3 No's
From an EnthusiastThis simple recipe is based on the following AeroPress recipe by Tim Wendelboe:
https://aeroprecipe.com/recipes/tim-wendelboe
but with K.I.S.S. principle in mind, so that it needs:
- no scale - no thermometer - no inversion
Tim Wendelboe suggests a ratio of 14:200 = 0.07.
We don't have a scale, so we will add one AeroPress scoop, which is approximately 15gm of coffee. In order to respect 0.07 we will need more than 200gm of water (ideally 214gm).
Tim Wendelboe suggests 95°C water.
We don't have a thermometer, so we will boil some water and let it rest for approximately 1 minute.
Notes:
1. a full AeroPress scoop of coffee beans is obviously not (always) 15gm - apart from the randomness of each scoop, the weight of a coffee bean can be influenced by variety/size/age etc.
2. (quickly) adding water (step 3) up to the bottom of the 4th circle is obviously not 214gm, but according to some poor tests and measurements (with the help of a (low quality) scale) it's an easy to remember/follow rule and the quantity of water should be close to ideal.
Recipe details:
Coffee:
Water:
Equipment:
- Put the paper filter on the cap and rinse it with "off the boil" water.
- Grind (fine to medium fine) and use 1 full AeroPress scoop of coffee beans.
- Start a 60sec timer and immediately start pouring water (quickly) until it reaches the bottom of the 4th circle.
- Stir 3 times back to front (watch Wendelboe's videos to learn how to do it) and place the handle on the AeroPress in order to prevent the water from draining through the filter.
- After 60 second steep time, take the handle off, stir 3 times back to front.... it's important to only stir 3 times again here, if you stir less it will be under-extracted, stir more and it will be over-extracted.
- Place the handle on top of the AeroPress and press the contents into a large cup or pitcher by using your body weight.
Comments ()
James Hoffmann, Ethiopian, Tim Wendelboe