Tetsu Kasuya’s Devil Recipe, AeroPress Edition

Experimental
Creator:Alan Galura
0 comments

Tetsu Kasuya’s Devil Recipe for the Hario Switch has been my go-to lately, and I wondered how well it would translate to the AeroPress. After dusting mine off and giving it a try, I was surprised by the outstanding results. This adaptation stays almost identical to the Hario Switch version, with only minor tweaks.

The method utilises the AeroPress as a flat-bottom brewer in the first stage, then cools the water to 170°F/ 77°C for a traditional immersion and plunge in the second stage.

Recipe details:

Standard
3:00
Paper Filter

Coffee:

20g
Finer than V60
Lighter to medium roast single origin

Water:

93°C / 199°F
280mL

Equipment:

AeroPress®AeroPress®
  1. 00:00 Put coffee grounds into the AP and bloom with 120ml 200°F/ 93°C water
  2. Stir with aeropress stirrer, Add room temp water to kettle to bring water to ~170°F/ 77°C
  3. 01:15 Add 160ml of 170°F/ 77°C water (to 280ml)
  4. Stir with aeropress stirrer, put plunger in
  5. 2:30 - 3:15 Slowly plunge and stop at hiss
  6. Add 30ml bypass water, or however much to desired taste.
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