Among coffee aficionados, the AeroPress is a revelation. A small, $30 plastic device that resembles a plunger makes what many consider to be the best cup of coffee in the world.
What do you need for a perfect coffee extraction?
Water, coffee, aeropress, grinder, digital scale, kettle, paper filter and a spoon.
How to make a great cup of specialty coffee:
Ratio 1:12 (1g of coffee to 12g of water)
STEP ONE
Heat the water to 88° or boil the water and leave it standing for 2/3 minutes.
STEP TWO
Grind 18g of coffee medium to fine.
STEP THREE
Pre-wet the paper filter to get rid of the paper flavour and pre-heat your mug as well.
STEP FOUR
Push the plunger 2 cm into the chamber and place it on the scale.
STEP FIVE
Tare the scale and add the coffee dose into the chamber.
STEP SIX
Start the timer and pour the 220 ml of water or until the number 1.
STEP SEVEN
Stir and let it steep for 30 seconds.
STEP EIGHT
Put the lid on.
STEP NINE
Flip the aeropress and press slowly.
STEP TEN
Add 50 to 100 ml of water depending on the desire strength.
STEP ELEVEN
Gently pour and enjoy!
MORE ABOUT WATER
If there is one thing that who is in the Specialty Coffee industry can agree on, it is that good quality water is essential for brewing great coffee. Do you know that water is the main ingredient in coffee about 98% of your filter coffee?
Water for coffee extraction should: Be odour free and hygienic, please see here below what you should look at when you buy water for coffee.
The absolute crème de la crème of water treatment systems in coffee applications currently has to be reverse osmosis (R.O.). Traditional reverse osmosis systems use an extremely fine membrane to basically strip everything out of the water, leaving you with no hard minerals at all. However some new R.O. systems designed especially for the coffee market feature special blending valves allowing you to blend a variable amount of water that has bypassed the R.O. membrane back into your feed water giving you total control over the exact mineral content.
OUR RECOMMENDATION FOR AEROPRESS INVERTED
People who use the inverted method do so to prevent any premature drip-through of their coffee and to give them complete control over usually longer brew times.
