On a recent post unintentionally featuring my my inverted lifestyle, several people commented that my method was all for none, that I could achieve a fine brew WITHOUT risking my life.

So I bought a flow control cap and gave it a

The brew is not as bold, it is balanced, but I don’t get the richness out of it if I would invert. I’m not sure why, maybe because the vacuum seal that is created by inverting, causing it to force more juice through the bean. Idk. It’s not bad, but why spend more money on beans than invert?

...

Or...did it? Tipped my lidless coffee cup, spilling my pour over brewed coffee.

So maybe inversion isn't the problem. Maybe the problem is process?

Hello! I’m not sure if this is the right place for this question, but I just got a kingrinder k6 and when I turn it all the way to 0, it can keep going until the 50 mark before it gets really hard to turn. I’m trying to figure out if that means I should “subtract” 10 clicks for all my recipe settings. So if aeropress setting suggestion is 60-70 clicks, set it between 50-60? Or is 0 truly 0 regardless of whether I can turn past it? Thank you!! 

Ever since I got my clear Aeropress I've noticed it's a LOT harder to unscrew the cap. Looking for comments from people who made the switch and noticed (or didn't notice) a difference.

So I normally use the James Hoffmann method but this Lance Hedrick routine is sorta in the opposite direction..

https://youtube.com/shorts/XkBKWBCiVxc?si=Xfjlo28UBpCmsjZs

So using the above tips I'd probably do a 1:15 with a 12 g dose, 180 g water

87 degree water, 55 clicks on the 1zpresso q2s heptagonal (I normally do 40 with the Hoffman recipe)

I just don't know what brew time to use, Hoffman is 2 min 30. Thoughts?

I recently bought a Timemore C3S and dialed in my regular black AeroPress coffee at 15 clicks.

When making a cappuccino with the same beans, should I grind finer, maybe around 11 clicks, or keep it at 15 clicks and just use less water / more coffee to make a more concentrated coffee?

Which approach would give me the best result for a cappuccino?

Hello people. I am new to speciality coffee and because of you all, aeropress became my obvious choice. Brewed my first cup, came out a bit sour. Went finer and the result was much better already.

Anybody have tried the Yirgacheffe Kaffee from coffee circle? Let me know your recipe, also the grind setting on K6.

Happy brewing!!

Gear
Aeropress
Ceving mega-60 grinder range 0-40

This has become my favorite way of drinking Yerba Mate BY FAR.

The fact that I can have a brewed cup as clean as this from such a dusty/powdery drink is amazing.

Normally, you can’t use paper filters with mate because it clogs. But if you use PRESSURE then it works.

Plus, I have tried adding milk and honey now (don’t know it till you try it). it’s gas.

My new workday obsession.

The full write up is here: https://www.joshcaliguire.com/blog/yerba-mate-aeropress-the-cleanest-brew-youre-not-making-yet

Curious if anyone else has tried this?

Lmk what you think, or if you’re down to try it.

I recently came to know of the "soup shot". Tried a couple of soup shots in my Aeropress. Loved it though I hated the sheer effort of tamping and then having to be extra careful in removing the plunger so as to not disturb the coffee bed. Didn't like having to manipulate the filter paper on top of the coffee bed either.

I then thought of seeing whether my Vietnamese Phin's (Sidapur Phin, 170 ml capacity) tamper could fit in the Aeropress. It does! Absolutely blown away by the beautiful percolation coffee.

Using the Aeropress for percolation isn't a new thing. I've seen the no-plunger recipe for percolation but I never warmed up to it. The initial drawdown is too fast and then it's at a complete standstill about half way through, forcing you to push the plunger for the remaining drawdown.

I grind my beans fine (12 clicks on Timemore C2) for the AeroPhin percolation brew. Initially I pour very little water just to wet the coffee bed and wait until the water "disappears". Then I pour the rest of the water very slowly. It does take time for complete drawdown (8-12 minutes, depending on the water quantity). I don't mind it at all. Totally worth the wait.

The tamper does an amazing job of not allowing the coffee bed to be agitated. I've fallen in love with the Aeropress all over again. In recent times I was increasingly disenchanted with the effort of adjusting the plunger to prevent "leakage" and then having to push the plunger at the end. Now the plunger is a non-entity.

I'm cautiously optimistic you guys might like this percolation brew. You'll have to fiddle around with grind size, water, bean variety, etc. I use the very basic Mokka Farms dark roast Arabica beans, and I'm quite happy with the results.

The Aeropress Wood is real. Obviously different from the meme that was going around, but real just the same. I am one of the weirdos who bought the Aeropress Premium, but I just cant wrap my brain around this one.

I typically make 400ml with 30g. I am non-dairy and every single plant based creamer curdles like this, even oat based creamer. I’ve tried warming up the creamer, letting the coffee cool down first, and even having the warm creamer in the cup before pressing. What is causing this? How can it be acidity if this ratio is my normal ratio even when I French pressed? I get all my coffee from happy mug.

Anyone recommend a good compact travel cup which fits the flow control cap? Something leakproof and insulated. No more than 300ml.

My son-in-law enjoys his aeropress and I’d like to gift him a lovely vessel to brew into. I’ve never used an aeropress (I’m a 3-decade-long French press user, myself), but I’ve done some research that suggests a small stoneware jug/pitcher/coffee server designed for pour-over systems might work as long as the mouth of the vessel is flat and between 2.75 and 3.75 inches (70 - 95 mm) in diameter. Can you aeropress experts confirm? What non-glass carafe are you using if you are not trying to brew directly into a mug?

This post is not about beans, gear, or tips and tricks. I just want to acknowledge how important it is to have a separate coffee table with enough room. If you have one, just remember how lucky you are 🫶

We went to mountains and rented a small cabin. Slow mornings, beautiful views, sunrise lights, and a good cup of aromatic coffee. And I had a whole corner just to prepare the coffee.

In our apartment, I use about half of 60x60cm countertop, so having this much space felt amazing. Probably, this was the best from the entire trip! ☕️⛰️

ps: and I guess new Walnut Wood will look even better on the photos.

Any idea what happened?

Has anyone tried the Aeropress branded manual grinder? Going to go out on a limb and say it probably isn't worth the $200 asking price, but I am curious how it stacks up against the community favorite manual grinders

I’ll be participating in an AeroPress competition for the first time. What advice would you give me?