Upgraded my setup so I can enjoy freshly ground beans. Very enjoyable cup to start the day with!

Hello,

I am through with my first ever specialty coffee bag, it was Yirgacheffe Coffee from coffee circle. I own a K6 grinder and the following recipe is what I liked the most.

K6 setting - 65-67 clicks.

Method - Inverted.

Total Brew time - 3:30

1) Grind 13g of coffee

2) Brew inverted with 220g boiling water and slight agitation. ( More agitation for extra body).

3) Place the top cap with metal filter and turn it at 2:30 and swirl.

4) At 3:00 start pressing slowly till 3:30.

The cup was light and fresh with volatile fruity notes and lingering vanilla notes. Really loved it.

Tip - Use mokka pot with the same grind setting for more heavy body and silky texture.

I've been fiddling around with a tweaked SOUP-style AeroPress method, trying to get some of the clarity/vibrancy of pour-over without sacrificing the ease of AeroPress.

I'm dubbing this version Filtepresso (filter + espresso), although the resulting beverage is probably closer to filter coffee than espresso.

I tried it out on GB Roasters' Koraput Anaerobic Naturals and got a genuinely great cup of coffee out of the exercise: a very balanced, vibrant cup with excellent clarity of expression, sparkling acidity in the form of cherry/raisin, and a long sweet finish.

The recipe:

Coffee: 13.5 g

Water: 216 g (1:16)

Grind: 49 clicks on the 1Zpresso Q Air

Brewer: Standard AeroPress, upright

Filters: One at the bottom, and one on the coffee bed

Total brew time: Approximately 2:45-3:00

The technique:

Put paper filter in AeroPress cap and add coffee grounds.

Tapped and firmed the coffee bed into a roughly level surface.

Used the rubber end of the AeroPress plunger to imprint/texture a second paper filter.

Placed the imprinted filter on the coffee bed.

Used an atomizer to spray the upper filter until it was completely wet.

Used a spoon to make sure the upper filter was evenly in contact with the coffee bed, making sure to pay special attention to the edges of the filter where any excess air might have gotten trapped.

After that, slowly added 25 g of water on top of the coffee bed, leaving it to bloom for 25 seconds.

Gently added the rest of the water (191 g).

Begun pressing to finish the brewing process, which took me 2:45-3:00.

The results:

Here's where I need to start talking about results.

I frequently make this same Koraput from GB Roasters using a more traditional immersion-style AeroPress recipe at 45 clicks on my 1zpresso Q air, which I usually consider to be a great recipe for this particular coffee.

It delivers great value in the form of a full, bodied cup of coffee, with well-balanced sweetness, acidity, and other flavours which are all nicely unified within the final cup.

Filtepresso, on the other hand, delivered a totally different drinking experience: one which had less body and almost a "tea-like" feel, while the acidity in the cup was much more up-front and prominent. The cherry qualities were sparkling, and deeper, darker dried fruit notes of raisin presented themselves at the back of the cup. There was a very prominent sweetness which stuck with me until the very end of the cup. What struck me most about this version, however, was the clarity of the expression: individual flavours were much easier to discern, although the overall cup retained its harmony.

I would probably not say that this cup was better than my "regular" AeroPress recipe: they're really two totally different takes on the same coffee, and I enjoyed both of them.

A few thoughts:

I think it's likely that the use of the well-seated upper filter helped with water distribution across the bed and minimised disturbance of the bed during the pouring process, although I have not tested this theory out in practice.

This is also the first time I've successfully used this method, so I don't really know if I can reproduce these results in the future.

Curious if anyone else has been playing around with longer-ratio SOUP-style brewing, or low-pressure percolation methods in general. Would love to hear about your results, especially with light-roasted fruit-forward coffees!

I'd dabbled with a moka, but couldn't get any kind of consistency. My main mode of delivery was french press. But the whole process was more a necessary evil than a ritual I enjoyed, because I just hated cleaning the damn thing.

The Aeropress is literally a dream in that regard.

How were you guys taking in caffeine before AP? Was it an addition to an already robust collection? Or your introduction to coffee as a hobby?

Do you see yourself expanding the collection in the future? Or is the AP scratching every itch for you?

Also tell me where in the world you're from also, I think that would be interesting to see

Hello everyone!

I started brewing coffee with my AeroPress today, and I’m trying to make milk coffee. While the taste is decent, I’m not getting the consistency I’m looking for. The coffee turns out quite runny and thin when mixed with milk, whereas I’d prefer something thicker, creamier, and more consistent.

I’m still a beginner, so I’d love some advice on what I should change in my brewing process.

Should I use a finer grind size?

Should I increase the coffee-to-water ratio to make a more concentrated brew?

Would changing the brewing time or plunging technique help?

Is there a particular AeroPress recipe that works best for thick, creamy milk coffee?

Would using full-fat milk or a milk-frothing technique make a noticeable difference?

I’m not necessarily looking for espresso, but I want my homemade milk coffee to have a richer body and a smoother, creamier texture rather than feeling watery.

What changes would you recommend to a beginner using an AeroPress to achieve this?

Thanks in advance for your suggestions! ☕

Remembered: aeropress, filters, stirring implement, hand grinder, scale.

Forgot: coffee.

Any recommendations for a recipe when cannibalizing k-cups?

My first try created a coffee like beverage. 16:1 for about two minutes In retrospect the water wasn’t hot enough but maybe that wouldn’t have mattered much

This idea can provide a whole day of filters without cramming the filter holder in the mug stack 🤷🏽‍♂️

https://youtube.com/shorts/xTPQ3xJaha4?si=7GTjbnVjQ_Ltbs_K

Hey everyone,

I’m a student getting ready for uni, and I want to step up my coffee game from my Moka pot and instant coffee. I usually prefer a clean, sweet cup, and I'll mostly be brewing medium and medium-dark roasts (like Blue Tokai's Kalledevarapura or Attikan).

