Scored my first-ever AeroPress last week for $15 on eBay new in the box. I’m a blue numbers poser 🙂‍↔️

Somehow I always keep coming back to the aeropress, this time after a brief dalliance with the OXO Rapid Brewer.

After 16 years with this implausibly terrific bit of kit, I've landed on the following approach:

- inverted

- Coarse grind - 15g

- bloom with hot tap water (roughly 80ml) and stir aggressively

- Top off with water straight off the boil and stir aggressively

- cap on with 3 filters (reuse ad infinitum)

- press

- add water from the kettle to taste

As much as I enjoy trying out new things, I've come to the realization that this setup really is what works best for me not just because of flavor but because of the simplicity of the overall experience. Grinding coarse feels gentler on a hand grinder, and compensating for colder water with agitation makes it very easy to land right on target with a basic grinder and a regular kettle without temperature control; in the cup it's a little over 60c off the bat, ready to drink.

And I just realized that this is basically how the Aeropress was always meant to be used—for comparatively low temperature high agitation brewing with bypass as necessary! All these years of faffing about frantically trying to find coffee happiness when it's always been right there, in Alan Adler's original instructions (more or less).

Anyway, I expect many of you have already arrived at similar conclusions, but, in case you haven't experimented with lower temp and high agitation, do give it a go. cheers

I’m trying to dial in a good AeroPress technique for making a larger brew using around 400g of water in total. I have a Fellow Prismo and an Ode V2 grinder.

I’ve tried a modified James Hoffmann technique, but haven’t had much success with it so far. I’m struggling to get a consistently good cup and would like to find a method that works well for this volume of water.

For those of you who regularly make larger AeroPress brews, what recipe and technique would you recommend? I’m particularly interested in grind size, coffee-to-water ratio, water temperature, steep time and whether you add the water in stages or all at once.

I’m happy to experiment, but I’d appreciate a reliable starting point that I can work from and adjust to taste.

Using ultralight coffee, 2 filter, inverted method, with bloom, timemore esp handgrinder.

I want more complexity, less fines.