- Welcome to Understanding The AeroPress. This is gonna be a big, giant
dive into the AeroPress, and how to brew with the AeroPress. Here's how it's gonna work. We're gonna look at all of
the individual variables around AeroPress brewing. One of the delights of this brewer is that you can isolate your variables and play with them a little bit more. So that's what we're gonna do. We're gonna ask and answer
a bunch of questions. Now, I will make sure that
each individual experiment is timestamped down below. If you want to jump to that, if you wanna go back to
a particular experiment and see more about it. I'm going to use my trusty refractometer, my fancy cupping spoon. And hopefully we're gonna learn some really interesting things today. So brew a cup of coffee,
maybe not a big cup, cause you might wanna brew another one at the end of this. Two notes before we begin: Firstly, where we're doing
extraction and measurement, I don't want you to really
worry or look at the numbers. They are, you know, correlated
to the coffee being used, the grinder being used, which is not the same
as what you're using. What we're interested in is trends. Like what does a change do to
extraction, broadly speaking? So we're not gonna obsess over numbers. And secondly, there's a
mixture of tastings here. Some are kinda performative tastings where I've done the
experiments a lot before. And a few of these will actually be me tasting these experiments
for the first time. Those kinds of tests will be blind while the other ones won't
necessarily be blind. Hope that makes sense. Time for experiment one. The most obvious of them, I suppose. Which is how long should
I steep my AeroPress for? And the way we're gonna
look at it is this. I'm gonna take a standard technique. I'm gonna brew 12 grams
to 200 grams of water. I'm gonna pour all the water in one go. We're gonna use the plunger to create a little vacuum on top, to hold the brewer as it steeps. And we'll give it a stir at
the end of the steep time, and we'll gently press. We will do this with six
different brew times. With 30 seconds, 60 seconds, 90 seconds, 120 seconds, 240 seconds and 480 seconds, same grind for all of them. And we'll be able to see how extraction is changed by immersion time. Of course, this isn't
unique to AeroPress brewing, but it is one of the big questions, where am I diminishing
returns and brew time? So let's answer that now. So here we've got our six brews from that experiment going from 30 seconds up to four minutes in time. And if we look at the data, unsurprisingly we see a rapid increase in extraction early on beginning to flatten out
towards this end here. And from a taste perspective, that's not very nice. It's not bad. It's just not very nice. Better, a little bit more
texture, a bit more body. And as we get to this point, certainly by here, things
are tasting pretty good. And I would argue for this
particular grind setting, we're hitting a point
of diminishing returns between two and four minutes. As we get from two
minutes to four minutes, there is that little bump in quality. I think it does get a little bit sweeter in this particular, simple test, but certainly in a cafe environment, I'm not sure that I'd be willing
to put the extra time in, especially because, you know, no one would be tasting
these two side by side and picking and choosing. On its own, this is a nice cup. At eight
minutes, it's very nice still. Again, we doubled our brew
time from here to here. I'm not sure we've seen, really, a good return on our investment. You know, it's a tiny bit better, but not really much in this situation. For me for this grind setting, I'd be looking at a two-minute brew. Now, you might argue well, what about different grind settings? And that's a good point. If you look at the same experiment done, say, a coarser grind you'll see that the coarser you grind, the sort of the lower your
maximum extraction is gonna be, because you have less surface area, and the slower that extraction is. Okay, well, then the
ideal therefore is to go as fine as possible and
brew as fast as possible, then that's the most
efficient thing, right? Well, maybe, but maybe not. Something we will touch
on a little bit later on. On now to our next experiment. So this test, relatively simple actually. You'll notice in the previous brew, before we plunged, we
gave it a little stir. Well, what's actually happening there? Is there a big kick in
extraction when we stir? How much of a difference does that make? So we'll do a side-by-side with a couple of different grind settings. Doing essentially that same recipe with a stir and with no stir, just to see how that process, how that little addition
