A DIFFERENT AEROPRESS RECIPE: A New World of Flavor

Please try this and tell me how you find it!
I do enjoy normal aeropress recipes, but they simply don't out do the simplicity and taste of normal pourovers. So, I like to use the Aeropress for things ONLY it can do. I hope you enjoy.
Recipe 1: for decaf, dark roast, baked, or aged coffee
(amount of coffee can absolutely be scaled)
30g coffee
120g water at 80C
Grind around 1200 micron (800 or so burr movement)
Pour all at once
stir for 10 seconds
at 1 minute, add lid, press for 1 minute
dilute with 80-120g water
(obviously if dosing less coffee, change the bypass amount accordingly)
Recipe 2: for underdeveloped coffees
(amount of coffee can be scaled)
20g coffee
120g water at 85C
Grind around 1000 micron (650 or so burr movement)
Pour all at once
Stir for 10 seconds
at 1 minute, add lid, press for 1 minute
dilute to taste
LINKS
__________________
Join my Patreon community at:
/ lancehedrick
Find me on IG at:
/ lancehedrick
Find me on Facebook at:
/ lancehedrickcoffee
My storefront: www.amazon.com/shop/lancehedrick
My SECOND Channel:
Lance Hedrick Unfiltered
/ @lancehedrickunfiltered
__________________

[@LanceHedrick]

Please litter the comments with your experience using this Aeroprecipe! and, leave a like on the video if you're so inclined. all the likes, subs, comments, etc, help loads. thank you!!! EDIT: To go ahead and get ahead of the eventual ill thought out critique: efficiency accusation: if a lower yield cup is less efficient, then what are your thoughts on espresso? I say in the video that you can scale the recipes. You have 20g of a 6 month off roast coffee. Yes, you could make a 20g to 320g pourover and not enjoy it. OR you can be happy with a smaller yield and enjoy it. Or, you could go even smaller and do espresso. This argument doesn't hold much water. I understand breaking a paradigm is difficult, but let's try to! These are completely scalable. you don't need 30g. This is only if you want a bigger cup. The idea with coffee brewing is the brew the best possible cup. The difference is so minute when scaling I probably should not have even noted that as most won't detect it with this type of extraction. Caffeine should not be the goal of a tasty beverage. if it is, then you should be doing like 1:20 ratios on your pourovers with fine grinds. But, it would taste bad. The goal is taste. This is a great option for late day brews, salvaging old coffee, decaf coffee, defective coffee, etc. Give it a try. The arguments don't really hold water but what does hold water is if you simply don't like the taste after trying some iterations at different grind sizes. give it a try and THEN critique the hell out of it ;)

[@salreus]

what is the temp of your bypass water? is it the same as the brew temp or do you raise the temp?

[@LanceHedrick]

i'd go a bit higher for drinking temp. but I purposefully didn't state one becuase everyone has different temp preferences. Maybe 90C?@@salreus

[@justinbouchard]

reworking the way people understand efficiency and maximizing resources is a difficult thing. people spend tons of money maximizing their coffee drinking experience generally with equipment. using math instead to understand resource management is a different kind of "work" than i feel most people want to engage in. i'm probably getting to deep with it right now, but, i feel like people don't look at how they do things and look at how other things can do things for them as a way to maximize "life". i feel like people are scared to look at themselves that deeply because of a million personal/daily schedule reasons, leaving equipment and "things" to help them maximize essentially time opposed to resources. 100% got too deep....

[@Stan_sprinkle]

@lance Do you think the design of the aeropress stir paddle has any benefits? I’ve always imagined when using it that if you stir just by pushing the paddle back and forth keeping it flat (the most resistance), it forces the grounds to rub all up on each other as they get pushed into the relatively small space between the edge of the paddle and the wall of the press. I’ve wondered, does this create emulsions that give it more body? Could it be materially different than a spoon? Maybe the design of it is as simple as they just wanted to make something that is the correct length for the aeropress and stores flat… but I’m curious.

[@AngelRamirez-zv6qp]

I agree, I personally don’t care much for getting caffeine out of coffee when trying to brew the best tasting cup. If Coffee had 0 caffeine, I wouldn’t care as long as it tasted the same. Actually Id prefer it didn’t so that I can drink it at any time of day.

