I've been really happy with the following lately:
16g:275ml coffee:water, coffee ground on the fine side of medium. Wet paper filter, 205 degrees Fahrenheit water, conventional brew, 10 minute extraction, swirl to settle grounds to bottom of the press, and a gentle plunge.
It's considerably more work than a prismo recipe, but I think its well worth it
Inverted seems scary to me... boiling water is hot.
Well yeah, I just wait until I ate something and often not that long at all. But interestingly longer steep times don't seem to lead to overextraction. Here's a blog post about that: https://coffeeadastra.com/... check out the TL;DR at the end!
@lemmy.ml
The Oromo people would customarily plant a coffee tree on the graves of powerful sorcerers. They believed that the first coffee bush sprang up from the tears that the god of heaven shed over the corpse of a dead sorcerer.
go to feed...
@lemmy.ml
The Oromo people would customarily plant a coffee tree on the graves of powerful sorcerers. They believed that the first coffee bush sprang up from the tears that the god of heaven shed over the corpse of a dead sorcerer.
go to feed...
I don’t do inverted. I just add coffee and fill up the aeropress with boiling water. Then I put in the plunger to keep the water from dripping. After a minute or so I’ll do one swirl to get the grounds to sink to the bottom. The I way for like five to ten minutes and press slowly.
I use one filter and usually go for a light roast. I also tried stirring with a spoon but I seem to prefer the swirl
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