impacts extraction and flavour. So here's our test brewed. Our coarser set here, no stir and stir, and our finer grounds set
here, no stir and stir. Starting at the courser set, really interesting difference here. The stir has made a massive
difference, actually. This cup is incredibly weak and empty and boring and hollow and dull, and has been improved
quite a lot by a stir. So it's definitely bumped up
the extraction quite a lot, and actually when it came
to looking at the numbers, a lot, a shocking amount here. However, where we've
gone finer to start with, and we were already operating at a sort of close to the
ceiling level of extraction because we're grinding
much finer extractions happening much quicker, the stir, well, a different story. Yes, there is an incremental
increase in extraction with the stir, but it's not huge, right? Because we've already
done a good job extracting by having a finer grind, that stir didn't make
as big of a difference as it did over here, where we'd done a much
worse job extracting with the coarser grind
setting, super interesting. It would be one where if
I had a coarser grind, and I was stuck with it, then I'd be thinking a
lot more about using this, and making sure that I
was stirring adequately to get those extraction numbers up. Whereas with a fine grind, I'd be worrying a little less and certainly not being
too aggressive with it, you know, just a gentle
stir I think is plenty. Now, in the theme of stirring, one thing I now wanna check is, is is there any difference
between stirring and swirling? You know from my V60 technique that I really like to
swirl that kind of movement that is kind of uniform in
its action on all the coffee, whereas, you know, stirring is typically more localized around the spoon. In a V60, a bigger deal, in a small AeroPress, maybe not as much. So we'll do a swirl
versus stir test two times just like this with the finer setting and the coarser setting. See if there's really any difference, whether it's stirred or swirled. An interesting test. I
think with the coarser set, once again, you sort of see
the impact of the difference more than you do where the
set is ground kind of finer, at the sort of finer end of things. Here, there's quite a
noticeable difference between the two cups, and there's definitely a little bump in extraction with the swirl. And I do prefer the swirl, just for that little
extra richness to the cup. Now, this is obviously not the first time I've done these tests. I've historically preferred
swirling over stirring from blind testing through measurement, all that kind of stuff. And the same, broadly, is true here. There's not much in it, at the finer ground
setting, there really isn't but there's a little kind of extra kick of sweetness
and uniformity in that one that isn't there in this,
it's a little bit muddier and harsher compared to that one there. It's a single brew. But I think it's a good demonstration of a broader effect. So my preference has
always been for swirling though at finer settings, I don't think it matters that much. Next up is a test that will involve some
blind testing for me. So new territory, which
is kind of interesting, and that is testing the bloom. Blooming is very common
in pour over brewing, where you add a little bit of hot water to the grounds and let them sort of steep, let them degas a little bit so that you have a higher chance of an even extraction afterwards. Get rid of that CO2 that's in the grounds that can be a bit of a troublemaker. Typically, this isn't
done in immersion brewing, but it is done by some
people in AeroPress brewing. Here's the test. We're gonna brew two
AeroPresses side-by-side. One will have a bloom for about 30 seconds and then an additional
1 minute 30 of steeping. And the other one we'll just
have a two minutes steep, and they'll be brewed
otherwise identically. We'll do that twice, with the same grind setting, actually, to really dig into this. And then they'll be put into a
blind triangle tasting for me while I'll have to pick the odd one, out of three bowls each time. If you're not familiar
with triangle tests, they are a better than an AB, because I have to, you know,
get one in three right twice instead of 50/50 twice. So the odds of me being
accidentally correct are much lower. You can do two out of fives. Those are - or three out of fives, those are tougher still. But triangles I think
are enough for today. So firstly, can I pick the odd one out? This is really tough. I'll say right now, if I get these right, it'll be interesting. But the differences are really
quite tiny between the two. I oddly feel more confident with this set, I feel like I definitely don't like this. If it's the odd one out, will be good. This set is more difficult, which is why it's always