[@JohnnyBrook]

I added more than the brew weight of water after the brew but all my coffee friends tell me I'm dilutional.

[@Canman99]

Water you going to do? I hope you don't feel too ground down. Of coarse, you'll be fine.

[@markosverdhi]

My friends *roasted* me for using this recipe as well

[@Vretens]

When the pressure comes on, it might be hard to concentrate.

[@vijaysudharsan4445]

Bean honest, I think we need to filter out some details to make this work.

[@koacado]

No offense but someone NEEDS to make a Hance Ledrick channel ASAP

[@Cowboy-Ben-Alman]

Coffee youtube is mental

[@djispro4272]

Someone did!

[@wearenotchefs2241]

Just a tip for anyone doing the inverted method - I cannot stress enough that you should not push out the access air uncapped like shown in the video. It's all fine and dandy until it isnt. As many people have unfortunately experienced (myself included), aeropresses have a tendency to have a "loose spot" over time. This will cause the plunger to push up suddenly and aggressively, leaving you with a kitchen and ceiling splattered with coffee grounds at best, and scaling you along the way at worst.

[@evapartments6938]

Thank you for mentioning this. I was about to comment the same thing.

[@lukebm5555]

I learned this the hard way! You can push your finger against the bottom edge of the outside component, against the inside cylinder to act as a kind of brake. I’ve never had an issue since I started doing this.

[@davec2741]

Yep!!

[@SamsonOng]

Good point! My aeropress started to have areas that it'll just glide through (I'm guessing more of oil deposits since I wash my device every week). What I eventually end up doing in my routine is wrapping my hand around the plunger while I slowly push the body down. Essentially I'm jamming my hand in between the two pieces, relying on my hand moving to push the excess air out. Gives me more confidence

[@homedepotindustrialfan936]

“I swear this never happens.”

[@markhopcynjenkins9256]

Wow! I just tried this with a decaf that I really didn’t like at all and had left for over 3 months. It was superb, really sweet and balanced, which it had never been before, only bitter and rubbery. Lance you are a feckin’ legend!

[@paulcopeland3264]

Used your recipe for a bag of coffee 5 months old. Amazing taste. I would have expected a cup like this to be in my local coffee shop. Great way to use up old beans. Thank you!

[@RingoDX]

I tried this recipe with some old coffee I had this morning - it was like drinking something totally different - delicious, light, no bitterness. Thank you Lance!

[@tomcooper9061]

Wow, the results are way better than I expected! This is such a nice way to get more out of coffee that I’ve received through gifts that aren’t my usual taste. This recipe made a very nice cup from some older Honduras coffee that started to go stale in my kitchen. I normally go with super fresh, lightly roasted specialty as a pour over but it’s stressful trying to get the most out of it using the typical methods. This recipe worked out great. Definitely keeping it in my repertoire. Thanks!

[@spamsponge]

In regards to the inverted method, I've found that you can flip it over onto a cup without putting the cup awkwardly on top first. You just have to do it quickly and with confidence. The Aeropress can sense your fear.

[@ladyflimflam]

I don’t know why anyone would put the cup on first. That just makes the whole thing more unstable. Just flip it. Centripetal force is your friend.

[@MrFearce]

Just pull the two parts away slightly to create a vacuum - absolutely no risk or drips.

[@spektrograf]

I love the exploration! The big takeaway for me is that there's a lot of room for experimentation to find targets in brewing that is very different than what convention might say is "good", leading to entirely different beverages to discover and enjoy. It's an expansion and exploratory mindset that I can definitely get behind. Thanks, Lance!

[@fcoraiola]

The best about aeropress is the flexibility, you can do whatever you want with it. But even then I'm astonished by the difference between my recipe and yours. Being used to Brazilian strong coffee, I've always targeted a fauxpresso, so I do 30g of coffee, ground for the coarse end of espresso, 90g water, 2:30, and no dilution. The metal filter helps me push it all through. And it tastes fantastic. Short, but with a thick body, and very fruity, way more than I get on the espresso machine.

