W.A.C. AeroPress Recipes

Coffee:34.9g
Grind:8/10 (1=very fine, 10=very coarse)
Water:160g @ 85°C, 40g at room temperature
Brewer:Inverted
Filter:Paper
Total brew time:1:30

Directions:
1. Set your water temperature at 85 degrees Celsius.
2. Prepare your filter paper (by rinsing with hot water) and grind your coffee.
3. Pour 100g of water for 30 sec.Stir vigorously but carefully with wooden pair of chopsticks for 30 sec.
4. Put the filter cap on, flip the AeroPress and press into a glass server for 30 sec.
5. Do not preheat your serving vessel.
6. Top up your brew with 60g of 85 degrees Celsius water and 40g of room temperature water.

Coffee:31g
Grind:10/10 (1=very fine, 10=very coarse)
Water:220g @ 80°C
Brewer:Inverted
Filter:Kalita 95mm paper filter rinsed with cold water
Total brew time:1:15

Directions:
1. Add 30g of coffee into chamber.
2. Add 100g of water in 15 sec. Stir for 15 sec.
3. Add 70g of water.
4. Add 1g of very finely ground coffee (like espresso).
5. Attach filter cap, flip the AeroPress and press for 45 sec.
6. Top up brew with 50g of water.
7. Enjoy.

Coffee:15g
Grind:8/10 (1=very fine, 10=very coarse)
Water:230g @ 80°C
Brewer:Upright
Filter:Paper (use two) rinsed with hot water
Total brew time:1:05 until stir

Directions:

1. Start your timer. Add coffee and 50g of water into chamber and let it bloom.
2. Stir and then wait for 30 sec. Add 180g of water into chamber.
3. Wait until timer is at 1 min 5 sec, then stir.
4. Replace plunger on top of the chamber and start pressing.
5. Press until the coffee grounds in the chamber are just visible above the water line and stop.

Coffee: 17g
Water: Soft water (SPA) with high PH @ 83°C - 84°C

Directions:
1. Bloom 40 sec with 50ml water
2. Add 220g water (total 270) at 79°C
3. Press slowly for 30 seconds
4. Leave approx. 50g in the brewer (both water and coffee)

Coffee: 17g
Grind: Coarse
Water: 240ml water from Voss @ 98°C
Total brew time: 2:00

Directions:

1. 3 stirs
2. 25 sec pressing time

Coffee:12g
Grind:Quite coarse
Water:200g @ 90°C
Brewer:Inverted

Directions:

1. Add 50g water, stir 5 times vigorously
2. Add 150g water
3. Place cap (pre-wet filter)
4. Squeeze out air while inverted
5. Turn
6. Press at 2min
7. Bodyweight press, as slowly as possible

Coffee:18.3g
Grind:Coarse
Water:250 @ 85°C
Brewer:Upright
Filter:Paper, rinsed

Directions:

1. Wet the filter thoroughly
2. Put it in the AeroPress filter cap 18.3 grams of coffee, grind coarsely
3. Use the normal (non-inverted) method
4. 85°C, 250 grams water
5. About 40 grams of blooming water (+/- 30 sec)
6. Then poor the rest of the water and press, not pressing all the way
7. Then serve. Simple!

Coffee:17g (light roasted fresh crop washed Sidamo from Heart Roasters)
Grind:Fine, on a Mahlkönig Tanzania grinder
Water:From Maridalsvannet (brought in glass bottles from my flat in Oslo, Norway)
Brewer:Inverted
Filter:Paper, rinsed with hot water

Directions:

1. Preheat AeroPress for 10 sec
2. 96°C pour temp (gives about 90°C actual brew temp)
3. 260 grams of water
4. No stirring
5. 50 sec steep time
6. 20 sec press time – slow enough to get a clean brew but also some fines (yuck) and oils (yum)
7. Stop pressing before air comes out
8. Wait for the fines to sink and temp to cool, then pour but hold back the last part with the fines (taste sample for yourself!)
9. The cup: a clean brew with floral notes and taste of sweet lemons.

Recipe not available.

Coffee:17g
Grind:Coarse
Water:270g @ 80°C
Brewer:Upright
Filter:Paper, rinsed with hot water

Directions:

1. Put the paper filter in the filter holder, wet it with hot water, let it expand and refit it.
2. Screw it very tightly into a clean preferably pre-heated AeroPress.
3. Measure out 17 grams of coffee (well, specifically this Kenya…) and grind coarsely, bit coarser than paper filter at the very last moment.
4. Put the AeroPress non-inverted on the recipient.
5. Measure 270 grams of soft mineral water or filtered water and bring it to 80°C.
6. Splash a bit of the water on the filter and directly after throw in the freshly ground coffee, as to allow the bottom to wet and expand a bit.
7. Directly after, wet the coffee by dripping or pouring very slowly all the grounds, about 40 grams
8. After the coffee has absorbed the water, after about 30 seconds, start very slowly pouring the rest of the water, try to re-wet the coffee fully again, see that the grounds do not separate from the water, this can be done using a good kettle with small nozzle.
9. Let the AeroPress steep and drip for about 1/4th through or 1 minute.
10. Help about 2/4th of the rest of the water through, with the provided piston, very gently.
11. Remove the press and the what’s left, about 50 grams of water from the recipient and throw away.

Coffee:20g
Grind:Finer than drip (4.5 on a Ditting grinder)
Brewer:Upright

Directions:

1. One plunger of water (poured aggressively)
2. Steep for 30 sec
3. Stir
4. Press at 40 sec

Recipe not available.

