Aeropress

Our Standard Recipe:

13g coffee • 200g water • 210ºF

Brewing Method:

A no stir, no bypass, non-inverted, approachable aeropress method. Using a medium-fine grind (4.1 on Fellow Ode).

1. Prepare Aeropress: Place in a paper filter and twist on the cap. Set over a serving vessel or sturdy cup. Add and weigh your ground coffee, gently shaking the brewer to level the coffee bed
2. 0:00 - Pour: Quickly add all 200g water. Making sure to evenly saturate all the grounds. 
3. 0:10 - Insert Plunger & Create Vacuum: Carefully insert plunger just barely, and pull upwards until a vacuum is created in the brewing chamber– this functions to prevent any coffee from draining out of the filter cap during brewing.
4. 1:30 - Swirl: Grabbing the aeropress & serving vessel with both hands, swirl the entire brew 3 times. 
5. 2:00 - Plunge: Firmly holding the base, plunge until you hear a hissing sound and stop. This step should take 30 seconds.

Tips

• Step 3 can be compared to “breaking the crust” in coffee cupping. The crust is the thick layer of wet grounds collecting at the top of an immersion brew. Be sure your swirling is sufficiently mixing this crust into the rest of the extraction.
• No need to preheat your aeropress or pre-rinse the paper filter. We find with the mass of water and relatively small filter surface, both these steps are extraneous.
• Adjust grind size to taste. Depending on the coffee you may need to go finer or coarser. If tasting hollow, thin, and a bit sour- go finer to increase extraction. For bitter, muddled, and a drying taste– correct by adjusting the grind coarser to decrease extraction.
• You will know your grind size is close to the recipe target if plunging in step 4 takes very minimal effort. Typically the weight of your arm is adequate force. If you are straining to push down the plunger, try adjusting the grind size coarser.