Hoffmann Concentrate
Open in appJames Hoffmann's AeroPress concentrate — the "espresso" component he uses for milk drinks at home. Invert, steep for 90 seconds, then press right through the bubbling hiss so you keep every last gram of liquid.
Free iOS No signup 1061 recipes by 146 baristas
Parameters
- 18 g
- Coffee
- 90 g
- Water
- 1:5
- Ratio
- 100 °C
- Temp
- 4 medium-fine
- Grind
- 2:35
- Total
- ~90 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:35 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 18g of grounds.
-
Pour 1 / 80:008s
Fill the chamber gently.
+90g→ 90g Fill gently 100°C -
Swirl 2 / 80:088s
Stir vigorously 10 times.
Fill briskly -
Prepare 3 / 80:164s
Put the cap on.
-
Steep 4 / 80:201m32s
Let it steep.
1m 30s -
Swirl 5 / 81:528s
Swirl gently.
-
Prepare 6 / 82:005s
Flip onto the cup.
-
Press 7 / 82:0530s
Press gently with the weight of your hand.
Fill gently -
Done 8 / 82:35
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by James Hoffmann, published at aeroprecipe.com.
Community
Questions about this recipe
Stuck while brewing it? Ask in the community in your language: people around the world answer, and Gota (AI) answers right away.
More AeroPress Go recipes
See all AeroPress Go recipesGo Bypass
by Gota Team
Championship Concentrate
by George Stanica
Go Cold Brew
by Gota Team
Go Competition
by Gota Team
Go Dark Roast
by Gota Team
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.
