Hooked on reverse plunge

Simon

old boy brewer wrote:

Hi Simon. Good to see your voice. I use my large Bodum 1300ml to 40 gm coffee. I have looked at many ratios and tried them but this ratio is what I prefer. I have a ROK manual grinder which I love. Getting the correct coarseness of grind was challenging as the timing goes with the grind. I found that when I "slowly" pour the water (97C) into the "warm" Bodum, it allows for a good soak. Then I use a spoon to disperse the foam and get more soaking. I then start the timer. I then plunge to almost the bottom, leaving a slight space. After 4 minutes 20 seconds, I lift the plunger and then plunge down. I always get that wonderful full bodied flavour with a lasting chocolate finish. I now find myself drinking too much coffee because I can't get enough of it. Cheers Roger

Hehe ah nice sounds delish. Ah wow that's quite a low ratio, but if you enjoy that that's all that matters! Cheers for the info will have to play around with that, and yeah with Aeropress you can basically go from using espresso fine grind all the way up to plunger grind, so much versatility and tinkering 🙂

askthecoffeeguy

Simon wrote:

Ah nice, yeah the inverted method has really taken off and it's the one I primarily use, and it sorta makes sense to do it that way so there's full immersion with nothing leaking out like the standard method. But that being said I've still had stunning brews from the standard method. I've been experimenting with some recipes from the World Aeropress Champions and far out they makes a lovely brew.. (I know we're off topic now but hey we crazy hehe) E.g. 2016 Aeropress Champion winning recipe (and yeah it's a massive dose haha but there's a reason for it, I usually downgrade it to about 23.3g whilst still keeping the same ratio) 35 grams, medium-coarse grind, rinse filter, 84 degrees. Pour 150g water for 15s Stir with chopsticks for 20s (stir until 35s) Put lid on, invert at 1m, give it a swirl, press for 30s. Total brew time 1:30. Add extra 100-120g water, taste. If not yet, add more water. And he added these notes too: "This big dose, coarse grinding, and low temperature make for the gentle extraction. Coffee is well under extracted in this method too, and the big dose compensates for it. This way you can make the concentrate pretty much however you wish; different grinds, temperatures, doses. You can play more with the recipe -it's not set."

making one now im gumnna play around with a slightly lower dose and less water and see what I get! P

askthecoffeeguy

here's a photo of my staresso in action - not a bad little shot of espresso!

Simon

askthe coffeeguy wrote:

making one now im gumnna play around with a slightly lower dose and less water and see what I get! P

Ah nice enjoy! And a lot of people say that they tend to get better results from brewing Aeropress as a concentrate first, THEN adding extra water to the concentrate to lengthen (I think the manual mainly describes this method), apparently it can too easily overextract or something when adding too much water to brew, but I've had great results with both styles.

askthe coffeeguy wrote:

here's a photo of my staresso in action - not a bad little shot of espresso!

That looks awesome, a very elegant looking device ay! [emoji108]

askthecoffeeguy

Simon wrote:

Ah nice enjoy! And a lot of people say that they tend to get better results from brewing Aeropress as a concentrate first, THEN adding extra water to the concentrate to lengthen (I think the manual mainly describes this method), apparently it can too easily overextract or something when adding too much water to brew, but I've had great results with both styles.That looks awesome, a very elegant looking device ay! [emoji108]

yep tried the updosed (35g) version with the reverse plunge - then added 150ml of water after extracting in stages, made for a great brew with loads of natural sweetness and no bitterness at all, which was exactly what I was craving!

Simon

askthe coffeeguy wrote:

yep tried the updosed (35g) version with the reverse plunge - then added 150ml of water after extracting in stages, made for a great brew with loads of natural sweetness and no bitterness at all, which was exactly what I was craving!

Ah that's awesome, yeah I love the thinking behind the recipe.. Can understand how he won the comp with that one!

askthecoffeeguy

ok I think I've found my new favourite recipe using the inverted method in the aeropress: 26g in medium grind 30ml water pre-infusion for 30sec 150ml to top slowly pouring and stirring as I go water temperature 90C coffee volume out 140ml steep for one minute and 30 sec and slow extract for another 30sec stop just before extraction is completed top up in cup with 20ml of water tried this today and it knocked it out of the park - stand out coffee with a profile that I'm really drawn to might not be to everyones taste but jeez it works for me! pat

Simon

askthe coffeeguy wrote:

ok I think I've found my new favourite recipe using the inverted method in the aeropress: 26g in medium grind 30ml water pre-infusion for 30sec 150ml to top slowly pouring and stirring as I go water temperature 90C coffee volume out 140ml steep for one minute and 30 sec and slow extract for another 30sec stop just before extraction is completed top up in cup with 20ml of water tried this today and it knocked it out of the park - stand out coffee with a profile that I'm really drawn to might not be to everyones taste but jeez it works for me! pat

Ah that sounds great, I'm definitely gonna give that a go! Gotta roast up some more but thanks for sharing that. It's bizarre how some recipes I've seen say to not stir, just pour water in, but it's quite visible looking through the see-through Aeropress that the water just doesn't penetrate the coffee enough and there are clear dry spots. And I'm loving lower temperature brews at the moment, makes such a massive difference, and it's cool seeing comp winners recipes even in the 70 degree ball park!

askthecoffeeguy

Simon wrote:

Ah that sounds great, I'm definitely gonna give that a go! Gotta roast up some more but thanks for sharing that. It's bizarre how some recipes I've seen say to not stir, just pour water in, but it's quite visible looking through the see-through Aeropress that the water just doesn't penetrate the coffee enough and there are clear dry spots. And I'm loving lower temperature brews at the moment, makes such a massive difference, and it's cool seeing comp winners recipes even in the 70 degree ball park!

yeah have to say I stir quite vigorously all the way through and i think i would change my brew temp depending upon the roast im using definitely a lower temp for lighter roasts but the beans that im using at the moment are a bit darker than what I would usually use and the higher brew temp seems to pull the depth but not bitterness or astringency out of the roast might drop the brew temp a bit tomorrow though and see if i get the same results! P

Simon

Ah right yeah I wasn't sure what effect temp would have when working with different roast depths, I'll definitely keep that in mind 🙂

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