We really like how much body the coffee has when brewed with the Aeropress. It has a lovely silkiness to it and a richer, heavier mouthfeel than when brewing with a Chemex or a V60. Not better, but different.
We’re big fans of the inverted method. It stops the coffee dripping through the filter before it’s brewed and gives a more evenly extracted and balanced cup. We don’t stop when we hear the hiss towards the end of the plunge. We like to plunge to the very end to get a little more body in the cup.
WHAT YOU NEED
- Aeropress filter paper
- 16g freshly ground coffee (medium-fine grind)
- Digital scale
Assemble your Aeropress with the cap off and turn upside down (inverted position).
Pre-heat the chamber with hot water and discard.
Place the filter inside the cap and rinse with hot water. Rinsing the filter helps seal it inside the cap and also gets rid of any papery taste.
Place the Aeropress on the scale and add 16g of freshly ground coffee. Start the timer and pour in 250g of water.
Stir gently to ensure all the grounds are wet. Be careful not to create a whirlpool effect.
Fix the cap (with filter) securely to the top of the chamber.
After 1 minute and 30 seconds, carefully flip the Aeropress and put it on top of your mug.
Press the plunger down slowly and steadily and keep plunging until the end. This should take about 30 seconds. You can also stop plunging when you hear the hissing sound but we like to keep going to bring a little more body into the cup.
Remove the cap, discard the grounds and enjoy!