good to replicate this. Even one triangle test on
its own, isn't good enough. Two is a barest of minimums. There should be three or four or more and more people doing them. No, can't. So, which was the odd one out here? This one, honestly, they taste the same. So this one has no bloom. It tastes indistinguishable
from the ones that are bloomed. I can't tell them apart. This, I'll be interested
if I got this one wrong. I've got this one right. Interesting, it was a more
pronounced difference here. So this is a bloom and I felt
more confident about this. And this is the no bloom. I liked this less. It just feels a touch
harsher and more extracted. I don't really know why, it just is. From this though, I would say that that blooming doesn't have a staggering impact. If you're steeping for long enough, that's gonna do the work. The infusion is gonna do the work. I'd be shocked, and we'll test it, I'll be shocked if these
have much of a difference in their extractions, they
all taste really pretty close. Another blind test for me. And this one probably falls under the kind of received wisdom thing for me. It's the topic of, do you press to the
hiss or through the hiss on an AeroPress? If you don't know what I'm talking about, maybe you haven't brewed
a lot of AeroPresses. Now, many people say, don't keep pressing once you start to hear the hissing noise, once you press the liquid through, don't press that last
little bit of air through cause it makes the AeroPress taste worse. I don't know if that's true. So we're gonna find out. We'll do the same thing we did last time, which is four brews, two pairs, same grind setting across
both triangle tests and see how I fare, picking
out hiss versus no hiss. Now, this is blind as before. I don't know what's what in these bowls. But what I do know that
is kind of interesting, is that the yield difference was pretty small between the two. So if you measure the
output of liquid weight between hiss and no hiss, you got six grams more
with the hiss, right? So six grams more to
about 180 grams of liquid. That six grams would have
to taste really terrible to truly impact the flavour, surely. Well, maybe it does. Let's find out. Does it make a big difference? Let's say this is the odd one out. And I would say,
theoretically, that's the hiss. It's a touch, harsher, really difficult. Again, first set, really super hard. And these are a little cooler. I can't tell the difference
here, I just can't. This is a random choice. So if I get it right,
which I don't think I will, then know that it's random, that I didn't earn it as a success. I'm going to say you. As the odd one out, but I don't know. Is it right? No, no it's not right, couldn't get it right. Which one is it? It's not you, it's you! So that one was the hiss. And I couldn't tell. Couldn't tell at all. Here, I didn't get it right either. So we can say with some confidence that the hiss, no hiss thing,
I don't think it's a thing. It's six grams of liquid that
I don't think tastes that bad. I think this is AeroPress superstition. I'd love you to prove me wrong. Let's move on. Now, next up is a topic that you could argue is
true of all coffee brewing, but I think it's particularly
relevant to the AeroPress. And that's dose and ratio in a way. Now, a lot of people say to
brew two cups with AeroPress, what you should do is put
twice as much coffee in and then dilute the brew afterwards. What I want to do is a quick experiment to show the impact of changing your dose while keeping the amount of water that you're brewing consistent. How does that impact extraction? So in this brewer I'll put 12 grams, in this one I'll put 18 grams, and in this one I'll put 24 grams, we'll brew three identical brews, 200 grams of water in each one, same brew time, same process, and we'll taste to compare the output. So we've got our three brews done. 12 grams, 18 grams, 24 grams, 200 grams of water each time. This bowl as a result
has less liquid in it, because coffee retains water
in the brewing process. So having more coffee
means less liquid output. Now, having measured them, this has sort of demonstrated
a classic principle of coffee brewing and why
ratio is so, so, so important. If you change your ratio, you change the dynamics of extraction. This bowl is more extracted than this bowl which is more extracted than this bowl, because there is more water to do the work per gram of coffee. That's the deal. Now, in the AeroPress, it's very common to
say double up your dose and dilute it down later. This would make a very different cup once diluted than this. It's a less extracted
cup, a less complex cup, a more acidic cup. So you would have to work
