Tyler's Bypass

From a Barista
Creator:Tyler Duncan, Topeca Coffee

"This AeroPress recipe is essentially modelled after cupping techniques (hence skimming the surface oils…I didn’t want them to be pressed through).

The flavours you'll get out of this really depend on the coffee. I prefer a solid Ehtiopian, like a Guji. If I brewed that I’d say it has a dense blueberry jam quality with a buttery mouthfeel. Dutch Chocolate finish for days."

Tried it? Let us know what you think in the comments below!

Recipe details:

Inverted
2:45
Paper Filter

Coffee:

15g
Medium - Fine
Something Ethiopian is great, but feel free to experiment

Water:

94°C / 201°F
200mL

Equipment:

AeroPress®AeroPress®
  1. Add 15g coffee in the inverted position
  2. Add 60g water and stir vigorously to incorporate the water well
  3. At the :30 mark add 120g of water and stir again.
  4. At 1:30, skim oils from the surface
  5. At 2:15, stir to loosen ground from plunger at bottom, place lid on top, give it one or two swirls then immediately invert it and begin plunging. (Again, I do this to make sure none of the coffee grounds are stuck when I flip it)
  6. Plunge for about 30 seconds
  7. After it’s brewed into the decanter, add 20g water (or 10% bypass)
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