Brew Methods: AeroPress
The AeroPress is a very modern way of drinking coffee, invented by Alan Adler the president of Aerobie in 2005. It is a very cheap method of coffee brewing whilst also being very easily transported and easy to clean, lorded by travellers, campers & hikers for it's near indestructible make up. The is even a MIle High AeroPress club where passengers make a brew at 30,000 ft. The mechanics of the Aeropress are very similar to that of a syringe as the coffee and water mixture are forced through the filter. This method combines the steep and brewing time of the French press as well as being similar to the piston that is used to push water through the paper filters in espresso machines. Originally developed as a cheap alternative to espresso at home as well as on the move it has now has turned out to be a completely different kind of brewer that is very versatile and welcomes a cult following. There are two methods of using the AeroPress. One is the quick filter brew method and the other is the inverted method. As a result there are many recipes associated with both methods with even a championship being held for the best methods.
AeroPress & Filters, Grinder, Cup, Stirrer, Scales, Kettle & Django Coffee.
Quick Filter Method.
18g of coffee to 270g of water
Put the AeroPress and the mug on scale and zero.
Bring the filtered water to the boil and rinse the paper filter with the water to remove the paper flavour.
Grind 18g coffee a little coarser than you would for espresso and add to the AeroPress.
Pour the water into the AeroPress until it reaches number 270g of water.
Stir the coffee mixture three times to aid saturation.
Place the plunger in just enough to seal the top and keep the coffee from dripping through.
Allow the coffee to steep for 50 seconds then remove the plunger and stir for 5 seconds.
Replace the plunger back onto the AeroPress.
At the 1 minute and 45 second mark remove the plunger again and stir for 5 seconds. Then place the plunger back onto the AeroPress and slowly push down for 20 seconds, until you hear a hissing sound.
If it is difficult to push the plunger down the grind is too fine.
Serve and enjoy.
17g of coffee to 270g of water
Grind the coffee a little bit finer than that of the filter drip method. The grind should be as fine as table salt.
Bring the kettle to the boil and then wait for 45 seconds for the water to cool a little.
Rinse the filter paper with the boiled water to remove the paper flavour.
Put the 17 grams of grounded beans into the AeroPress and add just enough water to submerged them which should be about 34 grams of water.
Stir the mixture so that no beans are left dry then allow to steep for 20 seconds.
Step 5: Fill the AeroPress with the remaining water and stir again and wait for one minute.
Attach the filter to the top of the AeroPress and place the mug or vessel you are using on top of that. Place one hand on the vessel and the other on the AeroPress and then smoothly turn the AeroPress/vessel combination upside down.
Plunge for about 20 seconds and stop when you hear the hissing sound of the air escaping.
Add more water to dilute the final brew of coffee according to taste. If you compress the plunger all the way you will get the last remaining dregs of coffee in the final brew and it will taste bitter.
As you complete this practice more times you will be able to judge the plunge to stop just before the hissing sound.
Our Method for Funky Light Roasts.
17g of coffee for 260g of water
Fine grind size – a little coursers than espresso
Two regular filters
Rinse filter and add the 17g of coffee. Add all the water and steep for 50 secs. Don't stir or allow to bloom.
Press for 20 seconds until the hiss.