[@TheKyleRogers]

The first recipe that you attribute to Tetsu Kasuya is very similar to the aeropress creator Alan Adler's original directions for a "strong American coffee." About two scoops of beans (~30g), course grind, fill to line 2 on the aeropress with 175 degree water, stir for 10 seconds, add water to the concentrate to taste. Main difference is your use of the inverted method vs standard method. Adler's recipe recommendations get skipped over a lot, I'm assuming because some see him as somewhat outside the coffee circle of knowledge due to him being an engineer and liking dark roasts haha, but this recipe has been my low-effort, high reward recipe for a long time and glad to see it rediscovered in a convergent evolution type of way. Thanks for the video!

[@robertosuzin6377]

Perfect! I never thought I could get such a great coffee out of those old coffee beans a friend gave me... Thank you!

[@Ang_R17]

I just did the 1st recipe, had an old Washed Gesha. I did this in the Aeropress XL by: 1. 1:4 of 240g= 60g of coffee 2. Timemore 078 - Setting 12 3. Poured 240 of water at 80°c 4. Stirred and plunged after 1 min. 5. Removed the Aeropress and poured 160g of water for a total of 400g This truly delivers. I never doubt you, but maaaan. I can taste and smell this coffee, a true banger 👌🏼

[@Cowbot]

I'm sure like many the aeropress was my first at home speciality coffee maker. I'll always love it

[@thaiduyo7634]

Same for me, its a good gateway. Pour over and espresso is amazing and all, but i still give my all to AP.

[@Wazgaga]

Lance can’t say how happy I am right now. I was away during the holiday and let a bag of coffee “go stale”. I was going to throw it away in the compost but instead I got an amazing cup!

[@markjones127]

I'm a proper noob, my first venture into proper coffee started literally 4 days ago when I bought an AeroPress, hand grinder and a lb of beans, they're dark roast so I'm trying any recipe I can find which mentions dark roasts, I've been blown away by the results so far, even better than I expected, most I've used so far is 17g/220g beans/water ratio so I feel I need to give one of these recipes with more beans a shot too, I think I'm going to be using your channel a lot!

[@zga042]

try using a little cooler water like 200F for darker roasts vs full boil for regular. also try some lighter roasts and experiment with grind size for all roasts!

[@danikani1992]

Loved that you distinguishe between roast levels and also gave grind size referenced for all main grinders ☺️ super helpful!

[@vwbean]

Tried this with a decaf where I couldn't get the process taste to shift with other recipes or methods, and it worked like a dream. Chocolate and caramel with body, but without the weird decaf taste. I can finally enjoy an evening coffee! Thanks for sharing this 🙏

[@gestaltgal]

Used a coffee deemed "boring" by my partner and I during a pour over tasting. It came ALIVE in the first recipe here. It gave nutty and bready flavor! Loved it ☺️ I use the inversion method but typically grind finer, less coffee, and longer. I get the reasons for the changes you used, and it's great. Thank you!!

[@septimium]

I actually have a friend that loves the coffee my Aeropress can make, but he won't have it anymore as he can't fall asleep after drinking any coffee, so this might help with that 😆 It could be a good recipe for decaf which is very bland. Can't wait to give it a try! Thank you Lance, very excited for this!

[@andrewsalmons8613]

Just brewed up a competition decaf I bought in Slovenia in 2022! It really brought life back into that coffee! Thanks for the tip.

[@TylerH266]

Nothing makes me more happy than when Lance launches a recipe right before I’m about to make my morning cup. Aeropress is in my hand…let’s do this. Cheers Lance ☕️

[@tommyadams1640]

Same

[@Caffeine.And.Carvings]

And how did it came out ?

[@tommyadams1640]

@@Caffeine.And.Carvings not great. Got the body and the fruit, but nothing else. I'll try it again.

[@mistafishman]

I love that you showcased a high dose, course grind recipe. I typically brew a very high ratio coffee on a finer grind but have tried some Aeropress Championship recipes similar to this recipe and they came out shockingly tasty. Like, different tasty too. I love doing a brew like this occasionally and will probably do so more now with the knowledge it’s useful for old coffee.

[@DaniilOskolkov]

Such an exciting video for me, as I AM the kind of person who too often owns some of forgotten coffee on a shelf. Thank You!🎉

[@LachieMcg]

Can’t wait to try this. Love the demonstration of some of these concepts. Afternoon strength to brew with low quality coffee. Thanks for helping on our flavour journey

[@asw20]

I'm in Guadalupe right now - picked up a batch of locally grown coffee that was roasted darker than I prefer. Using recipe #1, it became very drinkable. Thanks so much!

