Aeropress

1. Use 18 grams to 200g water
2. Grind must be between espresso and filter but a little bit more towards espresso. 3.5/4 setting on most all purpose use grinders.
3. We will be using the ‘inverted method.’
   
4. Place the plunger( with rubber seal) about 2 cm into the chamber so that it connects quite nicely, then turn it so that the chamber opening is facing up
5. Grind the coffee and distribute into the top chamber using the funnel provided.
6. Place on your scale and tare scale so it shows 0g.
7. Take the filter cap and place a filter paper in and run some water through. If you’re using a metal filter, you don’t need to run water through but make sure it is clean.
8. Using 91-96 degree Celsius water and a pouring kettle.Pour 100g water onto coffee and start the timer.
   
9. Stir vigorously- 10 movements(back-forward, left-right), scraping the rubber seal at the bottom, making sure all the grinds are wet.
10. At the 30 second mark pour an additional 100g of water to have a total of 200g water.
    
11. Allow to brew for an additional 30 seconds and
12. Lock the cap holding the filter into the chamber at the top, Carefully turn the aeropress in one swift motion and place directly on a preheated stainless steel frothing jug, or other server of your choice.
13. Plunge straight down with a mild force, until you hear air, then stop.
14. Total extraction time 1:30 - 1:50.

Aeropress

Fresh whole bean coffee

Scale

Grinder

Kettle

Water

Stirring utensil

Paper or metal filter for your Aeropress

A serving vessel