“How the hell do you use this?” – I hear you mumbling under your breath.
Having received what looks to be a giant syringe, that according to the packaging makes “the best” coffee around from your coffee fanatic of a cousin, you’re probably needing some guidance. Well, we can definitely confirm it makes coffee – and it makes coffee very well. You’ll need to get the idea of cafe quality cappuccinos out of your head, as trying to recreate what a $20,000 espresso machine handmade in Florence can do at home is most certainly out of the equation. Cafe quality filter coffee though is most certainly achievable, and it’s without a doubt the best and most affordable way to experience your local roaster’s coffee offering.
We’d thought we’d give you 3 of our current favourite techniques for producing a filter coffee even Tim Wendelboe would be happy to drink. The beauty of the AeroPress is how versatile it is; the strength of the brew is in your hands, as is the level of brewing steps. Hopefully with the recipes below, the AeroPress will be part of your morning routine – right after snuggles in bed with a loved one.
The above video is secretly really our favourite, from one of the founders of the World AeroPress Championship. It’s pretty much mostly because of Barry White – watch it!
The current World AeroPress Champion’s recipe by Lukas Zahradnik of Slovakia
We like Lukas’ recipe – it’s fast and simple. It uses fairly cool water, making it ready to drink straight away. It makes a full 220g of coffee – enough to share with that loved one, and get you to work on time.
20g coffee / medium filter grind / 220g bottled water at 79c / 1:40 brew time / inverted
Rinse paper filter thoroughly in warm water. Bloom, using 60g of water for 30 sec. Swirl the Aeropress to mix the water and the ground coffee. After the 30 second bloom, quickly pour the remaining water to reach 220g. Once all the water is in the AeroPress, attached the filter and press. The entire process should take 1:40. Serve straight away!
3-time United States Cup Taster Champion’s recipe by Ben Kaminsky of the United States
Ben is the darling of the World AeroPress Championship headquarters and our current in-house MC. He’s an incredibly talented coffee taster and boasts fastidious brew techniques. His AeroPress recipe is a little more involved than the the normal methods, so you’ll need to be pretty co-ordinated with both hands on hand. So, if you’re feeling adventurous and are happy to arrive to work a little late, then give this one a go.
14g coffee / fine filter grind / 109g water off the boil / 1:15 brew time / inverted
Begin by boiling freshly filtered tap water. Invert your aeropress. Apply a paper filter and run it under the tap until its rinsed. Fill your inverted aeropress with boiling water, apply the filter, flip and press the boiling water through the filter to ensure there is absolutely no paper taste and to heat up the system.
Once again, invert your aeropress. The plunger should be about 1cm from the bottom. Grind off your coffee, slightly finer than filter grind (Should be 14g by weight) and put it into your cup or glass. Keep this handy.
Bring your water to a rolling boil. Put your inverted aeropress on a scale and zero out. When the kettle hits a rolling boil, shut it off, open the lid and start your timer. Wait thirty seconds to allow the water to cool a bit.
Add 1dL or ~95g by weight of your water to the aeropress and quickly zero out the scale again. Start your clock and add the 14g of coffee to the water and give the coffee a quick but efficient stir to completely saturate the coffee grounds in the water.
Add the remaining 1dL or ~95g by weight of water to the coffee slurry. The scale total should now read 109g. Wait until the clock reads 50 seconds and then slowly and carefully flip the aeropress back upright. (I would use two hands.)
Begin slowly plunging. This should take about 25 seconds. Plunge until you hear any hissing or air escaping through the coffee puck. Quickly pull the plunger back up and invert your aeropress so it doesnt leak everywhere.
Drink while on the phone to your boss explaining why Ben Kaminsky has made you late for work.
2-time World AeroPress Champion’s recipe by Jeff Verellen of Belgium
Say goodbye to your day with Jeff’s recipe. You’ll need a few extra tools too – a sieve will get rid of the unwanted fines after grinding, a lengthy career in coffee will ensure you know what an unripe coffee bean looks like and a ph meter will ensure your water has has the correct ph level.
17.5g coffee / 7.3 EK43 grind / 270g spa blue, soft 33 dry rest mineral water, ph 6.6 at 82℃ & 76℃ / 2:00 brew time / non-inverted
Inspect your coffee beans; remove unripes, oversized or undersized beans and ears.
Sieving: using sowden softbrew filter, banging and shaking it to get rid if the superfines. You can also lose some of the chaff this way.
30 second soft bloom with 40g water at 82c. Ensure you wet all the grounds nice and even, shake lightly around if not all coffee and water is mixed.
1 minute extremely slow pour with 230g water at 76c. Then, 30 second soft plunge. Plunge into a superchilled container to cool your brew to drinking temperature quickly.
Leave enough slurry in the aeropress, about 50g.
Serve while reading the Financial Times – if you’re smart enough to decipher this recipe, then you’re probably smart enough to have invested in renewable energy.