[@austinwilliams3305]

DUDE that's good! I've had some decaf single-dosed in freezer containers for late-night flat whites and have to throw some syrup in there to help it out, this tastes fantastic black

[@kphoenix128]

Just brewed with the first recipe for the first time this morning...it really surprised me! Scenario of old bag I just need to get through, and dang. It's texture and flavor is GREAT! Thanks for sharing, Lance! Excited to play with this some more

[@TylerWilhelm-tj8tw]

Thank you Lance for an awesome recipe that helps me use up those bags in the back of my shelf. Super thankful to have a great recipe to use with these!

[@braxtonjens7839]

Great way to use off coffees, and decafs. Thanks Lance!

[@XavierBergeron]

I've thrown away countless bags that I could not bring myself to drink simply because I could not figure out a brewing method that I liked for them, and this worked great for me!

[@PeterGtze]

Wow, that recipe made a great coffee! Brilliant!

[@dtpfeiffer]

Interesting idea and it totally makes sense. I often intentionally under extract darker roasts when brewing pour over for similar reasons. Increase grind size and the amount of coffee to reduce contact time while dropping the temp just a bit.

[@christopherkenniff1733]

Just tried recipe #1 and it was excellent! Totally different from my usual aeropress method. Thank you!

[@andrewmcellistrim]

I strangely had two "not great" bags of coffee in ny cupboard that I was slowly sipping through but not enjoying, this has tremendously elevated both, thank you!

[@CalenTaylor]

Ever since you introduced us to the sprover I’ve been brewing my aeropress with about a 1:9 ratio - I find it gets that “juicy” characteristic even from old coffees 👍 this recipe looks interesting! Will try!

[@error.418]

I'm so used to high extraction brews, going for low extraction and high TDS then doing a bypass to balance is a fun project to play with, thanks! This makes a TON of sense for decaf, great nod!

[@louis-philippelarochelle2682]

Perfect timing for this video! I have a jar of stale decaf to use up! Makes for a delicious cup!

[@Karrrrrrrl]

Wow. This worked beautifully. I used an oily dark roast that I was gifted, and a light roast strawberry co-ferment. The dark roast came off less burned, and more chocolaty. The light roast was juicy and balanced. Both had a fuller mouthfeel. I used the ZP6 at 6.0 for dark and 5.0 for light. For fun I blended the two after brewing and it's also delicious. Thank you for these recipes!!

[@theor4343]

Spot on, the first recipe is basically how I manage when I visit my relatives

[@jonathonbaron2914]

This is legitimately one of the coolest *and* most helpful coffee videos I’ve ever seen.

[@Mikey___]

Thank you Lance, big decaffeinated coffee drinker here. I have a bag of beans that I'm not in love with that I'm definitely trying your second recipe on in the morning!

[@josephrlee]

This is an amazing recipe. Just used it on some decaf that’s a couple months old. It brought out tons of sweetness! 😮 Thanks Lance!

[@TheGroundedCoffee]

This is honestly brilliant.

[@AlainODea]

Really cool! Looking forward to trying this for a half-caf experience

[@m-m8835]

Really enjoyed this one Lance. Thank you.

[@robertjason6885]

Worked like a charm on 8 month old(that’s how I recent it)!Maromas medium dark roast meant for espresso based milk drinks for my daughter. Made in this manner, it became a more than acceptable cup of Joe!! Thanks much, LH.

[@user-xv4id9xx7u]

Whoa dude, I'm so glad I found this video last night. Today I followed the dark roast recipe using some left over mediocre quality dark roast and I got a really enjoyable cup of coffee. Thanks!

[@trypeak]

I have a decaf coffee that always had that typical aftertaste with PourOver. Thank you very much Lance. With your recipe you can drink it very well.

[@JoshuaPace]

Tried this today with some medium roast coffee I bought recently that was a little too dark for me. Completely transformed this coffee. Thank you!

[@b.h.5950]

Works quite well with the Pulsar, even without pressure. Got rid of 500g of dark roasted beans I was about to throw away but tasted quite nice. Thanks for the inspiration!

