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

THE BARATZA ENCORE IS THE ULTIMATE ENTRY\-LEVEL GRINDER FOR YOUR CRAFT COFFEE JOURNEY – THE KEY DIFFERENCE TO THE TASTE IN YOUR CUP.

The Encore consistent grinds for brew methods from espresso to French Press and everything in between.

Straightforward controls make your daily routine simple and easy. Load up your hopper with your favorite beans, turn the hopper to the grind setting you want, switch the Baratza Encore on and let the precision conical burrs deliver consistent, quality ground coffee every time.

Beyond a great coffee\-making experience, the Encore lets you explore new coffee flavors –  With 40 individual grind settings, you can find the perfect grind size for all brewing methods. The hopper can hold 8 ounces of whole beans, and the clear grounds bin has a fill line to indicate how much to grind. We intentionally designed the Encore to fit nicely under most kitchen cabinets without sacrificing power or quality and to bring value to your daily grind.

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.**

Dual temperature brew for an extra chocolatey coffee.

Extra Chocolatey Full Bodied Cup

Recipe details:

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Recipe details:

Coffee:

Water:

Equipment: