Coffee-to-Water Ratio: 1:2.5 - For this recipe, use ~20g of fine ground espresso beans to ~50g of boiling water.
Once the water hits the coffee beans, you're going to want to set a timer for one minute. Once you hit 50g of water added, you're going to want to stir everything well for 20-30 seconds. Relax and don't freak out about being timed. Take it easy and trust that you'll have enough time in the process. I tend to end up with 10-20 seconds left before I need to press.
- Aeropress
- Funnel not needed
- Burr Grinder
- Gooseneck Kettle
- Scale
- Durable Coffee Mug
- Espresso or Dark Roast Whole Coffee Beans
- Milk Frother
- Raw Sugar
- Whole Milk
- Set your burr grinder to its Fine setting:
- The standard coffee scoop will hold 10g of ground coffee. I've found that with my scoop, 3 generous scoops full of beans will yield the 20g of ground coffee needed for this recipe:
- The resulting coffee grounds should look just a little gritter than cocoa powder:
- Add a filter to the base of the aeropress. Place the coffee mug on the scale, place the aeropress atopt he coffee mug, and tare the scale:
- Add the coffee grinds to the aeropress, rotating the aeropress in quick motions to allow the grinds to level out. It should be right around 20g:
As long as you aren't too far out of tolerance of the target ratio, it turns out fine. E.g. - in this recipe, I ended up with 20.3g of coffee and 50.7g of water. This is still generally equivalent to the 1:2.5 ratio targeted.
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At this point, you'll want to make sure that your area is setup so that everything will be where you need it when you need it. Have your stir nearby and a napkin / paper towel to rest it on when you're done stirring. Have your timer ready for when the water hits the coffee to start the brewing process. My scale happens to have a timer built into it, which has been really handy.
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Fill a small amount of water into the gooseneck kettle. I just go with half of the first bump at the bottom of my coffee gator kettle:
- Bring the water to boiling (~212° F):
- Add ~50g of water to the aeropress, starting the timer as soon as water hits the coffee. I've noticed that the water tends to rest just atop the circle marker for 1 serving:
- Remove the mug from the scale and begin stirring well for 20 seconds:
- Allow the coffee to rest the remaining minute, then place the plunger into the top of the aeropress. Use your left hand to stabilize the mug and aeropress: I use my thumb and index finger around the upper lip of the aeropress, and the rest of my fingers to stabilize the mug. With firm consistent pressure, press the plunger down to the grinds and remove the aeropress from the mug:
- I have a 1/8th cup scoop that tends to measure out just the right amount of sugar for the sweetness that I like. I don't tend to fill it all the way, I leave a small lip:
- Add the sugar and milk to the milk frother towards the max frothing line, then turn on the frother until complete:
- Pour half into your aeropress shot and enjoy! Add the remaining milk as needed.
