The AEROPRESS IS An easy way to HAVE excellent COFFEE WHEREVER YOU ARE.
WE ALWAYS make sure to keep one close by IN OUR luggage!
Downside: A little less control over the infusion process.
Upside: Quick and convenient method, brews a clean coffee, with a moderate body.
Filtered water: 350 ml at 92–94° C
Coffee beans: 22 g
Grind size: paper filter (coarser than for espresso, finer than for a metal filter)
Small brush to sweep up all of the grounds and clean up the grinder
Boiler and gooseneck kettle (or boiler)
Aeropress paper filter
Brewing Steps :
1. Start by heating water up to 92–94° C.
2. As the water heats up, weigh 22 g of beans into a receptacle, then leave it on the side.
3. Place your vessel on the scale with the Aeropress on top and the paper filter inside.
4. Grind your beans into the receptacle, brush up the grinder and leave the receptacle on the side.
5. When the water has reached 92–94° C, wet the filter using the gooseneck kettle, then discard the water from the Aeropress and vessel*.
6. Pour the coffee grounds into the filter, level it out and tare the scale.
7. BEGIN BY SLOWLY TRICKLING AROUND 25 G OF WATER IN CONCENTRIC CIRCLES, GRADUALLY WORKING YOUR WAY OUTWARD FROM THE CENTRE, IN ORDER TO CREATE A BLOOM, WHILE NEVER POURING WATER DIRECTLY ONTO THE wall of the aeropress**.
AS YOU POUR THE WATER, WATCH AND CAREFULLY FOLLOW THE CIRCUMFERENCE OF THE BUBBLES SLOWLY GROWING OUT FROM THE CENTRE OF THE FILTER***. LET THE BLOOM DEVELOP FOR 30 SECONDS TO A MINUTE.
8. When the water has almost entirely trickled down, START POURING WATER IN CONCENTRIC CIRCLES AGAIN, SLOWLY WORKING YOUR WAY IN AND OUT, FOLLOWING THE SAME CIRCUMFERENCE, up to 350 g.
9. Remove your vessel and the Aeropress of the scale, deposit them on a flat surface, then insert the piston and slowly start pressing until all the water is pushed out and you can hear a hissing sound.
10. Serve and enjoy!