ข้อมูลในบทความนี้จะพูดถึงaero press หากคุณกำลังเรียนรู้เกี่ยวกับaero pressมาถอดรหัสหัวข้อaero pressในโพสต์The Ultimate AeroPress Technique (Episode #3)นี้.

ข้อมูลทั่วไปเกี่ยวกับaero pressในThe Ultimate AeroPress Technique (Episode #3)ล่าสุด

ดูตอนนี้วิดีโอด้านล่าง

ที่เว็บไซต์hulamamas.comคุณสามารถเพิ่มข้อมูลอื่นๆ นอกเหนือจากaero pressเพื่อรับความรู้ที่เป็นประโยชน์มากขึ้นสำหรับคุณ ในหน้าHulamamas เราอัปเดตข้อมูลใหม่ ๆ ที่ถูกต้องให้คุณทุกวัน, ด้วยความปรารถนาที่จะมีส่วนร่วมกับเนื้อหาที่ดีที่สุดสำหรับผู้ใช้ ช่วยให้ผู้ใช้สามารถอัพเดทข่าวสารออนไลน์ได้อย่างละเอียดที่สุด.

การแบ่งปันที่เกี่ยวข้องกับหมวดหมู่aero press

ข้อมูลสรุปของเทคนิคนี้เป็นลายลักษณ์อักษร: กาแฟ 11 กรัม (บดที่ส่วนปลายของสื่อที่ละเอียดกว่า สมมติว่านี่คือกาแฟคั่วอ่อน ยิ่งเข้มมากเท่าไหร่ คุณอาจต้องการเพิ่มปริมาณและบดหยาบ) น้ำ 200 กรัม (นำไปที่ ต้มแล้วใช้ทันที) – ใส่แผ่นกรองลงในฝา ห้ามล้างหรืออุ่นเครื่องชง (ไม่ทำให้เกิดความแตกต่าง) – ใส่กาแฟลงในหม้อต้ม – วางบนตาชั่งแล้วเติมน้ำ โดยตั้งเป้าให้กาแฟทั้งหมดเปียกระหว่างการริน – เริ่มจับเวลาแล้ววางลูกสูบทันที เข้าส่วนยอดของหม้อต้มประมาณ 1 ซม. – รอ 2 นาที – จับตัวชงและลูกสูบ หมุนตัวกลั่นเบา ๆ – รอ 30 วินาที – กดเบา ๆ ไปจนสุด – ดื่มแล้วสนุก! ข้อมูลเพิ่มเติมเกี่ยวกับวิธีที่ฉันทดสอบเทคนิคนี้: ต่อไปนี้เป็นเทคนิคอื่นๆ ที่ควรลองใช้: Alan Adler (ผู้ประดิษฐ์ AeroPress): Paulina Miczka (WAC ’17): เทคนิคของเดือนเมษายน: Wendelien Drinks Coffee: Michael Fabian: Seattle Coffee Gear . : Coffee with Carl: ลิงก์: Patreon: Limited Edition Merch: หนังสือของฉัน: The World Atlas of Coffee: ที่สุดของ Jimseven: ค้นหาฉันที่นี่: Instagram: Twitter: สิ่งที่ฉันใช้และชอบ: ชุดวิดีโอของฉัน: ชุดกาแฟสตูดิโอปัจจุบันของฉัน : แว่นตาของฉัน: ผลิตภัณฑ์ดูแลเส้นผมของฉันที่เลือก: ผลิตภัณฑ์ Neewer ที่ฉันใช้: .

