The Aeropress looks simple, but the number of recipes you can use with it to make an exceptional cup of coffee are endless. The manufacturer has their own recipe, which works great for a medium-dark roast with a heavier body, but we prefer our recipe for our coffees, highlighting the juicy acidity and drawing out the sweetness. Uniquely, this recipe uses much lower-temperature water.
- 20 grams coffee, finely ground on a good grinder. (On an EK43, we like the 7.3 setting.)
- Enough filtered water to pour at least 220g, in a clean kettle.
- A scale that accurately measures in grams, or smaller.
- An Aeropress.
- A small spoon or paddle to stir with.
- A cup or carafe that can hold at least 7 ounces of hot coffee without spilling.
- Heat your water to 175-degrees.
- Place 20 grams of ground coffee into the press. Set your press and cup onto your scale, and Tare it to zero grams.
- Pour 50g of hot water into the bed of coffee. Get as much of the coffee wet as possible. (This is the “bloom,” when carbon dioxide exits the fresh coffee, and allows water to better extract the tasty solubles like sugars and acids.)
- Let this bloom sit for 20 seconds, stirring it very gently to make sure all the grounds are saturated.
- With purpose, pour another 170 grams of water into the bed of coffee within 25 seconds.
- Flip the press over quickly, and start gently pressing the top down. Press for 45 seconds. The press should end about a half inch above the bed of grounds, right as it starts to “hiss.”