Originally Posted by Jrn56
I would be interested in your method of getting two cups from one Aeropress. We travel with two of them and use the inverted method. BTW, I use a modified corn popper to roast my beans. It works well but it makes very small batches and smokes up the house quite a bit.
If anyone really wants to get into Aeropress coffee makers just google it and you will find world competitions and all kinds of recipes.
Sorry, late back to the party. I was on a canoe trip last week, and just got in late last night. Used the AeroPress to make coffee for 6 people every morning.
I have tried the inverted method a few times, and really can't tell any difference. We tried a taste test once with using the conventional and inverted method side-by-side, and even used two Areopresses. There were 6 of us, and nobody could make out any difference. While I let the grounds bloom, I might lose a few drops to the cup below, and while stirring for up to a minute, barely enough to cover the bottom of the cup comes through, leaving plenty of hot water left to do a full extraction.
I know I posted bits on how I use my AeroPress before, but I will try to be concise with an explanation here. This is not a method described by AeroPress, just something I arrived at in the past 8+ years of using it.
1. I grind about 40-45 grams of beans to a medium-fine consistency, slightly coarser that that used for pour through. These are placed in the AeroPress ready for extraction.
2. I bring about 3 cups of water to a full boil, then fill the AeroPress plunger right full. By pouring in the plunger, it brings the water temp down to a reasonable temperature for extraction.
3. I then stir in about 1" of the the water into the fresh ground coffee, and let the grounds bloom (some varieties, especially if freshly roasted bloom a lot). This usually takes 20-30 secs.
4. I then give a quick stir to knock the grounds back down again, and slowly stir in the rest of the water, stirring for 30-45 secs, sometimes a bit more, all depending upon the coffee origin, and roast level.
5. I then press the coffee, using a very soft press, as pressing hard from the start seems to clog a filter easier.
6. The resulting 'juice' is then divided into two cups, and topped up with the boiled water. You can do this to taste, depending on how strong you like it. I never do more that a total of 12 oz.