I usually do the Hoffmann method if I’m making it for myself and the default recipe if making for my wife and I but the last couple days I’ve mixed it up and tried out the inverted method:

Time: 1min 30sec

  • Use a medium-fine grind.
  • Put the plunger to the “bottom” (top while inverted) of the 3 so I’ll get a half cup’s worth of infusion
  • add my grounds, 2 AeroPress scoops (22-26oz depending on roast and moisture content)
  • get water to boiling (if a light roast)
  • add enough water to make a paste, do a 30 second bloom
  • add more water until it’s 2/3 full. Stir for 10 sec
  • add water until it’s almost to the top and wait until the timer gets up to 1:15. While waiting, wet the filter and get the top ready
  • give it another few stirs at 1:15 then top off until the water is at the top
  • at 1:30, cap and press. I like to do it into a Pyrex measuring cup.
  • this should yield 1/2 cup of brew (4oz). I then add water up to the 1 cup mark (8oz line) and put 1/2 into the first mug. I fill it up again until the 1 cup and pour that into the second. Add another 1/2 cup of hot water to the first mug and presto, you have two delicious 8oz mugs of coffee!
  • Io Sapsai 🌱
    4•1 year ago

    Just tried Lucas Zahradnin’s recipe from 2015 and it worked so well with the Burundi light roast I had at home. He recommends Kenya but any high density washed coffee works well:

    • Inverted method

    • 20g finely ground, 5 clicks on the porlex mini… I did it with 8 by mistake but it turned out delicious, I just like having some acidity in my mug.

    • 230ml of water at 80°C. I make my own barista water since the one from the tap is liquid limestone here Recipe for the water.

    • Rinse filter and preheat. I do it over running boiler water from the tap.

    • Add the coffee to the chamber.

    • Pour 60ml of water.

    • Wiggle the AeroPress for 15 seconds to mix the water and grounds.

    • Pour another 170ml of water.

    • Fasten the filter cap, flip, press for 30 seconds.