Aeropress Inverted Brewing Method – Chicago Coffee

Tom Breakfast, Recipe, Techniques, Video 0 Comments

Best Aeropress Brewing Method by Joshua from Everybody’s Coffee Chicago

Nothing starts the morning off like a cup of coffee. Or really, the afternoon… or the work week… or even the weekend! With so much coffee, shouldn’t it be awesome? Joshua from Everybody’s Coffee in Chicago is a coffee aficionado who has studied, and perfected the art of the Aeropress inverted brewing method. People come from around Chicago to enjoy his brews, I’ve seen them at the shop… This video and recipe outline the step by step instructions to craft an amazing cup of coffee that doesn’t suck, right at home!

Videographer Tom Schmidt in Uptown Chicago Everybody's coffee brewing recipe and method for inverted

The recipe video begins by explaining the grind size and how it should look (like a coarse sand) for the best result. We used the Hario Ceramic Slim Mini Mill hand grinder with 6 clicks from closed on to get the perfect grind for this variety.


“If your coffee tastes too acidic, grassy/vegetal, or weak, go down one click at a time (a finer grind) & if your coffee tastes too bitter, drying, or harsh, go up one click at a time.” -Joshua


Turn the Aeropress upside down and toss in the grounds. Josh then shows us how to use the Bonavita Kettle to properly moisten the grounds with a swirling motion. This sounds a little silly at first, swirling and pouring slowly… but it helps to open up the flavors and get the hot water more evenly throughout the Aeropress chamber. Can’t argue with results… Once the chamber has reached capacity, give it a gentle stir with a metal spoon or the included stirrer. Replace the lid and LET IT BREW!

Josh uses a basic kitchen timer to track the brewing time which totals just about two minutes, 1:40 for brewing and about :30 for the plunging. He makes it look so easy… that you will definitely have to try it at home. To really geek out on the Aeropress, stop by Everybody’s Coffee and pick Josh’s brain or look up the World Aeropress Championship (no kidding!) for creative and crazy recipes.

Let’s Brew!


Inverted Aeropress Brew Recipe with Step by Step Instructions

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Pressure Cooker chicken soup recipe lemon vegetable

Chicken Soup Recipe – Pressure Cooker Method

Tom Dinner, Great Left-Overs, Recipe, Techniques, Vegetables 17 Comments

How to make easy chicken soup recipe in Fagor pressure cooker


Pressure Cooker Chicken Soup Recipe – Fast and Delicious!


Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) ALL IN ONE POT.

The pressure cooker has earned its place on the shelf with this recipe. You might be thinking, damn, I don’t have a pressure cooker. Take a quick scroll through this recipe any way and check out the result. See how stinking fast you can have awesome soup?! If you’ve still got some Christmas cash laying around, check out the Fagor Pressure Cooker.

“I could eat this everyday! I like to grate a bit of white sharp cheddar on it too.” – Tom’s Mom

This soup features two layers of flavor, the deep rich and savory flavor from the fresh chicken broth and then it’s brightened up at the end with a large handful of spinach and some lemon juice. The lemon is amazing because the acidity enhances the flavor similar to salt AND causes the broth to transform into a white opaque color. Whooaaa food chemistry…

Chicken soup recipe pressure cooker vegetables lemon sass 0620

Recipe Inspiration: The Pressured Cook

This recipe was adapted from Lorna Sass’ book on pressure cooking called “The Pressured Cook.”
She is a pressure cooker master and the book is chockful of tips for pressure cooker success. According to Lorna, this recipe has been adapted from the Scottish soup called “Cock-a-leekie” — and COCK-A-LEEKIE CURES ALL AILMENTS. So there you have it!

My initial hesitation with this recipe was the idea of boiled chicken meat. Seriously it freaked me out. Sounded like it might turn out like some gnarly cafeteria goo. To my utter amazement this was absolutely not the case! I pride myself with my chicken cooking abilities, so I promise you won’t be led astray with this one.


Lemon Chicken Vegetable Soup with the Pressure Cooker Method Step by Step Recipe

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how to make sausage from scratch - illustrated recipe Eat with Tom

Chorizo Recipe – How to Make Pork Sausage

Tom Breakfast, Dinner, Lunch, Paleo Friendly, Party Food, Recipe, Techniques 2 Comments

How to make Chorizo Recipes


A wise man once said: “When life gives you big ole pork butts, make Chorizo sausage”


Here we turn our pork butt into Chorizo, a dynamic and delicious team player in the kitchen. This sausage brings a strong spicy and rich flavor to any dish. (Check out the Seafood Stew!) Chorizo can also stand on its own, I’ll even throw a link on the grill and top it with some ketchup. Shoot, Chorizo can even take the lead on your next conference call, really just a great team player…

When picking out your next piece of butt, choose a nice big one with plenty of marbling. Good fat content is paramount to a successful sausage. Or if your local grocery does not have whole butts, grab a large pack of pork steaks, it is the same meat.

All spices our local shop The Spice House in Old Town

We shot this recipe when my parents were visiting and my Dad Jerry is the true sausage aficionado who got me started with this whole idea. I like to be a conscious eater, and sausage is terribly hard to find without NASTY chemicals. Soooo I am learning to make it at home without the monster toxins!  Additionally you know that the ingredients include good quality meat with the proper fat content (approximately 20% with a pork butt), compared to store-bought sausages that can go as high as 50% fat!

Making Sausage at home is a bit of a project, but it saves super well and you will love spicing up all kinds of dishes with a bit of sausage. Add a bit of chorizo to Kale and Eggs or a frittata to give it a uniquely Spanish taste.  Also you can simply poach these sausages in fry pan with a bit of water or pan fry to an internal temp of 165F for a quick lunch.


The Tools for Sausage Making


Kitchener Sausage Stuffer - Harbor Freight Meat Grinder ReviewYou need a few tools for this project, but seriously, you can afford these! The grinder is $50 and the stuffer is $100. Combined, about equal to the price of a pair of decent dress shoes. Of course you could get it done with the KitchenAid Grinder Meat Grinder attachment, but you likely won’t have as much fun. Believe me, I was bit skeptical on this investment, but I am diggin’ it now!

Electric Meat Grinder
Harbor Freight grinder is a great cheap grinder for the foodie. It is perfectly capable of grinding any meats without bones. It is a simple,  small and light enough to easily put away. It seems that this grinder will run for quite a while as long as you do not feed it rock solid frozen meat.

Although the grinder can stuff your casings it can be a real mess and take a long time to stuff and clean up. A true stuffer is a key tool for success.

Kitchener 5-Lb. Stainless Steel Sausage Stuffer
At $100, this is the least expensive route to a great sausage stuffing experience. The tool is finely manufactured and works great. The speed that you force the meat through the tube can be finely adjusted. The ability to control all that raw meat moving around your kitchen will go a long way toward enjoying your sausage making experience and keeping your food prep safe.


Chorizo Homemade Sausage Recipe and Stuffing Tutorial

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