YOUR CART IS EMPTY, BRO. GET SHOPPING.

As mentioned in one of our last blogs, we have a range of inexpensive brewing tools on our website to tickle your tastebuds! Today we’re going to have a look at the Aeropress in a little more detail.

So, what is an Aeropress, I’ve never even heard of it before!?

The Aeropress is actually made by the American company Aerobie, who specialise in making soft sports toys. Their president was often disappointed at the results in a lot of filter brewers on the market, so set out to make his own coffee maker. After a lot of time, research and prototypes the Aeropress was born!

The Aeropress is a unique piece of kit, almost like a giant coffee syringe that creates a vacumn when brewing. This creates pressure which is used to push the water through the coffee, giving you a smooth, less acidic brew than most other brewers.

Anyway, enough of that, let’s skip to the good bit, how to brew an Aeropress. You will need:

An Aeropress, at least one Aeropress filter paper (supplied with your Aeropress), a set of scales, 15g of ground coffee, a kettle and 250g/ml of water.

The method I am going to use in this guide is the ‘inverted method’, which involves turning the Aeropress upside down before brewing, but other methods are available!

 

  1. Pull the top part (the syringe bit) of the Aeropress upwards, so that the rubber stopper is sitting with the bottom part the number 4.
  2. Turn the Aeropress upside down, so it is resting on the top. The filter cap should be pointing upwards.
  3. Unscrew the cap, add a filter paper to it and then rinse with hot water. This will stick the paper to the cap and also get rid of any papery tastes. Put the cap and filter to one side.
  4. Add a little hot water to the Aeropress to preheat everything and get it nice and warm.
  5. Weigh out 15g of coffee and grind to a medium / fine coarseness (compare to slightly coarser than granulated sugar)
  6. Discard the pre heating water from the Aeropress and then add the ground coffee.
  7. Once the kettle has boiled, leave it off of the boil for a minute or two until the temperature reaches around 90◦ then begin to pour 30g of water onto the coffee and start a timer! Ensure you wet all of the ground coffee.
  8. Leave this for 30 seconds, this is known as the bloom, which allows some of the gasses to escape from the coffee. You may wish to stir your brew slightly to ensure all the grounds are wet, but don’t go crazy – we don’t want to agitate the coffee too much.
  9. After 30 seconds is up slowly add the rest of your water, ensuring you pour nice and steadily and cover all of the coffee evenly. You should now have a total of 250g water.
  10. Screw the cap and filter onto the Aeropress, but don’t turn it over yet. If your timer is running you should now wait until you get to the 2 minute mark (or time about 1min 20secs from here if you didn’t set a timer!)
  11. Place a cup on top of the Aeropress, and then carefully flip it all over, make sure you hold both parts of the Aeropress otherwise you could redecorate everywhere….
  12. Slowly plunge down the top half of the Aeropress into a cup or mug. Don’t press too hard, it should take you around 30 seconds to plunge. Stop plunging when you hear a ‘hissing’ sound – this is the air escaping from the bottom.
  13. Your final brewing time should be around 2 mins with a 30 second plunge (2 mins 30 total).

 

You can be as technical as you like when brewing an Aeropress, using a set of scales and a pouring kettle can help in getting the right extraction range (18 – 22% TDS of 1.25-1.5 using 60g/l).

You can always brew for longer or add more coffee or make the grind finer to give your Aeropress brew more of a kick, or shorten the brewing time for something a bit lighter.

Let us know how you get on, any Q’s drop us a tweet @grumpymule

  • malcolm cullen

    I love my Aeropress. It comes everywhere with me.

  • Joe Coutts

    Our plunger seal has shrunk a bit after 6 months, – with a few spectacular coffee everywhere spills. Heating it in boiling water recovers it, but beware the turning action. Until we get a new seal, we are using the non turnover method. Like Malcolm – it goes everywhere – all over the kitchen with us.☕️

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