While I am waiting for my stainless steel aeropress filter, in order to finally perform “Use Aeropress as a Pour Over” recipe, I decided to experiment with the recipes, and break some rules today.
First, I am going to use water that is 220 ppm, instead of 80-100 that I usually use. Why? To see what I can do.
Second, as you know, there are many factors that participate in the extraction, and you can modulate the flavour by changing them – and today I will be focusing on stirring and swirling. On mixing. I will maintain all the other procedures pretty standard. Why? To see how it will change the flavour.
And third – I will be using frozen coffee beans. Which is something normal for me, I write about freezing the beans here – but yet it could be seen as something unconventional.
What to expect – changes in body and acidity, something very similar to filter coffee. I used an anaerobic Rwanda, and this brewing method added some clarity and transparency to the cup, it became less overwhelming and more crisp. I advice this recipe for naturals and and experimental processing – with classical washed it doesnt work so well, as well as with not properly developed roasts.
Wanna experiment with me? Check out the recipe below, and leave me feedback if you try it!
- 15 grams of coffee ( Rwanda Intango, anaerobic fermentation roasted by Kawa Coffee)
- 225 grams of water (and some more for cleaning the filter and preheating the device) (I used tap water at 220ppm)
- water at 100ºC or right off the boil (with no fear to “burn” anything, we need the heat here!)
- grind size – 9A at Barata Sette, filter burrs (medium-fine)
- standard position, paper filter
- preheat the device, and clean the paper filter, put the aeropress on the scales on top of your brewing vessel
- 0:00 – 0:05 – 55 grams of coffee in! give your aeropress a shake
- 0:05 – 0:15 – swirl aggressively
- 0:25 – 0:35 – add the rest of the water – till 225
- 0:35 – 1:15 – stir, stir and keep stirring
- 1:15 – insert the plunger, and pull it up to create some sort of vacuum and keep the liquid from dripping
- 1:45 – start pressing gently
- 2:15 – finish pressing
This recipe works well if the coffee is easily extracted, and you want to highlight the acidity and enzymatic components. Let it cool slightly before drinking – otherwise it will seem too “watery”.