READ MORE  สร้างสรรค์ smoothie และเครื่องดื่มปั่นด้วย เครื่องปั่น JTC Omniblend V | เนื้อหาเครื่องปั่นสมูทตี้ jtcที่สมบูรณ์ที่สุด

ภาพบางส่วนที่เกี่ยวข้องกับเอกสารเกี่ยวกับaero press

The Ultimate AeroPress Technique (Episode #3)
The Ultimate AeroPress Technique (Episode #3)

นอกจากการอ่านเนื้อหาของบทความนี้แล้ว The Ultimate AeroPress Technique (Episode #3) คุณสามารถอ่านเนื้อหาเพิ่มเติมด้านล่าง

รับชมเพิ่มเติมได้ที่นี่

เนื้อหาบางส่วนที่เกี่ยวข้องกับaero press

#Ultimate #AeroPress #Technique #Episode.

READ MORE  ​[แจกสูตร] ทองม้วนสดใบเตย - สูตรลับของเจ๊หมู | ถูกต้องมากที่สุดใบเตยทําอะไรได้บ้างข้อมูลที่เกี่ยวข้อง

james hoffmann,james hoffman,jimseven,coffee,aeropress,aeropress technique,aeropress coffee,aeropress review,aeropress recipe,aeropress coffee maker,aeropress tutorial,how to brew aeropress,aeropress video,aeropress how to,aeropress guide,the best aeropress,best aeropress recipe,aeropress 101,how to make an aeropress,how to make a good aeropress coffee,how to make a good aeropress,ultimate AeroPress recipe,ultimate AeroPress technique.

READ MORE  TRAVEL IN BANGKOK EP.8 | เที่ยววังพญาไท จิบกาแฟ ร้านการแฟนรสิงห์ | สรุปข้อมูลที่ปรับปรุงใหม่เกี่ยวกับร้าน กาแฟ ใน วัง

The Ultimate AeroPress Technique (Episode #3).

aero press.

เราหวังว่าข้อมูลบางส่วนที่เราให้ไว้จะเป็นประโยชน์กับคุณ ขอขอบคุณที่อ่านเนื้อหาaero pressของเรา

37 thoughts on “The Ultimate AeroPress Technique (Episode #3) | ข้อมูลที่อัปเดตใหม่ที่เกี่ยวข้องกับaero press

  1. TrueFact says:

    With an AeroPress, a delicious cup of coffee ( three espresso cups ) can be had for less than 60 cents.
    If you went to StrBks and had one coffee a day, you could easily pay around $ 4.50 for a coffee.
    If you brew your own, you will pay around $ 432 a year. ( 60 cents / cup )
    Over 45 years ( a career at work ) you will spend almost $ 74,000 on coffee at StrBks. ( $4.50 x 365 days x 45 years )
    Over 45 years of home brewing, you will spend nearly $ 20,000 on coffee. ( 60 cents x 365 x 45 )
    That's a projected savings of around $ 54,000 over the course of your career.
    This assumes coffee will not increase in price. ( Not bloody likely. )
    Your savings will likely be much higher.

    Knowing this makes my AeroPress coffee taste even better.

    Anything you can do to control your recurring expenses can have dramatic effect on your retirement savings.
    If you consistently put the savings from home brewing coffee into an investment, the results can be absolutely staggering.
    It could be over a million dollars earned from the investment income on the $ 54,000 in coffee savings.

    Ten minutes in the drive through at StrBks every day for 45 years comes to almost A YEAR of your working life waiting in line at StrBks.
    ( Assuming 8 hours in a workday. )
    What will you do with the extra year of life and $ 1,000,000?

    This is the way.

  2. Corrodias says:

    The one thing I'd like to have known is how the "wait 2 minutes and swirl" compares to what the instructions that came with mine say: immediately stir (with the stirring stick), for 10-30 seconds, then plunge. I really make 3 "cups" at a time into my 20 oz mug, so I put in 3 scoops of grounds and just pour in water until it's approximately full. I worry that the coffee clumps and doesn't all get saturated with water, if you don't stir. Indeed, when I stir, unless I've been pouring the water vigorously enough to stir the grounds on its own, I often do have a clump of dry grounds at the bottom. I also habitually use 1 scoop of a medium and 2 scoops of a dark… and it's all decaf. I know, I'm terrible.

