? I thought that was just about the normal way to make coffee with aeropress, except the waiting. Thanks a lot.
vecernicek2 10 months ago
Inverted Method! + 50 points!
fluffycommander 11 months ago
I'm not sure I get the point of the inversion. I love my Aeropress and I've found I prefer an extra long wait before extraction as well....but I just pour the water in as directed and the plunger keeps the water from pouring out the bottom. I'm curious what I'm missing about this inverted method, beyond the freedom to stir.
atribeofone 1 year ago
Tried this method today. Not a huge knock-your-socks-off improvement over the directed method, but an improvement nonetheless! Great video! Found it thanks to LifeHacker.
superhappyhats 1 year ago
@superhappyhats Glad this helped with your coffee. I've actually adapted my method a bit more and I'm considering an update to this video.
awlred 1 year ago
Good coffee, bad focus.
coolacid217 1 year ago
Hi! What'S the point of waiting so long? I always thought it'S the point of the Aeropress to get a quick extraction before all the bitterness comes out. One might also use a french press to get your result... or am I way off? ;) Thanks for the vid!!
kallekenkel 1 year ago
@kallekenkel
You are right in that Alan Adler markets his product as a quick solution to brewing coffee. However, this is achieved by mixing a large portion of grounds with a small amount of water. This creates an intense but very smooth (very desirable quality) beverage. However, this coffee is heavily underextracted and overcaffeinated. Ideal extraction according to James Hoffman is 1.5% dissolved solids, i.e. 12g per 180mL water (like SCAA). This brings out the full quality of the coffee.
rafayetn 1 year ago
@rafayetn Thanks for your reply! Personally I use a very fine grind (I don't even change the grind from my espresso machine to the Aeropress) and extract just seconds after brewing.
I guess it's the beauty of the aero that there are so many ways of making coffee!! Everyone has his/her own little tweak.. I love it! ;)
kallekenkel 1 year ago
@kallekenkel
It is quite the versatile brewer! I use the aforementioned parameters to brew coffee, but switch things around when I'm making a faux-cappuccino. Harold McGee's short article on NYTimes explains the advantages of portioning water in both alcoholic drinks and coffee. It's definitely worth a read. I can't copy the link here, but if you google "harold mcgee coffee" it should be the first link titled: "The Curious Cook - To Enhance Flavor, Just Add Water"
rafayetn 1 year ago
@kallekenkel I took liberties from the original method. This is for more of a french press style brew but a huge difference in the cleanliness in the cup combined with the body which I like.
For a quicker brew I'd suggest you check out HasBean's Aeropress guide. A lot more espresso styled extraction with his method.
awlred 1 year ago
@kallekenkel , grind size, water temperature, and steep time. Play with those 3 things to get most flavor just before bitterness. So yes this can all be done with a French press. Aeropress benefits are 1. better filtration meaning better tasting coffee as less grinds that will continue to steep in your cup. (for the most discerning palates) 2. clean up
sml411 7 months ago
95 degrees? Ouch!
hazymat 1 year ago
@hazymat that's celcius brother
GamerGuy51 1 year ago
Clever! This is a great idea if for no other reason than that you could use it if you lose the paddle.
YoungJim409 1 year ago
Ze music, she is very nice. What is her name?
DirtpipeMilkshakes 1 year ago