By AeroPress -
George Stanica recipe
Rated 5.0 stars by 4 users
Category
Coffee
Cuisine
Coffee
Servings
1
Prep Time
1 minute
Cook Time
3 minutes
Calories
5
This recipe gives an overall pleasant mouthfeel, highlighting the sweetness and acidity of the coffee. I used medium-roasted coffee from Ethiopia, Colombia, and Costa Rica (anaerobic processing) for trials.
Ingredients
-
18g coffee, ground on Comandante at 25 clicks (approximately 750 microns)
-
240-255g regular filtered water (90-110 PPM), divided, at 93°C (199°F)
Directions
Rinse the two regular AeroPress paper filters and place them in the AeroPress Flow Control Filter Cap. Attach the cap to the AeroPress chamber and set it over your carafe.
Add 18 grams of coffee ground to approximately 750 microns to the AeroPress chamber.
Pour 50 grams of water (93°C) into the AeroPress.
Allow the coffee to bloom for 30 seconds.
Pour additional water to reach a total of 225 grams.
Stir gently using the paddle in a North-South-East-West (NSEW) motion for 10 seconds.
Wait until the total time reaches 1:30 minutes.
Gently insert the plunger and start pressing slowly. The pressing should take about 40 seconds to extract everything.
Dilute with approximately 15-30 grams of room temperature water based on your personal preference.
Let the coffee cool for 2-3 minutes, then enjoy!
Recipe Note
- Remember this method was tailored for this specific coffee and roast, so it's important to adapt based on your palate!
- Always experiment with grind size, temperature, agitation, extraction time, and other parameters to find your preferred taste profile. Good coffee can always surprise you!
