BREW GUIDE Aeropress

Jun 2, 2016

This is what you’re using

Aeropress is a hand-brew method that was created by Alan Adler, who is the same guy that invented the Aerobie Frisbee. He created it because he found that while batch brewing systems made a good cup of coffee in bulk, they did not provide the quality he was looking for in brewing an individual cup of coffee. Further, he found that other hand-brew methods took longer than he wanted them to. Thus, the portable and practical Aeropress was born.

We love Aeropress for the quick, light, and clean cup of coffee it produces. We also love it because our friend Andy Sprenger of Sweet Bloom Roasters makes a mean Aeropress with his fine coffee and we enjoy following in his sage and coffee-savvy footsteps.

The following is the brew method we like most. However, every coffee is different. Don’t be afraid to experiment with different methods, or differentiations on this method, in order to find the best cup of coffee.

This is what you need

  • Mug
  • Scale
  • Timer
  • Aeropress
  • Aeropress filter
  • Gooseneck kettle (full of water just off the boil)
  • Brewing vessel (you can also brew directly into your mug)
  • 15 grams of coffee (freshly ground to the consistency of table salt)

Warm Up | Pre-wet your filter
Pour hot water through your filter and brewing vessel. This accomplishes two things

One\ it warms your brewer and vessel.
Two\ it rinses out any left over paper particles so you’ll have a cup of coffee that tastes clean and not like paper.

Be sure to empty the vessel again when you’re done. Also, pour some hot water in your mug to preheat it.

Act One | The bloom - 40 grams of water
Pour your 15 grams of coffee (freshly ground to the consistency of table salt) into your wet hot filter. Start your timer. Slowly pour 40 grams of water onto your coffee grounds, making sure to get all of the grounds wet. Now, give your slurry a gentle stir. This ensures that every piece of ground coffee is evenly wet and eliminates the chance of air pockets that would cause an uneven extraction.



Intermission | Wait 30 seconds
Now your coffee is getting acquainted with water. As the two get acquainted, any carbon dioxide that is trapped inside of the coffee is getting the heck out of there, causing the slurry to bubble and take on the appearance of breathing. This process takes around 30 seconds as a general rule, but you’ll know it’s done when your slurry is still again.

Act Two | 260 grams of water
Slowly pour an additional 260 grams of water into your slurry. This will give you a total of 300 grams of water.

You’ll want to finish your Aeropress in around 2 minutes. So, once you’ve finished pouring, wait until your timer reaches 1 minute and 30 seconds.

Act Three | The Final Push
Stir the slurry. Then, put the plunger on top of the Aeropress and begin a slow, steady push. You’ll hear a slight fizzling sound once you’re done. At this point, you can unscrew the bottom of your Aeropress and eject the puck into the trash and proceed to clean out your Aeropress and leave it to dry.

And the applause
Congratulate yourself on creating something beautiful and delicious. Pour your coffee into your preheated mug and enjoy.



Vocabulary
Puck | The compact disc of used coffee grounds and water.
Slurry | The mixture of coffee and water
Bloom | Put simply: carbon dioxide being released from your coffee grounds.
Get Nerdy
When your coffee is roasted, part of the roasting process causes co2 molecules to be trapped in the coffee bean. This gas is slowly and naturally released from the bean over time. However, the moment water hits your coffee grounds, a chemical process begins begins that causes whatever co2 is left in the coffee to rise to the surface. This will make your slurry bubble a bit and take on the appearance of breathing. The process of these gases being released is called “the bloom.” Allowing your coffee to cast off these gasses early on in the process ensures a better cup of coffee. Carbon dioxide has a sour taste and repels water, which hampers the brewing process. Eliminating that carbon dioxide eliminates any addition of that taste and allows water and coffee to do their thing without any unwanted hindrance.

Extraction | Put simply: everything that water takes from coffee.
Get nerdy See this brilliant article