harder in your extraction to make this work. Not saying it can't be done, but you would need to adapt. So you need to grind, finer, even though it's an immersion brew. And you would need to
potentially steep for longer or agitate more, you know, you're going to have to do a bit more work to get the extraction
where you want it to be. And this cup tastes nice
and clean and balanced. This cup, you can tell, like there's a kicker of
intensity and acidity. You know, it's getting
close to 2% strength, which in filter coffee
is really quite strong. This, as it is right now, undrinkable, really dominant acidities and quite woody flavours
coming out of nowhere. Just not a very good brew, fundamentally. And so it's worth bearing in mind, if you're looking to adapt the AeroPress to try and get more liquid out of it, that you are gonna have to totally change your brewing dynamic using the lessons that
we're learning here today. So now I need to talk about
one of the big branches of the decision tree of AeroPress brewing. And that is the inverted method. The idea with the inverted method is to have the plunger and the base, and you brew with your
coffee and water in here. They can't go anywhere, no
liquid can drip through. At the end of the brew, put your top on, flip it over onto your cup and you press as normal, pretty simple. Couple of drawbacks. Firstly, you lose some
volume in the AeroPress brew. By having the piston on the bottom here, you actually have a
smaller brewing chamber. So I'm gonna brew as before, only 200 mls of liquid, but bigger brews just will not work, and often smaller brews are preferred. You need the plunger a decent distance in, because at some point you're
gonna flip this thing over. And when you do that, the last thing you want is for this plunger to pop out, because in that process,
coffee goes everywhere. It's a hot mess, quite literally. It's the process of agitation that causes a rapid degassing of coffee, that creates a bit of pressure inside here that pops this top off. So it's that motion of
turning that often does it. That initial kind of movement, things can go horribly wrong. So do, if you do this, make sure your plunger is reasonably well seated
inside the AeroPress. Now, I'm gonna brew three brews here. For reference, we'll do one
where we don't do anything. We just put the coffee and water in, see how much goes through, see how badly it damages our extraction. I'm gonna brew a regular method
using the sort of plunger, holding a sort of vacuum
pressure in the top to stop liquid dripping through. I'm gonna brew an inverted method and see if there's really any benefit to the inverted method. So we've got the three brews here. We've got the nothing at all. We just let it sort of drain through, though not that much went
through, that was interesting. We've got the one with
the vacuum held on top by the plunger being in, and then we've got the
inverted method here. We've pulled the TDS data and it's... let's just say incredibly
similar across the board, which is quite surprising. So time for a taste test. Let's do this one, let's
do this one kind of blind. So I'm gonna step away. We're gonna mix these up, and we'll see if I have
any real preferences or if any of them have big,
strong taste differences. So I know. This one is a little bit hollow compared to the first two. It's just lacking a certain
something in terms of sweetness. So my guess would be, this would be the one where we just sort of let it drain through and we didn't hold it. That all the water be in
contact with all the coffee for as long as possible. These two, more difficult, very similar. I don't have a preference between either of these two personally. I think they're both very good. I'm not sure I can, you know, say inverted tastes better than vacuum in the top or vice versa. Let's find out. This is the N for no, nothing. That was indeed the one I thought it was. That one is I think the inverted. And that one, the vacuum version. I would say I don't taste a benefit in doing the inverted method, that's my sort of summary here. And historically that's why I don't really like the inverted method. I don't think there's really a win there. You added a lot of risk
of hurting yourself, making a terrible mess, and you lose some capacity of your brewer. I don't think you gain much in return. And from a, you know,
relatively blind tasting, I can't tell them apart. The extraction numbers
are pretty much identical. I think it's just an extra step, that's maybe not necessary. Time now for a very interesting topic. And you might've noticed that one of the AeroPress I've been using looks a little bit funny, something strange is inside it. Lemme tell you what's going on. So this plunger, as you can
