How to Brew: Aeropress
The definition of easy and consistent, the Aeropress is an excellent coffee brewer. Something this easy shouldn't taste this delicious! Here is how we brew with an Aeropress at Stitch HQ
Water: 200g & 20-25g bypass
Temperature: 97° C
1. Prepare Aeropress in the inverted method.
We brew with the inverted method. Place the Aeropress upside down with the rubber stopper positioned at mark number 4.
2. Fill your kettle with filtered water and bring it to 97° C.
If your kettle does not have a programmable temperature, bring it to a boil and let it sit for around 45-60 seconds.
3. Place three filters in the filter cap and rinse.
That's right: we use three filters with this method. It helps produce a very clean cup. Place the filters in the lid and rinse them to remove any paper flavour.
4. Preheat Aeropress.
At the same time as rinsing the filters, add water to the Aeropress to pre-heat it. Leave the water a few moments and then discard.
5. Add ground coffee to Aeropress.
If you are grinding your coffee, try to achieve a consistency slightly coarser than sand. Lightly shake Aeropress to level coffee bed.
6. Place on scales and tare.
Self-explanatory really! Place your Aeropress on a set of scales and tare the weight to zero.
7. Start a timer and bloom.
Get your timer going and pour in 45g of water. Immediately swirl for 10 seconds to wet all coffee grounds.
8. Add 155g of water.
At 40 seconds, quickly add 155g of water to the for a total weight of 200g.
9. Wait and agitate!
Wait until 1:40 brew time. At this point, use a spoon to gently stir your brew for 5 seconds. Attach and close the lid.
10. Invert Aeropress onto server and press.
Hold your cup or server on top of the Aeropress and gently flip them, so the Aeropress is on top.
From around 1:45, very slowly and gently press through the coffee. You are looking to finish your press around 2:30-3:00 minutes brew time.
12. Add water bypass.
We now put our cup or server on our scales, tare, and add an additional 20-25g of water. Adding extra water now is called the "bypass method" and helps balance the intensity of our coffee. Give it a good swirl to incorporate.
With your beautiful coffee brewed, it's time to serve it up and enjoy!