Coffee:20g
Grind:Slightly finer than filter grind
Water:80°C
Brewer:Inverted
Filter:Paper, rinsed with hot water

Directions:

1. Boil the water (so it is 80°C when you pour it over the coffee)
2. Grind the coffee, slightly finer than filter grind (20 grams)
3. AeroPress inverted and soak the filter paper with hot water
4. Put in the coffee and pour the 80°C water over it, almost to the top
5. Stir for 10-12 seconds
6. Heat the cup, and then slowly push the coffee in the cup – stop before you hear the air
6. Serve

Coffee:18g
Grind:A little coarser than filter (3.25 in the Brew Bar)
Water:230g @ 75°C (provided in the Brew Bar)
Brewer:Inverted
Filter:Paper, rinsed

Directions:

1. 18 grams of coffee ground a little coarser than filter (3.25 in the Brew Bar)
2. 230 grams of 75°C water provided in the Brew Bar!
3. Start the timer
4. Pour water nice and easy with a Hario twisting the AeroPress
5. Stir gently for 10 sec, make sure to get all the way to the bottom
6. Clean the paper filter with water
7. After 1.15 min turn and press – gently for approx 30 sec
8. Stop pressing when water surface is broken by the coffee grounds
9. Stir the coffee up and down with a spoon
10. Serve the 2 dl (200 ml) to the judges and enjoy the little leftovers yourself

Coffee:20g
Grind:One bit finer then filter (4 on Ditting)
Water:82°C
Filter:Paper, rinsed with hot water

Directions:

1. Water serving temperature: tough one. We trained at 80°C, but then competed in the finals at 82°C. Jeff thought the roast was very fresh and needed 85°C, but I thought that was dangerous. He went for something in the middle.
2. Volume of coffee: 20 grams. A classic cut for us; a lot for a 20cl (200ml) drink maybe.
3. Then the brewing: Before the actual brew we decided to make a blind press to heat up the plastic of the press, the cup and rinse the paper filter.
4. We first take the filter and filter holder off and reverse the press. 20 grams is ground in a stainless steel cup (this is non static, except for the lightest of grounds!!) and we use a funnel to keep things clean.
5. As pouring device we went for the Buono kettle. This allows you to pour slowly and, this way, control the blooming. We often see an uncontrolled blooming while pouring too much water too fast.
6. We pour the water very slow and keep on rotating the base to make sure all coffee grounds brews well. This takes about 30 seconds.
7. We screw on the filter and wait 60 seconds. By this time all coffee is well agitated and it’s time to invert the AeroPress for pressing.
8. We go now for a very slow press.
9. After almost (another) 60 seconds we stop just before or just on the moment of the hissing sound. The last bit of water is very oily and bitter.

Coffee: 19.5–20g
Grind: Slightly coarser than filter grind
Water: 200ml @ 75°C
Brewer: Inverted
Filter: Paper, soaked

Directions:

1. Stir 4 times
2. Stop stirring, secure the filter and turn at around 10 seconds (total contact time around 15 sec.)
3. Press and serve

Coffee:14g
Grind:Slightly finer than filter grind
Brewer:Inverted
Filter:Paper, rinsed

Directions:

1. Begin by boiling freshly filtered tap water.
2. Invert your AeroPress. Apply a paper filter and run it under the tap until it’s rinsed.
3. Fill your inverted AeroPress with boiling water, apply the filter, flip and press the boiling water through the filter to ensure there is absolutely no paper taste and to heat up the system.
4. Once again, invert your AeroPress. The plunger should be about 1cm from the bottom. Grind off your coffee, slightly finer than filter grind (should be 14g by weight) and put it into your cup or glass. Keep this handy.
5. Bring your water to a rolling boil.
6. Put your inverted AeroPress on a scale and zero out.
7. When the kettle hits a rolling boil, shut it off, open the lid and start your timer.
8. Wait thirty seconds to allow the water to cool a bit.
9. Add 1 dL (100 ml) or ~95g by weight of your water to the AeroPress and quickly zero out the scale again.
10. Start your clock and add the 14g of coffee to the water and give the coffee a quick but efficient stir to completely saturate the coffee grounds in the water.
11. Add the remaining 1dL (100 ml) or ~95g by weight of water to the coffee slurry. The scale total should now read 109g.
12. Wait until the clock reads 50 seconds and then slowly and carefully flip the AeroPress back upright. (I would use two hands.)
13. Begin slowly plunging. This should take about 25 seconds. Plunge until you hear any hissing or air escaping through the coffee puck. Quickly pull the plunger back up and invert your AeroPress so it doesn’t leak everywhere.
14. Serve.

Coffee:20g
Grind:Filter ground
Filter:Paper, soaked

Directions:

1. Do a ‘blind’ press with boiling water to soak the paper filter.
2. Pour 20 grams of filter ground coffee into the main AeroPress chamber.
3. Pour boiling water to “1” mark on the plunger and wait for 5 seconds.
4. Pour water from the plunger into the main chamber. Circulate water and grounds with a jug underneath, ensuring grounds are wet.
5. Fill water from boiler up to “3” mark on the plunger.
6. 30 seconds after pouring the first water in, pour in the contents of the plunger into the main chamber. Then press firmly until the brewed coffee is extracted into the jug, but stop just before the ‘pppffssstt’ sound.
7. Serve.

Recipe not available.