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We’ve always had people asking for brew recipes for our coffee. It’s a tough one. There are so many variables at play that there is a real risk that our recipes may not be all that helpful to you, maybe they'll even send you off in the wrong direction - and that bothers us.
The main difficulties arise when trying to provide guidance for people using the Aeropress. It’s a fantastic brewer but how can we go about describing the grind size that you should be using? When people come into the coffee shop and ask about this, we can grind them a small amount of coffee and then they have something to compare their own grinds to when they get home - and this is great, but it probably helps less than 1% of our customers :(
So, we’ve been playing around for a bit and we’ve had an idea. What about if we had two Aeropress recipes? Some of you will know that we have our go-to method - it’s a really popular post on our blog (you can find it here). The idea with this recipe is that it enables you to make a brew as quickly and easily as possible but it relies on you figuring out the grind size for yourself. Over the past couple of weeks we’ve been playing around trying to figure out another way - using the Hario V60.
One big advantage to brewing using the V60 is that you use a given brew time to figure out the right grind size. So, if you want the brew to take longer, you grind finer - if you want the brew to finish sooner, you grind coarser. There’s a bit more about this on our recently published quick V60 guide, which you can find here - or for a 50 second reminder, check out this video!
So, let’s imagine we’ve set you up with a V60 brew recipe for ‘coffee A’. It goes something like this: 12g coffee and a brew time of 2 mins and 45 seconds. You tweak your grinder until you’re hitting something like those numbers. Now, why not use this grind size for your Aeropress brewing? Yes, the particles are going to be bigger that those we would use in our standard Aeropress recipe but we can compensate for that by leaving the coffee in contact with the water for longer or by changing the dose a bit to help increase extraction. Over the next few days you’ll see our new combined recipes start to appear on our coffee bean pages. They’ll look something like this one, which we developed for our natural Rwandan (Gatare) coffee:
11.5g dose, 2:25 brew time.
Aeropress using the FCR combined method
15g Coffee, 2:35.
Make sense? 2:35 is the total time that we leave the coffee in contact with the water before starting our plunge (which should take around 10-15 seconds). We’d love to hear how you get on with this. Thoughts and suggestions are always very welcome. Happy Brewing!