    I just tried this technique, and the character of the coffee is different, though I don't know whether it's better. It doesn't taste particularly *stronger*, but I feel it does lack the darker, slightly more bitter notes. But I rather like those, actually; that's why I'm getting a dark roast.

    I'll have to experiment more. You've definitely opened my eyes to some new options, at least, and in the end, whether or not I wind up with more pleasing coffee, I will at least be happier knowing that I've tried a few different things.

  3. Dude9903 says:

    James, love your channel. I can't understand why you prefer to use such a high ratio of water to coffee here. My preferred ratio for aeropress is 4:1, and you are using 18:1. That is an enormous difference! I tried it your way once and it was horribly bitter. Is it possible that our palates are that different? I don't know what I may be missing here, but it may simply be a case where we must agree to disagree.

  4. bphaupt says:

    I have an AeroPress and love it in general. The one thing that I do not like is pouring hot water into a plastic container, IE the AeroPress, I wish they could come up with a better material like Stainless or Ballistic Glass. Stainless seems like the best answer except the "head" would have to be something that would create the pressure like the black "head" of the current plunger. Eliminating as much heated plastic as possible would make me feel more comfortable. My research tells me that hot plastic gives off chemicals that I would rather not put in my body.

  5. Paul Young says:

    I just did my first and it was the best I ever tasted with Odyssey Blend ground super fine two level tablespoons (I got no scoop with mine) water was about to boil in my kettle, I added to level 1 and stirred 10 seconds and pressed it through -next time I will try your two minute brew time

  6. BigDave_T4 says:

    Im amazed how this has changed the taste of my coffee, i use nespresso regular, have tryed pour over but coffee always tasted acidic and not right then ive tryed aeropress and your method and my god!!! The taste is unreal, it has released a sweetness that i never had from these beans before!! Awesome

  7. Dave LaDue says:

    Love this video – but for us Americans who have trouble translating from the metric system (especially before we've had our coffee!) can some kind soul please translate James' precise measurements into Ugly American cups and teaspoons? Thank you in advance!

  8. Dave LaDue says:

    Thank you James. I'm still learning on the AeroPress. The thing about the AeroPress is that it makes very concentrated coffee. Instead of diluting with hot water – I'm mixing my coffee with heated milk – using a Miroco. I want to ask you and your fans for advice on how much milk to add to coffee I've just made with the AeroPress.

  9. Charlotte O'Leary says:

    I wish James would do a video of him watching me use my Aeropress – it's essentially a lot of swearing, sweeping coffee grounds off the work surface after I've shaked it everywhere, boiling my milk and rescuing it before it explodes over the stove, and absolutely nothing is weighed or measured. I will try his way, and I am prepared to have my mind blown.

  10. Hal Bronk says:

    Thank you for your videos! I had forgotten about even paying attention to technique with my Aeropress, so I'd been drinking bad coffee for a while. I tried a version of this recipe, and instantly my coffee was enjoyable again.

  11. andrinoid e says:

    I don't quite see why you would wait 2 minutes and then swirl to knock down the floating grounds. Maybe waiting for 30 seconds then swirling and then steeping for 2 minutes would allow more of the grounds to participate in the extraction?

  12. Michael_SVK says:

    Bought aeropress for 20e recently at Two Coffee champs 2022 in Slovakia today tried it for the first time ..thank you i appreciate you and this technique i can expand on .. i would say on sage smart grinder the size 30 is little bit finer than needed next time i will try 35, boiling water, as i have a light roast.. but for the first try the cup is ok.. I have superinteresting coffee from Kenya named Chepsangor the processing is called, sleeping bags – natural..they let the coffee ferment for 5 days and than they are drying it for a month on the beds..superfermenty 😀 cheers, have a good one everybody.

  13. Offtopicer says:

    Would anyone happen to know around how many clicks medium-fine would be on Commandante? I've been switching around and experimenting with this recipe, so far I've enjoyed both 17 and 20 clicks a lot, very different taste but both are pleasant to me.

