The Aeropress was invented in 2005 by Aerobie (renowned for manufacturing Frisbees) and has quickly gained a well deserved reputation for making consistently great tasting coffee with minimum fuss and clean up. The Aeropress uses a combination of optimum water temperature and air pressure for extraction. The below is a brew guide and by that we mean it is a guide only and should be seen as a starting point on your journey to brewing perfection remember every coffee variety, region and crop is different and in addition every coffee roaster has their own interpretation of how these beans should be roasted.
Keep this in mind and play with your grind coarseness and brew ratio to achieve different flavours with the one coffee until you find what is right for you……
STEP 1: GETTING STARTED
What You Need:
- Aeropress Filter or Able Brewing Disc
- Filter Coffee
- Buono Kettle
- Brew Scales with Timer
- Coffee Grinder
- Stirring Paddle
STEP 2: GRIND THE COFFEE
The ideal grind for an Aeropress is a medium grind preferably with a burr grinder. Grinding with a burr grinder this will enabled you to achieve a more even extraction which will result in a fuller body and highlight the individual characteristics of the coffee. Burr grinders as opposed to blade grinders grind in a way to create uniformity in particle size allowing for more consistent results from cup to cup.
STEP 3: ASSEMBLE THE AEROPRESS2
place the plunger inside the brewing tube aligning the black rubber with the number 4 circle. (note: the numbers should be upside down)
STEP 4: PREPARE THE FILTER
Place 1 Aeropress filter inside the black perforated filter cap and run hot water through the filter to rinse out any tainted paper flavours from the filter and to pre heat the Aeropress. Carefully pour out the water.
STEP 5: ADD YOUR COFFEE
We recommend 17 grams of fresh ground FILTER coffee per brew. Finding a coffee that has been specifically roasted for filter preparations will greatly enhance your experience and you will notice it is significantly lighter than your average espresso roast.
STEP 6: INITIAL POUR
Ideally use an electric kettle to bring your water to 97 degrees and pour it into a Bueno kettle for controlled pouring. If you are using brew scales prepare to start your timer and tare off the weight of the brewer with filter and coffee. Pour just enough water to saturate the grinds moving the water stream around as you pour to ensure even saturation. Bring the level up to about the top of circle 3. This should be around 50ml or grams.
STEP 7: STIR
Use the paddle to quickly stir the grounds through the water to ensure there are no dry bubbles.
STEP 8: FINAL POUR
As quickly as possible once you are done stirring pour enough water to bring the total level to just above the 2 circle. This should be another 50ml or grams of water giving you a total volume of 100ml or 100 grams.
STEP 9: ATTACH FILTER MEDIUM
Place the rinsed filter or Able brewing disc on top of the Aeropress and screw it on tight and wait about 20 seconds.
STEP 10: PLUNGE TIME
Quickly and carefully flip the brewer onto the top of your mug and begin to plunge. Use gentle even pressure and allow 15-25 seconds to finish stopping once you hear the first hiss of air.
STEP 11: MIX AND ENJOY
Carefully flip the brewer upright and dilute your coffee 50/50 or to taste with hot water. Remove the filter and clean your Aeropress using hot water avoiding harsh soap that may leave residual flavours.