The AeroPress was invented by Aerobie president Alan Adler in 2005. Coffee is steeped in water for a few seconds and then forced through a filter by pressing the plunger through the tube. The press has a shorter brewing time, which leads to less acidic coffee and uses air pressure to extract flavour.
What you’ll Need
Freshly roasted coffee
Mug or jug
Burr grinder (freshly ground is best)
Kettle (temperature variable gooseneck works best)
Prepare the brewer
Pop a filter paper in the cap and lock in. Place on top of your mug. Boil the kettle and pour a little boiling water in the Aeropress. This will rinse the paper and warm the mug.
Add the coffee
Measure and grind your beans. Start with 17g coffee or a rounded Aeropress scoop, you can adjust up or down a little to get the strength you enjoy best. Grind on a medium fine setting, so the coffee is about as fine as table salt. Insert the plunger a little, remove the cap with the filter paper and turn the Aeropress upside down (inverted method). Using the funnel add your ground coffee.
Add the water
The ideal brewing temperature for coffee is between 91-96°C. Aim lower with this brewer, close to 91°C or around 3 minutes off the boil. This will achieve more sweetness. Place the brewer on the scales and tare. Start timing. Half fill the chamber with hot water carefully soaking all the coffee grounds. Stir the ‘slurry’ for 10 seconds. Continue to fill the chamber to ¾ full or 220g of water. Replace the cap, total brew time 1½ minutes.
Flip, plunge and enjoy.
Empty your mug of the warm water, hold on top of the Aeropress and with a good grip around the plunger and brewing chamber flip the Aeropress over. Slowly plunge until you start to hear a faint hissing sound. This should take a further 20 – 30 seconds. Remove, empty the ‘puck’ to the compost and rinse out the Aeropress.