WHAT YOU NEED
- Fresh Coffee Beans
- Measuring Scales
- Aeropress Filter
- Timer (built in to the Hario Scales if you have them)
- Aeropress Stirrer or Hario Bamboo Stirrer
- Coffee Mug
COFFEE TO WATER RATIO
A good start point with coffee to water ratio is around 60g of coffee to 1000ml of water. Remember 1ml water = 1g
- 18g Coffee, 220ml water
NOTE – Be careful with the inversion method, remember you have near boiling water in an upside down brewer.
Weigh your selected coffee and grind to a medium/fine setting. If you think very fine at the bottom of the range is like cinnamon and the top end is like raw sugar you want to be somewhere just below the middle. This is where adjustments can be made if the brew is too quick, I will come to that later on.
Get your kettle on to boil with enough water for the brew, to rinse your filter and maybe preheat your mug. Many people will quote temperatures of 94 – 96 degrees Celsius, I don’t worry about this too much as by the time your kettle has turned off, you have rinsed a filter and actually got to start your brew your water will have cooled enough.
Place one of the filters into the filter cap, and place on top of a mug. Rinse the filter, I also leave this water in the mug while brewing to preheat the mug; although don’t forget to pour away.
Place the plunger into the cylinder so the rubber part is within the cylinder and place onto your scales in the inverted position. Pour your coffee into the cylinder your aeropress comes with a funnel to help. Tare your scales to zero and then pour in 50g of water, fresh coffee will bloom as it outgasses. Now, what I do next is take my stirrer and give the coffee and water a stir, I want all my coffee to get the same treatment.
After 30 seconds, pour in the rest of the water until you get to 220g on the scales, and give the grounds a quick stir. Wait a minute and then place the filter cap on the cylinder and quickly tip the aeropress so it the correct way up and place on to your mug. The other advantage of rinsing your filter was that it now sticks your filter cap allowing you to turn it upside down 🙂
Push the plunger until all the coffee is in your mug which should take around 30 seconds. As I mentioned above this is where you can adjust the grind, if the water passes through too quickly then grind finer and if taking too long grind more coarse.
The great thing about coffee brewing is that you can experiment and adjust things to your liking, while you are experimenting you can makes notes until you achieve your perfect settings.