[@SpacemanGrechko]

Finally I see a video that prioritizes the flavor of the coffee over the numbers!

[@TheHighpotinuse]

This video taught me to not press through the hiss of air. I have been getting much better and consistent flavor since. Thank you.

[@davidrogala7597]

excited to try this recipe- nice video

[@SaitekFreak999]

+1 for the inverted method. I find that doing it this way, the fines are not clogging the paper because they get suspended during the flip and then get filtered by the bed instead of the filter as the water they are suspended in gets pushed through, forming a layer on top of the coarser grounds. Bonus point here is that this means not all of the water is percolated through all of the fines, resulting in a more even extraction. I just love the Aeropress because it takes next to 0 skill & attention (compared to pour over) to get a really good cup and the cleanup is also a breeze. Perfect for my morning coffee.

[@PeterNagy-km9bb]

Fantastic cup of coffee, thank you, for the recipe, and the braveness to do it differently, and the correctness, to state where you get the idea from :)

[@twhdvm]

Thank you, Lance. This kind of reminds of that method where you pull a shot of espresso through a filter, pour over the V60, and then dilute with a measure of water to your liking. I’ve been trying this with some of my home roasted coffees and love it. I go with 20 g coffee and 120 ml water. It’s a concentrated flavor bomb.

[@CalebsCars]

Aeropress is my go to for regular coffee. Like it much better than pour over

[@DJEnZyX]

Works well with grocery store coffee roasts too! Thanks Lance.

[@ikefir]

Tried it. It works. Thanks.

[@matthewdanbury77]

WOAH. Just made the first recipe and it was leagues above anything I've made on my aeropress before😋. I really appreciate these recipes you've shared for getting the most out of suboptimal gear / roasts. I can live with being less efficient dose-wise if it means I can A) use beans I can get locally and B) stick with the gear I already have. For other people with the Knock Aergrind grinding at a 3:1 got me in the ballpark.

[@TimothyNaugher]

Thank you for the Aerogrind setting.

[@0whitestone]

I watched this when it came out, but just decided to try it for a light roast that I wasn't too excited about in my other brew methods, and wow, this is really good! Thank you for this recipe, I'll for sure be trying it on more coffees. It really highlights the acidity, but in a very pleasant way. My v60 brews just kept coming out astringent with this coffee, but this recipe made it very juicy and balanced.

[@kevinnadeau5955]

I received a large bag of over roasted coffee as a birthday present yesterday. Not my typical coffee choice... Now im excited to give this recipe a try!

[@reggiehansen5277]

Hugo, fellow cinematographer here. The b-roll and music choice on this video is fantastic!

[@KrazyShark]

Always love it when coffee vids make me go undust my trusty Aeropress. Thank you again for sharing your findings Lance :D I have a really cheap decaf coffee that I use for practicing latte art and just sip a flat white in the evening and it's usually a very dark roast so it's an ashy-smoky / dark chocolaty taste and surprisingly with the 1st recipe it almost tasted like licorice on the first sip and is closer to chocolate now with a hint of sweetness without all the unpleasant dark notes. Thanks for saving my old beans 🫡

[@EduardoRamirez-hz1ex]

Thanks for your great recipe It worked, and yes allowed me to drink beans that otherwise will be fully wasted. I just did a minor mods. Putting the lid just after the stir, getting out the air and putting in the right position to wait the steep time.

[@newforestexplorer]

I normally stay away from recipes using 30 grams of coffee but I had some dark roast beans I wasn’t keen on so I gave this a try and W0W such a nice cup of coffee came out of this recipe! Thanks for sharing this

[@SeanGordon-ym4yf]

Perfect timing! I just tried the first recipe with a coffee that's been going stale due to being darker than I like. As promised, the bitter roasty flavors were reduced, while the bright fruity notes were able to shine!

[@shakir1998]

This vid is actually perfect for me because I have a 1kg bag of months old lavazza coffee which I've been wondering what to do with now that I've discovered the world of freshly roasted coffee. Just tried the first recipe and the coffee was actually decent. thanks!

[@gblan]

A decent grinder and an Aeropress is really all ya need for a lifetime of coffee happiness.

