By Mick Gormley
18g coffee (our current Colombian Paola Trujillo works very well)
Grind size: just a little bit coarser than espresso. On a Baratza Encore this is down at the '0' setting.
Water: 90g / ml at 100C
Brew time: 90s
Filter: Cafe Concetto 'Fine'
Method:
- Turn Aeropress upside down and remove filter basket
- Push the piston up until it's half way up the '3' mark
- Warm the chamber with a little hot water and discard
- Place Aeropress on top of scales and tare
- Add 18g ground coffee and tare
- Start timer on scales or phone / stopwatch
- Add 90g water at 100C
- Stir vigorously until there are no clumps of coffee
- Steep for 90 seconds
- Place metal filter on top of the brew chamber
- Screw on the filter basket
- Remove Aeropress from the scales
- Carefully place a cup upside down over the filter basket, holding it firmly in place and gripping the opposite end with your other hand.
- Flip the Aeropress so the cup is now upright on a flat surface and slowly push the piston down, all the way through the 'hiss' at the end
- Drink
Blinking flip that's good!
There will be some coffee 'fines' in your drink, which to me don't detract in any way, and only really collect as a very fine sediment in the final few millilitres. This might be a bit of a marmite thing, but if they really bother you, you are no longer my friend.
