Extra Chocolatey Full Bodied Cup

Name: Extra Chocolatey Full Bodied Cup - an AeroPress Recipe
Cook time: 120 s
Total time: 120 s
Yield: 1
Ingredients: 21grams of Medium to Medium-fine (15 on Baratza Encore) ground coffee (Any. I used Half-Calf from Tony's Coffee.); 275mL of 21 & 88C(NaNF) water

Category:

From an Enthusiast

Creator: Landon Jones

Just like the name, this recipe will give you a chocolatey full-bodied cup of coffee.

This AeroPress recipe uses room temperature water for blooming and hot water for the rest of the brewing.

75ml cold water - around 18-24°C (65-75°F);

200-250ml hot water - 88-90°C (190-195°F);

It is also recommended to use 2 filters for this recipe.

Tried this recipe? Let us know what you think, in the comments below.

Recipe overview

Recipe details:

Standard

2:00

Paper Filter

Coffee:

21g

Medium to Medium-fine (15 on Baratza Encore)

Any. I used Half-Calf from Tony's Coffee.

Water:

21 & 88°C / NaN°F

275mL

Equipment:

AeroPress®

Baratza Encore Coffee Grinder

0-0:10: Add 75mL of 21°C cold water
0:11-0:25: Let the coffee bloom
0:26-0:45: Add 200mL of 88°C hot water
0:46-1:05: Stir consistently
1:06-1:45: Insert plunger slightly and pull out a bit to create a vacuum; let it brew
1:46-2:00: Press coffee into a mug
Add between 25mL-50mL of hot water if it's too strong for your taste