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How to Best Brew Coffee in An AeroPress
April 27, 2017
| By Savannah Phillips |
One of my own personal favorite methods of brewing coffee is an AeroPress. I love it because it’s durable, compact and lightweight, so it travels very well. If you’re looking for a strong, single cup of coffee (maybe you don’t want to waste), then this is your brewing device.
The AeroPress is a submersion brewing method, so the brew time is relatively short and intense due to the grind particle size and high extraction yield. I prefer the use of a medium roast because submersion brewing can tend to over extract coffees easily, so delicate flavors can get covered up and lose their subtle qualities. Let’s just say it’s an intense cup of coffee, so much so that some people will cut the coffee with more hot water. The final result most closely resembles an Americano.
As I mentioned already, medium roast (as well as dark roasts) are the best options for brewing in an AeroPress, coffees that are naturally processed, and many from Central America like our Guatemala San Martin, as well as coffees from South America, such as our new Peruvian Biodynamic, and Bolivia Caranavi.
You want the grind to be pretty fine, between a V60 and espresso. The AeroPress is sold with paper filters, but gold reusable filters are also available for purchase if you’re looking to to be more environmentally friendly by not using paper. However, be aware that gold reusable filters will alter the taste of your coffee a bit by giving it a heavier body, as it allows a little more sediment into the cup.
Place the AeroPress paper filter in the black small round filter holder and rinse with hot water.
Measure out 16.5g of coffee ground medium-fine (slightly coarser than an espresso grind).
Place the AeroPress on the scale, add coffee and zero the weight out.
Add 50g of water to the grounds and stir. After 30 seconds, continue filling the AeroPress to number 4-mark (or 200g water). Fit on and cover with rubber plunger of the AeroPress.
If using a scale, move to ceramic mug. At 1:45 slowly start the plunge. Press with even and slow pressure downward. Total plunge time should be 30 seconds. Once a “hiss” sound emanates from the press, stop plunging.
A Level-Two Certified Barista, native Northwesterner turned So-Cal girl, Savannah is also addicted to yoga, hiking, meditation and long drives up Coast Highway 101. She doesn’t remember ever not loving coffee. Even as a child, when most other kids typically hate the taste, it was something she craved, which looking back, was unquestionably an early prediction of a career devoted to specialty coffee.