Extra Chocolatey Full Bodied Cup
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:
- 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
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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