see, has something inside. I asked Gábor, who makes
the Smart Espresso Profiler, if he could adapt the
plunger of an AeroPress, and he could. So you can see here, the little mesh in the piston here, and then there's a little tube that connects it to a
smart espresso profiler. This will allow me to see,
track, record, monitor, control the pressure inside an
AeroPress when I'm pressing, which I just think is super cool. So this connects via
Bluetooth to my phone, and I will have on my phone a little gauge and also a graph showing
me what's going on. Kind of amazing. And why would I wanna know? Why does pressing matter? That is a great question. We know from the world of espresso, that pressure can be good, but pressure can cause problems
in the form of channeling. If you have a lot of pressure and you have a weak
point in your coffee bed, pressure will exploit that and more liquid will flow
through a smaller area, that will taste bad. Now, what we see in Espresso grinding, is that as you increase pressure, your yield kind of increases
and your flow increases, and at some point you hit a wall and you get so much channeling
that your yield drops, even though you're grinding finer. And so for any grind setting, there'll be a kind of peak pressure before you sort of cause channeling. Now, I don't know if channeling
happens in AeroPresses, but I think we should find out. Now, the pressures are much smaller. For a human being to
generate a lot of pressure inside an AeroPress is quite difficult. I've really not gotten much
past one and a half bars of throwing all my weight on this thing. Let's not brew like that. No one brews like that. We're going to be probably working in the range of maybe
half a bar of pressure for a kind of normal
pressing of an AeroPress. Now, interestingly, Alan,
the inventor of the AeroPress is very against pressing hard. He wants a nice gentle press. He feels that a higher
pressure compacts the bed, and that's a problem. I wonder if it causes channeling. He might be right. Is there a limit to how hard we can press? What I'll do first of all, is a series of pretty simple brews. I'll brew at ever increasing pressures to see if we suddenly see
a decrease in extraction that might be caused by channeling, but that would give me an
idea of how hard might be too hard to press. So I'll do my best. It's quite tricky to do it manually, but I started maybe 0.1
bar kind of 0.3, 0.6, try one bar, see how we do. We use the same grind, same
recipe, same everything else. And let's test the results. So we've got our four brews here. Starting over, actually on this side with the sort of gentlest
pressure going up and up and up. Now, the reason this isn't blind is because it really can't be blind. If you look at the color of these bowls they're all dramatically different. What's happened here basically, is that the harder we've pressed, the more material has sort of made it through the AeroPress paper. The AeroPress paper is
very small, very thin. And I think at certain pressures, you just blow stuff through it. And that's what we see here. A ton of suspended material. It looks like a much lighter brew. It's extraction level is lower. We'll talk about that in a second. But not as low as it looks. So we knew there was
suspended material here. We made sure we use these, these little paper filters that sort of filter out particulate before you refract it and
give you accurate readings. No point doing a blind tasting, because it's literally can't be blind because the color is so obvious to just show me which bowl is which. Taste-wise, lower
pressure: yummy, very nice, I'm very happy with that. Slightly higher pressure, really not much has changed. It's a tiny, tiny bit,
maybe more astringent, but confirmation bias,
all that kind of stuff. It's not a blind tasting,
so don't worry too much. But it's basically a nice cup of coffee. Here, where we got up
to a sort of 0.7 bars. I started to press with a bit of force, no, really quite hollow, suddenly really harsh, really no sweetness. This tastes like an uneven brew. And I think that is what's
happening at higher pressures. We are not having even extraction through that cake of coffee
at the bottom of the puck. Let's try 1.4 bars of pressure at peak. Oh, that is um, that is wildly
unpleasant. No sweetness, no clarity, nothing
about that is pleasant. That is a terrible,
terrible brew of coffee. And in comparison, this
is almost heavenly. So I think that the pressure, there's a couple of things. One, the limit of the paper
really is quite low, right? Even at sort of 0.3 bars of pressure, you can sort of see a change in the color of the liquid, indicating more stuff is
