Jung In-sung Espresso Style
Open in appJung In-sung's espresso-style method on the AeroPress Go, from the 2013 Korea Brewers Cup champion. A small dose of water, a long stir and a slow press build a rich, chocolatey concentrate for americanos, lattes, or a straight shot.
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Parameters
- 20 g
- Coffee
- 80 g
- Water
- 1:4
- Ratio
- 90 °C
- Temp
- 4 medium-fine
- Grind
- 1:30
- Total
- ~80 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:30 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 20g of grounds.
-
Pour 1 / 70:005s
Fill the chamber gently.
+80g→ 80g Fill gently 90°C -
Swirl 2 / 70:0535s
Stir gently.
30s -
Prepare 3 / 70:405s
Insert the plunger to create a vacuum seal.
-
Prepare 4 / 70:455s
Flip onto the cup.
-
Steep 5 / 70:5010s
Let it steep.
10s -
Press 6 / 71:0030s
Press gently with the weight of your hand.
25s -
Done 7 / 71:30
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by Jung In-sung, published at coffee4m.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.
