I've experimented with a million different recipes and finally landed on this. It seems to work well for a variety of beans.
I'd say it's a combination between Alan Adlers original recipe (the ratio and temperature), and the 2015 WAC Champ recipe (the swirling).
For the bypass at the end I recommend between 70 and 100ml. It will vary depending on your coffee, your tastes and also the grind size. I wouldn't add more than 100ml as it might get too watered down.
Give it a try, and let us know what you think in the comments below!
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