1. Boil the water (so it is 80 degrees when you pour it over the coffee)
2. Grind the coffee, slightly finer than filter grind (20 grams)
3. Aeropress upside down and soak the filter paper with hot water
4. Put in the coffee and pour the 80 degrees water over it, almost to the top.
5. Stir for 10-12 seconds
6. Heat the cup, and then slowly push the coffee in the cup – stop before you hear the air.
Aeropress up side down
18 grams of coffee ground a little coarser than filter (3,25 in the Brew Bar)
230 grams of 75 degrees celsius water provided in the Brew Bar !
Start the timer
Pour water nice and easy with a Hario twisting the Aeropress
Stir gently for 10 sec make sure to get all the way to the bottom
Clean the paper filter with water
After 1.15 min turn and press – gently for approx 30 sec.
Stop pressing when water surface is broken by the coffee grounds
Stir the coffee up and down with a spoon
Serve the 2 dl. to the judges and enjoy the little left overs yourself
Grind : One bit finer then filter. On Ditting : 4.
Water serving temperature : tough one. We trained at 80, but then competed in the finals at 82°C. Jeff thought the roast was very fresh and needed 85, but I thought that was dangerous. He went for something in the middle.
Volume of coffee : 20 grams. A classic cut for us; a lot for a 20cl drink maybe.
Then the brewing :
Before the actual brew we decided to make a blind press to heat up the plastic of the press, the cup and rinse the paper filter.
We first take the filter and filter holder off and reverse the press. 20 grams is ground in a stainless steel cup (this is non static, except for the lightest of ground!!) and we use a funnel to keep things clean.
As pouring device we went for the Buono Kettle. This allows you to pour slowly and, this way, control the blooming. We often see an uncontrolled blooming while pouring too much water too fast.
We pour the water very slow and keep on rotating the base to make sure all coffee grounds brews well. This takes about 30 seconds.
We screw on the filter and wait 60 seconds. By this time all coffee is well agitated and it’s time to turn things into pressing position.
We go now for a very slow press.
After almost (another) 60 seconds we stop just before or just on the moment of the hissing sound. The last bit of water is very oily and bitter.
Get rid of the Aeropress and serve your cup.
For a clean cup, pick up all the different coffee filters you could find in a store. Bring them to a cupping table, and figure out which one that leaves as little paper taste as possible to the water.
My choice was a norwegian brand called ‘Kieldsberg’. And little oversized to cover the side holes on the filter cap.
I also used a Norwegian water called Imsdal. This is a water low on mineral and soft in the mouthfeel.
1. Bring the Imsdal water to the boil, then let it rest. Doing this makes the calcium levels in the water to decrease a little, for an even softer and juicier mouthfeel. (Don’t know if that really happens, at least somebody told me it did. It’s the result in the cup that matters).
2. Grind 17,5 grams of coffee slightly finer than filter.
3. Invert the aeropress, and preheat it.
4. Put the ground coffee in the aeropress.
5. Pour the Imsdal water slowly over the coffee when it reaches 93C
6. After 20 seconds, rotate the aeropress with one hand while stirring with a spoon with the other hand in the surface of the coffee. Do this for approx 20 seconds.
7. Put the oversized filter on top, and fasten the filter cap.
8. After 50 seconds, turn the aeropress around. And press down into a porcelain cup, fast, 5-7 seconds.
Total brew time. 55-60 seconds. Enjoy.
These are the top 3 Aeropress methods from the 2009 World Aeropress Championships…
Do a ‘blind’ press with boiling water to soak the paper filter.
Pour 20 grams of filter ground coffee in to the main Aeropress chamber.
Pour boiling water to “1” mark on the inner tube and wait for 5 seconds.
Pour water from the inner tube into the main chamber. Circulate water and grounds with a jug underneath, ensuring grounds are wet.
Fill water from boiler up to “3” mark on the inner tube.
30 seconds after pouring the first water in, pour in the contents of the inner tube into the main chamber. Then press firmly until the brewed coffee is extracted into the jug, but stop just before the ‘pppffssstt’ sound.
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.
Add 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.
Start with the the Aeropress upside down.
Thoroughly pre-soak filter.
19,5 – 20g coffee, ground slightly courser than filter grind
2 dl water
Water temperature: 75 degrees Celsius
Stir 4 times
Stop stirring, secure the filter an turn at ca 10 seconds.(Total contact time ca 15 sec.)