Today we’re back with two of our favorite baristas from Kingdom Coffee & Cycles, Isaac and Jason. Last time we learned to brew with a Chemex, and today we’re going to learn how to brew with an AeroPress.
We love the AeroPress as a great compact travel option because of its ease to clean up, and it produces a clean, yet velvety, body of coffee. The main drawback, however, is that you can only brew one cup at a time.
The overall brew time is 2 minutes 21 seconds. Coffee should be ground “fine.” On a scale of 1 to 10, with 1 being the finest and 10 being the most coarse, this grind would be approximately a 3.
-Grinder: We are using a Hario Slim Handmill. This is a burr grinder, which produces much more consistent granules than a blade grinder, which is really better suited for grinding spices. Almost any burr grinder is preferable to a blade grinder. We chose the Hario because of its affordability.
-Scale: We are using the AWS (American Weight Systems) SC-2kg pocket scale. To consistently produce good coffee, it is imperative to measure all of your ingredients. (Too much water, you’ll over extract the coffee; too little water, and you’ll under extract the coffee.) We love this scale because it is affordable, durable, and compact.
-Kettle: We are using a Bonavita 1 Liter Electric Gooseneck Kettle.This kettle is very easy to use. You simply need to fill it, switch it on, and it will kick off automatically when it reaches temperature. You will need your water to be right around 200 degrees for brewing. A simple way to achieve this is to let your water reach a boil, then let it sit for a minute or two.
-AeroPress + filters: There are a plethora of parameters for the AeroPress; we are just showing you one of our favorites.
-Coffee cups: Any mugs will do (we are using notNeutral LINO coffee mugs), but make sure you preheat them by filling them halfway full with brew-temperature water to avoid thermal loss to the coffee.
-Timer (or iPhone): Anything that counts in seconds will work fine. Pro tip: You do not need to stop and restart the timer during extraction; you can let it run continuously using a bit of addition.
Step One: The Preparation. Weigh out your coffee (17g) and start preheating your water. We are using a brew ratio of about 1:15 grams (i.e., 1 gram of coffee to 15.39 grams of water), so you will need 260 grams of water for brewing and allow for 100 grams to rinse and preheat your vessel. You can go ahead and grind your coffee while you’re waiting for your water to reach temperature.
Credits // Authors: Isaac Neale and Jason Strother. Photos and Video: Sarah Rhodes. Music: Jeremy Larson. Photos edited with A Beautiful Mess actions.