My Aeropress Recipe

I don’t have to tell you that last weekend was the Aeropress World Championship. I couldn’t make it to Australia, this year, but when it comes to the Americas, you can bet your sweet double mocha ass I’ll be there (NOTE:  I didn’t go in the U.S. either).

Like most people (yes, “most” meaning the majority of humans on the planet), I love seeing and reading about the winning recipes (or techniques). Though the original recipe, and the whole point of the Aeropress, was a quick technique invented to make a smooth cuppa coffee that spent the least amount of time steeping and avoiding acidity or harshness …well, the Aeropress community was never happy leaving well enough alone.

Here’s how the inventor wanted Aeropress enthusiasts to make a cuppa coffee.

Quick. Simple. Perfect. But not for Aeropress freaks.

I’ll admit… even I’ve succumbed to overthinking the Aeropress and the 1-minute perfect-cuppa-coffee method. I know full well my taste buds aren’t so sophisticated that I can notice much difference, but I do have my own recipe. It involves very little “stirring” (unlike these three champion-worthy recipes), but it’s my own and is all about peace, non-violence, and a less harsh treatment of the grounds.

Position: Upright
Dose: 16g⁠
Grind: fine (almost espresso)
Water: 185 degrees⁠
Filter: 1x Classic Paper⁠, rinsed
Coffee: Tanzanian Peaberry, roasted by Chazzano Coffee Roasters in Berkley, Michigan. Vienna Roast. Tasting notes: Cherry cordial, earthy, robust.

My Own Invented Method:

1. 0:00 – 16g of coffee in chamber⁠; chamber placed atop a mug
2. 0:05 – pour just enough water to cover all grounds and start a bloom
3. 0:10 – swirl the chamber about 3 times so all grounds get wet⁠
4. 0:15 – insert plunger at 45 degree angle, then straighten upright and pull it upward slightly to create a vacuum and stop additional water from percolating
5. 1:00 – remove plunger and pour water in the chamber to the “2” (right about 150ml)
6. 1:10 – swirl the chamber about 5 to 6 times to ensure all grounds are wet
7. 1:15 – re insert plunger at 45 degree angle, then straighten upright to stop additional water from percolating
8. 2:00 – remove plunger and use plastic stir and stir very gentley in a circle for 5 times max
9. 2:15 – insert plunger and press slow enough to recite the Hail Mary and stop plunging the instant you hear the classic air-only hiss (this means all the water is pressed out)⁠
10. 2:30 – pour hot water into your mug …the same amount of water it took to get to the “2” (it’s 150ml for you precise measuring people)
11. 2:40 – say “Amen”, thank God for coffee, and enjoy your cup.

Some people like more coffee grounds. Some people like less water. Some people like to violently and aggressively stir …but not me. I like the gentle swirl. I like the smoother texture with 6g of grounds. I like a small cuppa coffee and will make 3 of them instead of 2 big cups.

I’m collecting methods and Aeropress recipes. Here‘s another good one from The Coffee Chronicler:

Recipe from The Coffee Chronicler

• 14 g coffee to 200 g of water
• 96°C/204°F
• Upright position
• Medium-fine grind

Directions

1. Pour in all the water. Then stir 3 times with a spon.
2. Insert the plunger and pull back slightly to create a vacuum, so coffee won’t drip prematurely
3. After 1 minute remove the plunger and stir 3 times again. Insert plunger and press it down all the way. Yes, pressing through the hiss is okay with this recipe.

… many (well, a few) to come.