Aeropress

The AeroPress coffee maker is a new kind of coffee press that brews coffee under ideal conditions: proper temperature, total immersion, and rapid filtering. This results in amazingly delicious coffee with a wide range of beautiful flavors but without bitterness and with very low acidity. Since its introduction the AeroPress has become a much beloved brewer for serious coffee lovers and coffee professionals around the world.

Equipment:Coffee, Aeropress and Aeropress filters, scale, timer, stirrer, mug or glass.

Step 1

Dose

Weigh 36g of coffee and grind fine, slightly finer than table salt.

Step 2

Filter

Place paper filter in the filter cap; rinse.

Step 3

Brew-Part 1

Set up Aeropress in inverted position on the scale. Using funnel (if needed), add grounds. Add 130g of fresh hot water, just off the boil (205 degrees).

Step 4

Brew-Part 2

Start timer and stir for 30 seconds.
Secure filter cap in place. Let sit for additional minute.

Step 5

Plunge

at 1:30, carefully flip Aeropress to sit on top of mug or glass. Using steady pressure, plunge; plunging should last for about 20 seconds.

Step 6

Dilute

Dilute with 210g of hot water, and enjoy!

POUR OVER

For this tutorial, we are using a Beehouse Dripper. It is what we use in our cafes. There are plenty of other brands of drippers, so you will need to adjust the grind and dose based on your particular brewer.

Equipment: Coffee, grinder (or ground coffee), Beehouse, filter, scale, timer, gooseneck kettle
(you can use anything to pour, this special kettle just makes it easier), stirrer or spoon, decanter or mug.

Step 1

Dose

Weigh 26g of coffee and grind on the medium fine, about the coarseness of table salt.

Step 2

Filter

Fold scalloped edges of filter in opposite directions and seat in the Beehouse. Place Beehouse on mug or decanter. Rinse with hot water to wash away the filter’s papery taste and preheat brewer and vessel.

Step 3

Bloom

Add ground coffee and level; tare scale, and put the beehouse and decanter (or mug) on the scale. Using fresh hot water, just off the boil (205 degrees), pour 60-70g water onto the grounds. Start a timer as your start your pour. This stage is called the bloom” and it allows the carbon dioxide and other trapped gasses to escape from the beans. You will see the gasses bubble up in the grinds and form a bloom.

Step 4

Brew

Using a spiralling pattern from inside to out, and a steady stream of water, pour to 390g. Keep the spout of your kettle at a consistent height from the brewing coffee. You may need to pause your pouring to add all the water. Total brew time should be between 2:30 and 3 minutes.

Step 5

Enjoy

Thank the coffee gods and enjoy!