I'm trying to keep the whole setup strictly under ₹25000. I plan to order everything directly from Benki Brewing Tools for convenience.

Here is what I have in my cart right now:

• AeroPress Original
• Timemore Chestnut C5 Grinder
• NoteBook Digital Scale (0.01g to 600g)
• AeroPress Metal Filter

Are there any glaring issues with this setup? Should I swap the C5 for a different grinder in that price range, or is this solid for a dorm room setup? Any advice on dialling in the C5 for an AeroPress is also welcome!

Thanks in advance!

EDIT:Thanks for all the replies.

I got the aeropress,kingrinder k6,flow cap and scale

I’m currently looking at the TimeMore Nano plus online. It would come out to 45ish dollars and I’m wondering if it is a good hand grinder. I haven’t found much of it online and this would be my first hand grinder. I would use it for mainly pour over or the basic aeropress.
Thanks!

I splurged for my birthday and bought myself a Kingrinder K6, after reading multiple rave reviews about it. Coming from a Hario Mini Slim that hasn’t been consistent in years, the K6 is a night-and-day difference in grind consistency. The quality of my Aeropress brew just skyrocketed.

I simply can’t believe how much of a difference a good grinder makes!

EDIT: K6 setting: 65 clicks from my “zero” point.

I have been doing my morning coffee with the Aeropress for years and decided to splurge on myself and get the steel. After a week of use here are my thoughts:

1. I heard it and read it, but until you feel it for yourself, it’s heavy! I mean it’s heavy and built like you’re supposed to leave it to your children. I am impressed with the build quality and look. You could take it anywhere and not worry about it being damaged, but again, it’s heavy, so not a “throw in your bag” device.

2. It makes more than the original. By this I mean the capacity is more, not like double, but enough where I had to retune my recipe to dial it in again.

3. The filter gets hot and stays hot for a while. The double walled insulation keeps it cool while using, and also seems to keep the coffee hotter than my original (although I didn’t actually measure the temps, maybe this week if I remember).

4. Clean up is what you expect from Aeropress, easy. I mean it’s stainless steel, so yeah.

5. It’s expensive. Almost 170 on AP site, so not an inexpensive option for sure. But if you look around you can find one on sale (I got mine at Williams Sonoma). With the build and quality it is, IMHO, priced within range.

All in all I am impressed by it and liking more each day. No plastic, typical AP with ease of use and clean up, and looks pretty good sitting on the counter.

Make sure it’s really on there! 🙇🏽‍♂️☕️

Everything I drink out of the AeroPress is one of two recipes now. One black, one for milk, and I go between them most days depending on what I feel like.
Black is Hoffmann’s. 11g, 200g straight off the boil, upright. All the water in at once, plunger in immediately so nothing drips through, two minutes, gentle swirl, another 30 seconds, then press slow over about 30. Grind on the finer side of medium for the medium-lights I mostly buy. Drinks like filter rather than anything espresso-ish.
Milk is 18g with 90g of just-boiled water, ground a good way finer, short of where you’d be for a real machine but well past filter. Stir ten seconds or so, plunger in, 45 seconds, firm slow press. Comes out around 55g and goes over 150ml of milk off a handheld frother. Not espresso obviously, the AeroPress is under a bar, but concentrated enough that you taste coffee rather than coffee-flavoured milk.
Switching back and forth daily is the bit that actually needed solving. On an OutIn Fino they sit at 4-0 and 3-0, and because those are printed positions rather than a count of clicks, going 4-0 to 3-0 and back is just turning it, no recalibrating and no tasting my way back in. The 11g one is where that matters most, since at a dose that small whatever stays behind in the burrs is a real proportion of what you put in, and the Fino hands back more or less what it took.
3-0 is slow, over a minute for 18g. Kettle’s boiling anyway.
Still can’t decide whether the milk one is better inverted. Upright with the plunger trick is less to go wrong, but the two or three times I flipped it the concentrate came out thicker. Might just be me wanting that to be true.

The Aeropress still remains fondly in my heart. It introduced me to great coffee when I couldn't afford better equipment.

It saved me from bad Coffee when Japan didn't have many cafes with good Coffee (different now!). Brought it with me around on many trips. It hasn't been needed lately with the many good Coffee places around.

It helped me win a taste test against my brother who used a minipresso to get crema vs my shot without crema using the same coffee powder.

I have two other manual espresso makers now and been using them more often than reaching for my Aeropress. It's really time.

Started out my coffee journey with a mokapot, was gifted an Aeropress in 2015, and have used the Aeropress exclusively since then. I've gotten a bunch of seal/gasket replacements since then.

But I've now upgraded to the stainless steel. Order off the aeropress website, arrived at my door 4 days later. British Columbia to Manila in 4 days, not bad!

Inspired by a recent post from someone who had one, isn't using it any more, but still wants to keep theirs ... I'd really like to try one of these. Anyone ELSE have an old one they're willing to part with?

I have Ugandan Mananansi coffee; I lowered the water temperature to around 83°C and used a medium-coarse grind. The flavor seems clear, but there is absolutely no bitterness—to the point where the taste of artificial sweetener stands out more clearly.

For my birthday I got gifted pre-ground specialty coffee, and its fine (literally too). What's an okay recipe to not mess it up?? I'm at work, got the coffee and filters. Can't measure water temp.

Help appreciated!!

Coming from instant coffee for years, this is really good! Even my friend approved!