A 'no bells and whistles' inverted AeroPress recipe
Back when I started my coffee journey, one of the fist AeroPress recipes I loved, was the one by Tim Wendelboe.
Later on and after a lot of trials and errors, I concluded that longer steeping times produce a cup with a fuller and more balanced taste profile. So, instead of modifying the recipe (and being heavily influenced by my recent a experience with a clever dripper that - with a very simple procedure - gives consistent and amazing results ), I decided to create a new one.
In this recipe, we will use 15gr of coffee and 210gr of water.
The ratio is 15 : 210 ≈ 0.07.
water quality and temperature
We will use boiled water, preferably filtered with a simple domestic water filtration system like Brita Maxtra.
coffee grind size
It’s difficult to communicate grind size. In general I would say that we will use a medium grinding size.
Note: I have a Wilfa Svart and usually I use the third AeroPress setting (just below RO) for this recipe. This is a good starting point. Sometimes, I go coarser (and I use the fourth AeroPress setting, just below A) and this is OK too - it depends on the coffee!
This recipe is a very simple one. It requires an inverted AeroPress setup, that gives a much better control when compared to the standard method.
I have removed steps I believe are not needed and that usually make the (inverted) recipes unnecessary complicated.
put the paper filter on the cap and rinse it with hot water
put 15gr of freshly medium-ground (third AeroPress setting on Wilfa Svart - just below “RO”) coffee into the inverted AeroPress ang gently shake it to level the grounds
start the timer and add 210gr of boiled water - it should take you approx 40sec
at approx 00:40 stir 4-5 times (just like Tim Wendelboe does it) and put the cap on the AeroPress
at 2:00 invert the AeroPress, give it a little swirl (the equivalent of a V60 “Rao spin”) to ensure that there are no grounds stuck to the side and plunger
at 2:30 start pressing very gently until approx. 3:50 - don’t push all the way to the bubbling hiss at the end!
The result of this procedure, is a smooth, tasty and balanced cup of coffee. Enjoy!
Consider the ending time of 3:50 to be the minimum. Sometimes, depending on coffee type and grind size, pressing is more difficult. So, don’t try to finish at 3:50. Instead, continue pressing gently, even if it takes 10-15 sec more.
For a cleaner cup of coffee, it is suggested to use two filters, or even better one filter by Aesir.
Recently, I found this white paper and I was happy when I realized that many of the steps/suggestions given here, are confirmed by the results of the extensive tests by Nasko Panov.
This recipe assumes the use of light roasted coffee. If your coffee is medium/dark please consider using water of a lower temperature (90-98 °C).
If you want to have an offline version of this recipe, you can download my coffee recipes notebook.
#aeropress #coffee #recipe