getting through the paper. The question this makes me think about is, you've had this infusion phase. Can you do kind of bed prep, right? Should there be a period of time after you swirl to let
the coffee settle down as evenly as possible and
sort of prep and neat bed before you press, will that help the taste? So that's a quick
experiment I wanna run next, where we're just going
to do a regular brew and we'll press with identical pressure, and then we'll after we swirl, we'll let the grounds sort of fall down for maybe 30 seconds and then we'll press. Obviously, we anticipate a
slightly increased extraction from the longer contact time. But I would just be
pretty interested to see if we feel like there's more evenness in the taste of the brew. So now we have two of
the dreaded triangles that are often the
undoing of my great ideas. We did tweak this slightly. So with the first brew, we steeped for two and a half minutes to make sure that both brews steeped for the same amount of time, because in the second brew, we steeped for two minutes, swirled, let the bed settle for 30
seconds and then pressed. So they both started pressing
at 2:30 to make it even. This bowl over here has more sweetness. It's quite noticeably different. I would say to the other two. That feels less enjoyable. To me that feels like the odd bowl out. This one is the odd one out is B, which would mean I liked it more. And it is the one where
you have the settling. So in theory if I'm right,
this one should say A. It does not, wrong. So my confidence was half correctly placed and half misplaced. I would say tasting them afterwards is always a kind of a lesson in how easily manipulated your brain is. Like here, I felt like it
made a really big difference and it, you know, I
picked it quite clearly. Here, it was more subtle. And now I can taste it afterwards. I can taste that it is the odd one out, but I can't otherwise. From my point of view, I probably build it into my technique because I'd rather err
on the side of caution and improve things on average than not. A clean cut win would be beautiful, but really we're into the minutia of AeroPress brewing here. And small details are
just that, small details. Let's move on to a big
detail in AeroPress brewing. Let's talk about temperature. So first test is actually preheating. Now, a lot of people
just preheat an AeroPress by pouring some water
into the plunger chamber with a paper inside to rinse
the paper and do that thing. I want to take it to extreme
to see how big the impact is. So this one here is preheating
with freshly boiled water, should be fully pre-heated, I'll throw it away in a second, throw in some coffee into both of them, and put the same temperature water in, and we'll see how big
of a difference it makes to the brewing liquor, the brewing temperature to
have preheat the brewer. So that might be a little bit unexpected. I certainly found that
somewhat unexpected. I thought there'd be at least
a degree or two difference, but really heat lost is happening out of the top of the brewer. And that's the same whether
your brewer is preheated or not. And that speaks to the thermal efficiency of the material of an AeroPress. You know, if you pour
hot water into AeroPress and you hold it, it takes really quite a long time for that heat to get to your hand. So it's a very good
insulator, which makes sense. So preheating an AeroPress from a brew temperature
perspective, not necessary. And you might say, ah, but
what about rinsing a paper? We'll come to that. First, I wanna talk more
about brew temperature. Because it's a highly discussed highly divisive aspect
of AeroPress brewing. Some people really, really believe in the 80 to 85 degrees
Celsius thing, others don't, they believe in brewing
as hot as possible. We'll use a temperature controlled kettle, load it with different temperatures, and we'll taste our way through and talk about how flavour,
in certainly lighter roasts, evolves and changes with brew temperature. So we've got our five bowls going from 75, 80, 85,
90 and boiling point. And this, I've done loads
of times in my career as an experiment. I think it's really interesting
to do as a taste test. If you have the kit and the time, I would recommend you try it. A couple of tiny points to note that as we went down in temperature, the amount of foam forming
in the brew decreased, and it got harder to press, during the pressing portion of each one, you know, temperature does
play a role in viscosity. And that probably impacts pressing, not very important, just
kind of interesting. Let's talk about taste. Starting down at 75, it's really not bad, it's okay, it's fine. There's not a lot of
character or nuance to it, but it's not unpleasant. There's no dominant acidity. There's no real
