What you’ll need:
- An Aeropress
- Aeropress ﬁlters
- A scale and a timer
- A burr grinder
- Clean, hot water (195-200°F)
- 18 grams of coﬀee ground on ﬁne
- Gooseneck kettle
- Heat the water and wet your Aeropress ﬁlter (do this by placing a ﬁlter in the black perforated holder to wet). Set this aside.
- Grind the coﬀee.
- Pull the plunger out to the very edge of the Aeropress (just beyond the “4”). Place the Aeropress on the scale upside down in what is called the “inverted” position.
- Add the ground coﬀee to the Aeropress and tare the scale.
- Hit the coﬀee with about 40 grams of water (and start your timer) to wet all the grounds and cause the coﬀee to bloom. (When the coﬀee is freshly ground, you’ll see quite a dramatic bloom as all of the grounds become oxygenated and the gases in the coﬀee are released) Bloom for 30 seconds.
- Using the black Aeropress paddle, stir the coﬀee for 10 seconds.
- Fill the Aeropress with hot water until you reach 250 grams and screw on the ﬁlter.
- At one minute and thirty seconds, ﬂip the brewer onto your cup and slowly press down the plunger for about 25 seconds. Stop pressing when you hear a hissing sound.
- Toss the coﬀee into your compost and enjoy a rich, delicious cup of coﬀee.