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!
I picked up an Aeropress and a decent grinder last week. So this post is incredibly timely for me.
I have espresso roasted beans, so it’s been quite difficult to prevent over extraction, but I have had some decent cups out of it already.
Keen to follow some of these recipes and work out what works best.
Glad you found it useful! Just happy to make a contribution! :)
For a long time I’ve been using the James Hoffman method. If you’re curious, check him out on YouTube. He’s got an entire series on the aeropress and it’s great!
I have been watching Mr Hoffman, he is great!
Tried his method with my current beans, I think they are too darkly roasted for the brew time, comes out very bitter.
Looking to pick up something lightly roasted for my next bag.
You might have some luck adjusting your temperature or making your grind courser for those dark beans. Hotter water and finer grind will both increase your extraction rates and with a dark roast, it’s easier to pick up the bitterness.