astringency, it's just nice. And as you got to 80, yeah, it gets a bit more of that. You get a little bit more texture, it's very sweet, it's very pleasant, but it's not hugely interesting. What's interesting for me, is that these next two bowls at sort of 85 and 90 get worse. Like I think this is better than this and this is worse than everything so far. And then suddenly at boiling point, certainly with lighter
roasts, magical, delicious, complex, nice acidity, you
know, tastes well-extracted, it's the best cup here,
for me of a lighter roast. The second best cup is here. And that's confusing. I've talked about this phenomenon before. In the espresso series, talking about temperature, we did talk about how espresso at 80 can be surprisingly good, and maybe at 90 kind of isn't, but at 93, 94, 95, much better again, It's a weird phenomena and kind
of proof there's no one way to brew coffee. In addition, if I was using darker roasts, I suspect that these temperatures
were to do even better. And I might get a peak in there sort of 90 or 95
zone compared to the 75 to 80, but the 80 would do pretty well for kind of everything. It'll do well for darker roast, medium roast and light roast. You just won't get the
full range of complexity in your coffee, you'll have a nice cup, but it won't be the best it could be. And searching for the upper
end of that brew temperature is gonna give you the
best in terms of clarity, complexity, and all of the flavours that you spent your good money on. There's one thing left to talk about. Something we've kind of
avoided talking about all day. We touched on it briefly when it came to preheating the brewer, but should you be rinsing
your AeroPress papers? This is the last question I
wanna answer before I wrap up. So it's could to be another triangle test. I'm going to brew four brews, two with rinsed papers, two without, two sets of triangles. Can I detect a rinsed paper
over an unrinsed paper? So our last triangle
tasting test of the video, and if I pull this one
off, I will be blown away. I'll be very surprised. This is gonna be tricky. These brews are identical
except a tiny piece of paper in one case has been rinsed,
and the other, it's dry. Let's dive in. On either of these, I don't know. I guess you. This is random at this point. (slurps) That one... this... I don't know. I don't know. I wasn't right. And I wasn't right. Unsurprisingly, I don't think
you can taste the difference between a rinsed and unrinsed paper. This kind of makes sense. The idea that you could
taste the difference between a rinsed and an
unrinsed paper in an AeroPress is kind of interesting, right? An AeroPress paper
weighs about 0.17 grams. It's very small. And if you brew say, 200 mls of liquid with that, your ratio of paper to
coffee is really quite low. Now, at the other extreme, you've got like a Chemex paper, which is four and a half grams. And if you brew, say 500
mls of coffee with that, you've actually got 10
times more paper per liter, so to speak in contact,
than with an AeroPress. I would say with an AeroPress, it's just an unnecessary additional step, and an unnecessary waste of water and potentially heat energy if you're using hot water
to rinse that paper. I'm not saying that's true
of papers across the board. I'm just saying with an AeroPress, I'm not sure I see a benefit. I certainly can't taste a benefit. Let's wrap up. So firstly, thank you for joining me on this journey into the AeroPress. This video has been an
interesting mix for me of demonstrating kind
of principles of brewing and also uncovering some new information and running some kind of fun tests. All of this is of course in service of me creating what I hope will be an ultimate AeroPress technique. What I'm trying to do with
the ultimate technique, is not create the most
convoluted and complex recipe with thousands of steps. I want to find the opposite, actually. I want to find the neatest, simplest, cleanest way
to get you repeatably to a great cup of coffee
with an AeroPress, to have that brewer be an enjoyable part of your
morning coffee routine. That's the goal. And of course, that's
the next video coming up. But it may not have to be
the last AeroPress video. There are of course more
experiments we could do. There's more questions to ask and answer. Lemme know down in the comments below what else we should look at. What other aspects of AeroPress brewing are worth some exploration? I'm not trying to create
the one best technique, I'm trying to offer a great technique, my perfect technique. But there's still so many options. So many different ways to use this brewer. Let know your thoughts
down in the comments below. But for now, I'll say thank you so much for watching. I hope you have a great day.
