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!
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.
Mmm, sounds tasty!