The AeroPress is a coffee brewing device that uses air pressure to extract an espresso-strength amount of coffee with less acidity than a drip cup. It was invented in 2005 by Aerobie president Alan Adler, who was also made famous for inventing the Aerobie flying ring.
|8 oz||16 g||260 g||2 min|
WHAT YOU’LL NEED
- Kitchen scale that reads grams
- Coffee Grinder, preferably of the burr variety
- Kettle, preferably with a gooseneck
- AeroPress Device
- AeroPress paper filters
- Great Coffee
Put the kettle on to boil. The water should be between 195 and 205 degrees Fahrenheit. You can use a thermometer or wait approximately 30 seconds after boil.
Weigh out your beans according to the chart above, but don’t grind them yet.
Pull the plunger of the AeroPress back as far as it will go without removing it from the brewing chamber. Invert the AeroPress so the filter is cap side up. Remove cap, place a paper filter inside and rinse thoroughly with hot water, being careful not to burn yourself. Preheat your decanter or mug as well.
Place AeroPress on scale and tare weight to zero.
Now it’s time to grind your coffee, it should be medium fine, about the size of table salt. Add it to the AeroPress and give it a little shake to level it. Make sure your weight is correct and tare the scale again.
Set your timer for 2:00 minutes and start. Begin by adding about half your water giving a few gentle stirs to ensure even saturation.
At 30 seconds add the rest of your water. No need for fancy pours, your goal should be well-saturated coffee. Screw the cap on the AeroPress.
At 2 minutes flip the AeroPress over, placing it on top of your serving vessel. Apply even pressure to the plunger, being careful not to force it. You will encounter some resistance here. You’ll know all your coffee has been dispensed when it hisses at you. ☺
Unscrew the cap and pop out the puck by giving the plunger one final push.