Go Bypass
Open in appBrew concentrated, then dilute. Maximizes the Go's small chamber capacity: press a rich concentrate, then add hot water to the cup to reach full strength.
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Parameters
- 15 g
- Coffee
- 220 g
- Water
- 1:14.7
- Ratio
- 95 °C
- Temp
- 4 medium-fine
- Grind
- 1:50
- Total
- ~220 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:50 · total-
Bloom 1 / 80:0030s
Pour 50g. Let it steep.
+50g→ 50g 6.3g/s 8s 95°C -
Swirl 2 / 80:3010s
Stir 3 times.
-
Pour 3 / 80:4015s
Pour to 100g.
+50g→ 100g 6.3g/s 8s -
Prepare 4 / 80:555s
Insert the plunger to create a vacuum seal.
-
Prepare 5 / 81:005s
Flip onto the cup.
-
Press 6 / 81:0530s
Press gently with the weight of your hand.
25s -
Bypass 7 / 81:3515s
Pour the bypass water into the cup to dilute the concentrate.
+120g→ 220g -
Done 8 / 81:50
Diluted and ready to drink.
Notes
Original source
Recipe by Gota Team, published at eathealthy365.com.
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Other Aeropress models
View all Aeropress modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a plastic cylinder, a plunger, and a paper filter — sold as a travel brewer in 2005 and quickly adopted by people who'd never travel with one. Its trick is that it sits across the filter/immersion line. Closed at the bottom by the filter and your stand, it's an immersion brewer. Once you press, water and grounds separate fast. The grind range it accepts is enormous, and the cup is clean but with body.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.
