The AeroPress is a compact, easy to use brewer which allows you to truly dictate the terms of the extraction. Tweaking grind and pressure can deliver a broad range of unique cup profiles, helping you to squeeze all the best bits from that tasty light roast you’re rocking. (Or if you’re adding milk and want a stronger brew, an espresso roast if you like.) Total immersion baby! This one’s really fantastic for the home.
WHAT YOU’LL NEED:
AeroPress, AeroPress filter papers, coffee grinder, stirrer, pouring kettle, digital scales, stopwatch, thermometer and a vessel to brew into. (You can buy most of these here)
- Place the filter inside the black filter cap and rinse with hot water; this will remove any paper taste from the finished cup.
- Weigh out 12.5g of coffee using your digital scales.
- Stick your water on to heat up. 92-96 degrees is the sweet spot – with a conventional kettle it’s best to let it boil and then sit for a minute or two. We sell some pretty swish temperature controlled kettles here if you want to up your game.
- Lock the black filter cap in place at the base of the brewing tube.
- Grind your coffee to a medium particle size – think about halfway between espresso and plunger.
- Put the plunger into your tube and invert the two. If you’d like to pre-heat now’s the time!
- Weigh your coffee into the inverted AeroPress. As a base recipe we’re looking for 12.5g.
- Pour 210g of 95 degrees water into your inverted tube, making sure all the coffee is evenly saturated. This should take 15 seconds or so.
- Give the coffee a vigorous stir.
- Screw the cap on and play the waiting game until 1.45 seconds.
- Place the cup (and hand) on the bottom of the AeroPress & flip over.
- Push down using gentle pressure while saying “One elephant, two Elephants”…. Until there are say 30 Elephants in the room. Aiming for a finish time of 2 min 15 seconds.
NB:Everyone’s got their own way to brew, so play around a little. If you like your brew stronger, try grinding a bit finer or brewing for slightly longer before adding more coffee. For those seeking less acidity, espresso roast coffee will deliver a more ‘traditional’ cup profile. If you want to get real clever try some ‘third wave water’ like our Owner Dion likes to use!
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