Our Director of Coffee Nick breaks down his favorite Aeropress recipe for this stellar coffee.
By Nick Brehany
This brew method was created to ensure fast, even extraction. The water temperature is lower than I would typically recommend for pourover, but I have found this temperature well suited for bringing forth acidity and brightness into Aeropress brews. The agitation that takes place prior to pressing ensures all the coffee grounds are fully saturated, as well as aiding in full flavor extraction. Total brew time is short, but should taste fully extracted. If you find this brew to be weak, grind finer until ideal strength is reached.
Bright and Even Aeropress Brew:
Coffee: 17 grams of Guatemala Q'ejnhah
Grind: Finer than pourver, a bit finer than table salt size
Water Temperature: 200f
Brew Style: Standard Bottom-Filter Method
1. First assemble the Aeropress and rinse the brewer and paper filter, removing any remaining water. Ensure the paper filter is properly positioned in the brew cap otherwise coffee will spill out the sides!
2. Grind 17 grams of Guatemala Q’ejnhah on a finer grind. This grind should be finer than standard pourover, but nowhere near espresso fineness.
3. Place the ground coffee into the Aeropress brewer. We are utilizing the standard brewing method for the Aeropress, meaning the filter and brew cap should be facing downward into the carafe.
4. Begin timer, and slowly pour water into the Aeropress, reaching 270 grams of water total. You should be finished pouring around 0:30-45.
5. Once you reach 270 grams water, use a spoon or stir stick to gently stir the slurry until you reach 1:15.
6. Once the timer has reached 1:15, remove the Aeropress from the scale, and place the plunger into the Aeropress.
7. Begin pressing downward using a moderate amount of weight. Continue pressing until all of the coffee has entered the carafe. Total brew time should be between 1:45-2 minutes.
Cheers!