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New Orleans Brewers Cup Champion

Category:Championship
Creator: Wade Preston
Standard
6:00
Metal Filter
Coffee:
18g
Very Coarse
Something light
Water:
63 & 98°C / °F
205mL
Equipment:

This was the first time Wade tried using a Prismo in competition, and it won.

Interestingly this recipe requires using two vastly different water temperatures at two different steps.

It will create a cup that will need to settle. If you taste it right away, it’ll be good, but the body won’t be there. After it has set for about 1-2 minutes, the body will ramp up. At about 63°C/145°F, it is a huge, creamy, and almost chewy. The cup will also be crazy sweet.

Give it a try and leave a comment if you enjoy it!

The Theory:

At the particle level of coffee extraction there are two types of solubles: surface solubles and inner cell solubles. Surface solubles extract very easily. They also give coffee its sweetness. Think of how sweet and syrupy cold brew is…that’s because it is pretty much 100% surface erosion extraction. Heat and turbulence are required for inner cell extraction which creates coffee’s complexity (bitterness, acidity, etc). The idea with the above recipe is that you can isolate the surface erosion extraction by doing the low temp pre-infusion. This will delicately extract the surface solubles. Then, you can safely extract the inner cell solubles without fear of over-extracting the surface solubles. That’s the gist of it anyways!

New Orleans Brewers Cup Champion
  1. Place an AeroPress® Coffee Maker paper filter on top of the Prismo metal filter. Grind 18 grams of coffee very coarse. Bottoming out an EK grinder with stock burr spacing is probably about right.
  2. Sift grinds with a 600 micron screen like the Kruve.
  3. Load your grinds into the AeroPress® Coffee Maker.
  4. Pour a 50 gram pre-infusion with 63°C/145°F water. (Yes, you read that right!)
  5. Stir gently to ensure all grinds are saturated.
  6. Let pre-infusion immerse for 3 minutes. (Yep, three minutes as in 180 seconds!)
  7. Fill to 205 grams with 98°C/208°F water.
  8. Stir 5 revolutions with AeroPress® Coffee Maker paddle.
  9. Let immerse for 2 minutes and 30 seconds.
  10. Stir 5 revolutions and plunge, steadily for 30 seconds until you hear the vacuum seal break.

Recipe Overview

Standard
6:00
Metal Filter
Coffee:
18g
Very Coarse
Something light
Water:
63 & 98°C / °F
205mL
Equipment: