The device we will explore today is called AeroPress.
It was invented in 2005 by Alan Adler, founder, and director of Aerobie. Inc. Sounds familiar? That is because Alan invented in 1970 the famous Aerobie Flying Ring, or more popularly known as Frisbee.
Initially, AeroPress was created as a device designed to produce an espresso-like coffee, but without having to invest as much money as in an espresso machine. And not to mention the space needed to store it! The goal has been achieved, but more than that, AeroPress has been quickly adopted for all coffee brewing methods, giving it an incredible popularity among coffee enthusiasts. Its durable plastic construction and weighing only 225 grams make it perfect for travel, but also for any coffee shop concept. It is extremely easy to clean, and its small size is ideal for making a cup of coffee in the most spontaneous places. All we need is imagination!
The specialty coffee field has a lot of competitions: World Barista Championship (W.B.C), World Coffee in Good Spirits (WCIGS), World Latte Art Championship (WLAC), World Roasting Championship. Not to mention all the competitions and awards based on green bean!
But in 2008, a new championship appeared – a playful one, which it was never expected to be taken seriously. The first AeroPress World Championship (W.A.C.) took place in Oslo and, despite the big name, had only three competitors.
But – like AeroPress itself – the competition has become a popular and indispensable part of the international coffee championship calendar. In 2018, over 3,157 people from 61 countries competed.
Aeropress | Filter for Aeropress | Grinder | 15g ground coffee | Hot water (91 ° C) | Scale | Timer | Stirrer | Cup | Optional: Coffee server
Heat the water. I recommend a temperature between 80 and 83 ° C for dark roasted coffees and 91-93 ° C for lighter roasted coffees
The coffee must be fresh roasted, 100% Arabica. Arabica coffee beans are the most flavored and pleasant to taste. Coffee should be light roasted. You can order the coffee from BOB Coffee Lab website, by selecting the option roast for filter, which is especially roasted for alternative methods of coffee brewing with an Agtron scale between 80 and 90 +.
Weight 15 grams of coffee. The grinding must be medium like kusher salt (ex: 9 – Ek43s).
To make everything easier I created for you this brew calculator, which will help you calculate the ideal coffee-water ratio.
Remove the filter cap from the bottom chamber (cylinder).
Place the paper filter in the filter cap and thoroughly rinse with hot water to remove any paper taste from the filter.
Take the plunger (top cylinder) and push the rubber end into the smooth end of the chamber (bottom cylinder). Don’t push all the way in, but just about 1cm in as you will need room to fill the chamber with water and coffee
Place the AeroPress on the scale and tare.
Add 15g of freshly ground coffee into the chamber and tare the scale.
Pour 80 ml of hot water over the ground coffee, then stirr with a spoon or bamboo stick 6 times.
As you start pouring the hot water on top of the ground coffee, start the timer.
After 30 seconds pour the remaining 140 ml of hot water, then stirr gently 3 times.
The final weight reading on the scale should be 220 grams.
Attach the filter cap with the paper filter to the chamber.
Let the coffee brew until the timer shows 2 minutes
Turn the Aeropress and place it on a cup or coffee server.
Gently press down on the top of the plunger with one hand and hold the lip of the AeroPress on top of your mug / coffee server with the other.
Keep pushing and stop the moment you hear the hissing sound of the air escaping.
Lift the Aeropress. Stir the coffee well before serving. Enjoy!
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