[@chiffonkek2]

Hey an underextraction recipe! That’s pretty rare when most recipes is all about maximizing extraction. I was taught a similar technique to brew dark roast coffees with v60 to only extract the front of the coffee and that usually saves the dark roast from being too astringent. Worked decently with stale coffee too.

[@jakelannetti3128]

I love the body the aeropress gives. I definitely don’t find the same clarity but the body is remarkable. I’ve been using a dilution method for a couple years now I stole from some competition (don’t remember which) but it’s basically 16g coffee and 165g water in the press then diluted with 80g water. It’s fantastic

[@philipwestfall2938]

This is pretty much the way I made coffee ten years ago when I first got into this stuff. That was before ever using a scale, or a burr grinder, but I've found myself going back to these ratios on the Aeropress for the coffees I can't get right in espresso or pour over (as well as just old coffees, as stated; a very forgiving method)! Quite fun to see here. ...Also fun to watch the guy I used to order coffees from run a great KZbin :)

[@itsTronBonne]

Omg thank you Lance! I received a bag of a ummm.. "popular" pre-ground coffee at Christmas. It's pretty coarse, so makes a pretty grotty pour over. In the french press it was bitter and way too over extracted. My usual aeropress go to recipe was coming out like mud, so I've been using milk to make it drinkable. I tried this recipe this morning and it was delightful. Genuinely a decent cup. I have nearly a kg of this stuff to get through, and now I'm not worried about the experience 😅

[@peterbrooks562]

Well I tried it Lance and I think it's bloody marvellous.

[@JB33210]

This is fantastic. I've been getting so much sour yield lately and I'd fully given up on this old Trader Joe's can. But when I saw recipe 1, I knew I had to try. I'm getting a nice, sweet cup with a little tinge of acidity. Only had to use 80g of bypass water which was plenty. Any more would have been super watery, Watching videos like this makes me realize how complex the world of coffee is and how little I know. Yes, there are only a few levers you realistically can pull to impact results, yet the unique combination of variables feeing into the formula can vastly impact which levers you should pull in a given scenario - and can often be completely contradictory to what you'd THINK was the right way to do it - and this is no different. Makes me really want to dive in more and learn!

[@hatikagura1325]

I see aeropress, I come

[@edgarchavez3135]

"Coarse ground puck isn't as satisfying" hahaha that's totally part of the Aeropress experience!! I love that a recipe like this just made me look forward to brewing with my old, stale cupboard coffee. ☕

[@martynpie]

Amazing - I’ve just picked up a timemore C3 AND I’ve been gifted some dark roast beans I’ve been avoiding. Was looking for some advice on the settings, and there you are just dropping it right there! 😊 Thanks!

[@navdeepasi]

Love this for dark roast. Not a fan of dark roast but some roasters idea of a medium is wild. Have been using this technique on the daily. Thanks!

[@tompflug5726]

I've got 2kg of coffee that's a bit too dark roasted for my taste and a new Aeropress, so this feels made for me. So far Adler's recipe was getting a lot of sweetness but nothing else. This got me some body, too. I'll definitely be playing around wiht this. Thanks, Lance.

[@carrscoffee]

I just got the aeropress and i absolutely love it!!! The best brewer ever!! I got the aetomatic app . So many recipes and grind sizes for every grinder made basically. Great video lance

[@bulbulovo]

I tried recipe 1 on old dark-roasted coffee. Worked brilliantly.

[@omarpixel9176]

Best way to use up old coffee honestly. Just did a similar ish technique with my clever dripper (didn't have my aeropress on hand) and had a great cup with 5 months old coffee.

[@MrSloth-us9bb]

I only had Cafe Bustelo on hand but realllly wanted to give this a try. Recipe #1 obviously. Totally different cup of coffee and I didn't even bother with sugar! A+++ tips!

[@TheTrickTac]

Had some old dark roast decaf I wanted to get rid of, used the first recipe and it was really tasty. Thank you !

