What You Need:
- Burr Grinder
- Aeropress and filters
- Stirring instrument
- 235g filtered water (plus additional water)
- Mug or other form of serving device
- 17.5g Coffee
- Fine grind
- 235 grams water
- 2:05-2:15 minute total brew time
Expect emphasized sweetness and a more round, full bodied cup and mouthfeel.
How to Brew
Insert either a paper filter or metal disc filter (paper will make a cleaner cup with better clarity, while disc filters will yield heavier body and thicker mouth feel). Rinse filter if using paper.
Weigh out and grind 17.5 grams of the coffee of your choice. Use a grind slightly finer than that used for a V60 (coffee particles should be roughly the size of iodized table salt)
Attach the basket and filter to the bottom of the brew chamber and place it on your mug or server on a scale.
Add your ground coffee (Don’t forget to use the funnel to avoid spilled grounds and a mess) then tare your scale.
Start your timer, using 205 degree water (roughly 30-45 seconds off boil), pour water slowly and evenly from your kettle to saturate the grounds and fill the Aeropress. Aim to pour the entire 235 grams within 8-12 seconds.
Once filled, gently stir/agitate the mixture for 10 seconds, then place the plunger on the brew chamber, pulling up subtly to create a pressure seal. Now wait.
At 1:30 minutes remove the plunger and give the mixture another gentle stir for 5-10 seconds.
Remove from your scale. Reattach the plunger and slowly push down, applying even uniform pressure. Cease pressure application as soon as you hear a hiss-like noise (Aim for 20 seconds total plunge time).
Pour into a mug and enjoy!