Our Aeropress recipe
Key Points
- Our intention and target strength
With this recipe, we would like to accentuate the vibrancy of acidity and flavors of each origin and want it to be free from any bitterness. This recipe tends to do well regardless of roast date and degassing, so when you feel that your beans are not degassed well, please try this method.
Our target TDS is 1.4~1.5 with a ratio of 16:235 (16g coffee, 235ml water).
- Why we recommend Aeropress
We recommend the Aeropress for trying many coffees and styles of coffee, and its forgivability in regards to TDS and EY without becoming difficult to drink.
Another benefit is the fact that this is basically an immersion brewer. If you are suffering bitterness/astringency with your pourovers, it's unlikely that you'll experience the same problems brewing with the Aeropress.
- Steep Time
We recommend around a 1 minute 45 second steep time, however, the ideal steep time depends on your grind setting and your grinder. If your grinder performs best at fine settings, the optimal steep time will be relatively short.
- Slow pressing is the key
The most important part in achieving an even extraction with the Aeropress is the pressing motion. Please press gently and consistently. If you press too hard, the slurry will leak from the side, creating over-extraction caused by uneven flow. We recommend finishing the press right before it makes a hissing sound. Also a paper or metal filter reduces the risk of having side leaks at the end of the brew when you need to press harder.
Recipe
Settings
- Ratio: 16g coffee:235ml water (1:14.6)
- total brew time: 2 minutes 30 seconds
- brew temperature: 93°C
- grind setting: slightly finer than a fine pourover grind (20 clicks on Comandante, 9-10 clicks on Timemore C3, 9 on EK43)
- water hardness: 100ppm (we use Aquacode)
- double paper or metal filter
Preparation
- Get your brew water ready.
- Set your filters to the cap. Double paper, or paper followed by metal. Set the cap to the Aeropress.
- Assemble and rinse the filter by pouring brew water, then purge it by disassembling. Do not press the plunger to purge the water, as that will render the filter useless during brewing, and you'll have to replace.
- First add 90-100grams of water, then your 16g of coffee. Start stirring and thoroughly mix the slurry until 25 seconds on your timer, from bottom to top making sure that all the grounds are evenly saturated.
- Pour the rest of your brew water up to 250g on your scale, wait until 1:45 on your timer, and then start pressing.
- Press down the plunger gently with consistent pressure, and stop pressing right before or when you hear a hissing sound. Intended finish is around 2:30-2:40.