[@gasleona]

I had exactly 30g of a coffee that I was powering through, just making it in a v60. And the difference is night and day. The coffee has more body, a little sourness and tastes great after i diluted it with about 60-80g of water. Before that the texture was incredibly thick, but a little too astringent for my taste, otherwise that texture was really amazing. Thanks a lot for this recipe! First 5 minutes after that first sip had me mumbling wow for 5 minutes

[@ly8652]

Tried Recipe #2 with my Aeropress with a very high quality decaf bean. Recipe #2 added a lot of body, removed any astringency but I was surprised by how much more acidic the coffee tasted. I had to add 100g water to reduce the acidity note, which was a bit too strong for me. Sometimes I found with what I normally would do the coffee would taste a bit thin. I was specifically looking for a bit more body for my decaf. It's crazy how brewing the coffee (same bean same bag) a different way can drastically change the taste!!

[@grahamgeer4139]

The oldest coffee i had not frozen was about 10 weeks - it was a filter blend from Square Mile that was stored in an airscape jar - I tried the 30grm recipe for older coffee - the only difference to Lance was the use of an Aesir filter. I diluted with 80grms initially, and there was a touch of sourness. However, a further 10grms of water remedied this, and i enjoyed a lovely fruit forward cup with a pleasant acidity, full body and a lingering finish - nice Great job, Lance - Really interesting to try these quite different approaches to get the best from a coffee. I'm looking forward to trying some more experimenting with this method 😊

[@thomasr2109]

Definitely going to try this out. That’s what I like most about the aero press: it’s such a versatile device with almost endless brewing methods. Thanks for the inspiration 🙏

[@gilambro6756]

Now I can enjoy a great cup of coffee thanks to you merci beaucoup 🙏

[@oliveropitz2955]

awesome, this recipes helped me with some of the coffees which I usually do not like. Especially here in Portugal were the majority of coffee beans is rather low quality and almost always way over roasted. Thanks a lot for this, a live saver video.

[@slimshadythe111]

I had "that bag of coffee" sitting for over a month. Time to try something new. Thanks Lance

[@Deviantish]

Been drinking decaf lately (sadly), and as Lance said, good decaf is rare. The beans I've been using were slightly burnt tasting this time (previous batches were better), and barely drinkable. I tried this method with 20g this morning and 1, it's actually drinkable! 🎉 And 2, helping me get through the bag much faster. Thanks for this recipe, Lance! I now have drinkable decaf 😅

[@audriusa7005]

I've just tried your first recipe, with supermarket dark roast that I've got for christmas, you really came in clutch at the perfect moment, i dont like dark roasts, but it was very enjoyable, thank you Lance!

[@AlecStory]

I've been iterating on a 2 cup product and am pretty happy with a recipe similar to your first one. * Grind 28g for espresso. 28g because that's the max dose in my aergrind. * Fill with just off boiling water, should be 250g * Stir to mix * Steep 3 minutes and press * Add 200g hot water to make 400 total (50g retained by grounds) This works consistently and I like the result with low effort. I usually use fresh beans of medium roast.

[@Canman99]

After viewing the video last night, I was excited to try this with the remainder of a bag of Vietnamese robusta that I had forgotten about in the back of the cupboard. I measured that I had 15 g of beans, so that made the ratio easy. I was really surprised by the result. The coffee was very pleasant. Great body. The off-putting flavours that sometimes happen with robusta (but it was relatively good robusta) weren't noticeable. I actually said to my mom who was sitting nearby " I can't believe this coffee tastes this good." Thank you.

[@troublesome07]

Good idea! I can try this on the Robusta I've had in my freezer that my GF brought back from the Philippines.

[@Canman99]

@@troublesome07 absolutely!

[@sharingmatters]

Thanks for the video. Informative.

[@madcaddies01]

I tried the first recipe with a fresh, dark roast from Indonesia. I usually drink these with 20 clicks on the Commandante with a little milk. Very surprising result, more 'fruity', fresher, I also drank the cup black (which i do really rarely) and it was really delicious. For me, 30g of coffee is a bit too expensive for one cup, but as you said, for older or cheaper coffees that are otherwise just not used, it's certainly great and i will experiment with it further, thank you!

[@tonyperotti9212]

I'll be keeping these in my hip pocket for the times I may need it for old coffee and such. I've been using the Hofmann recipe. with much success. I only use AP when I'm traveling so not part of my normal daily coffee routine.

[@Becizzle]

I tried it on a dark roast decaf that I've been powering through. Yum!!