By AeroPress -
Jeff Verellen 2014 Recipe
Rated 5.0 stars by 1 users
Category
Coffee
Servings
1
Prep Time
1 minute
Cook Time
2 minutes
Calories
5
The recipe used by 2014 World AeroPress Champion third place winner Jeff Verellen of Belgium.
Ingredients
-
17.5g coffee ground at 8 on a Malkoenig EK43
-
270g Spa Blue mineral water, divided, some at 82°C / 180°F and some at 76°C / 169°F
Directions
Set up the AeroPress coffee maker in the inverted position, using one paper micro-filter.
Pick out all coffee beans that are pale, too big, too small or ear-shaped.
Grind coffee at 8 on a Malkoenig EK43
Tip ground coffee into a Sowden Softbrew filter
Bang and shake the filter to get rid of the super-fines (You can also lose some of the chaff this way)
Add around 40g of water at 82°C, being sure to wet all the grounds evenly
Allow to bloom for 30 seconds – shake lightly there are dry spots
Add 230g of water at 76°C in an extremely slow pour: it should take 60 seconds
Press down gently for 30 seconds
Leave about 50g of slurry in the AeroPress
Recipe Note
** Extra Rimini beach version: plunge in a superchilled container, on ice if possible.