  14. Steven Glasius says:

    I am wondering, could you use this for like a decent cappuccino? We drink filter coffee and we are happy with it. It is to weak though for cappuccino. In search of the cheapest way to make a decent cup of cappuccino. Is it this or should I use a Moka pot?

  15. Christophe L says:

    Noob here. This recipe has solved my issues. I was getting sour results with other recipes, but this one is spot on without having to grind through 30g worth of beans which seems a bit wasteful. Thanks!

  16. Jeremy Williams says:

    Ok, never had Aero Press coffee. Got one, watched this video, made some coffee. Darker roast so I followed the roaster's recommended ratio and temperature and then followed this recipe/method. Doesn't seem over/under extracted, but seems weak/watery. Thoughts or suggestions? Also. I generally make coffee at home with either a French press or a moka pot so maybe that skews my expectations. Thank you for any help.

  17. Daniel Pincus says:

    I tried this technique on recently roasted light roast. It tasted sour. I looked on YouTube and found a video that explained that one cause of sourness is too much carbon dioxide in the brew. The solution here is either to allow for a bloom phase within the timeframe, or pour the full amount and give it a stir until the bubbles subside.

  18. vlgi says:

    So I didn't follow your method of brewing, exactly, I do, and always have brewed inverted, and, really, I don't have a good reason to do so, maybe once I thought I did, but on reflection I don't, putting the plunger in forms a vacuum and stops the coffee escaping, even with a metal filter. And the only real reason I can come up with is, that it is dangerous and I love the danger, at any time, I could expire whilst making coffee.

    Anyway so I was thinking about this inversion, and what I realised was this really introduces a very uncontrolled kind of agitation into the coffee, the inversion is a massive amount of turbulence. And perhaps if you want a reproduceable method, the inversion is going to add a more uncontrollable factor into the brew.

    However I like danger, and so I kind of used this method, but instead of the swirl at 2 mins, I invert it onto the cup and let it them rest for 30 seconds before the squeeze.

    I want to say, I don't know how I feel about this method, or other methods, it is very different to how I have been doing my Aeropress coffee, and there are a number of issues I feel I need to address before I can really meaningfully comment on this method.

    The reason I think is a lot to do with my grind size, I have a Hario Skerton, which is just not a great grinder in my opinion for uniformity, the shaft on which the moving burr rests has no bearing, it is just supported by some plastic. How uniform the burrs stay aligned, varies depending on technique, grind settings and on the beans themselves, I feel lighter roasts will be less uniform because the increase in forces, from the tougher beans, and the increased effort to grind, will cause the lack of correct support of the burr to vary its grind size.

    In addition to this I have been using dark roast coffee beans, the reasoning is just that I have found a way using my equipment to make a brew I enjoy.

    My aeropress method, is an inverted brew, a coarse grind, much like the generic grind size you get in pre-ground, maybe a little bigger, but looking closely the grind really varies, not very uniform at all. I use 16g freshly ground, boiling water, from the kettle. I fill the aeropress 3/4 stir to break up the floating coffee, top up to the top, maybe a 30 second brew, put the filter on, invert and then I press.

    Now this seems like I would be getting a very poor extraction, but at the same time, because of the lack of uniformity of my grind, it would err on not over extracting from the smaller size grounds, and under extracting from the larger grounds.

    So what this makes me think is that I have gravitated to a method that deals with my poor grind uniformity, and due to larger ground size, is more suited to darker roasts.

    The result is, that right now I am considering buying an expensive hand grinder, so I can try changing my Aeropress technique and quite possibly start enjoying lighter roasted coffee's.

    So the result is that maybe, just maybe you have allowed me to enjoy coffee just a little more.

    Thank you James.

ใส่ความเห็น

อีเมลของคุณจะไม่แสดงให้คนอื่นเห็น ช่องข้อมูลจำเป็นถูกทำเครื่องหมาย *