Aeropress: a quick and easy recipe for great coffee
If you type “Aeropress recipe” into a search engine, you’ll soon be confronted with hundreds of articles, each claiming to have the best method for making coffee using an Aeropress. Well, I’m not going to make the same claim, and for one simple reason: I believe that we’re all different, and the best recipe can only ever be the one that you personally prefer. The first thing to learn about the Aeropress is that it isn’t an exact science!
When it comes to making an Aeropress coffee, you will need to take various factors into account. These include choosing the coffee itself, the roast, the grind size, the infusion time and the temperature of the water. It’s up to you to find the right balance between all these elements to create your perfect cup of coffee!
Does it all sound a bit complicated? Think again: it’s child’s play!
What is an Aeropress?
Let’s start with a quick introduction to the Aeropress.
This simple method results in something approaching espresso-strength coffee : it produces a brew more intense than a Chemex , for example.
It’s quick and easy to use, only taking between 2 and 4 minutes to extract a cup of coffee. With its compact nifty design, it’s also the most portable coffee-maker around. Coffee-loving travellers, take note!
Simple, but effective: a great recipe for your Aeropress
As I’ve already mentioned, there are all sorts of Aeropress recipes out there. Some of them require you to use accessories such as a coffee grinder, a variable temperature kettle, a thermometer, a set of scales or a timer. And indeed, all these items can help if you’re aiming for maximum precision. But if you’re on the move and desperate for a good coffee, then don’t look any further than my hassle-free recipe, perfect for those who love to travel and hate to hang around!
- Insert the paper filter into the portafilter and soak it with water.
- Once the cylinder and the plunger have been assembled, turn your Aeropress upside-down so that the open section is at the top.
- Put in the equivalent of a heaped teaspoon of coffee (the grind should be finer than for a Chemex, but coarser than for an espresso).
- Pour over enough hot water (almost simmering) to soak all of the coffee, and leave for 30 seconds (pre-infusion).
- Add the rest of the water, nearly filling the Aeropress.
- Leave the mixture to infuse for 3 minutes, stirring it twice.
- Attach the cap that contains the paper filter and push down on the Aeropress to squeeze the air out.
- Turn the Aeropress upside-down and hold it above your cup (use the funnel provided if your cup is too small), then force out the coffee by pressing down gently but steadily on the plunger. Allow around 40 seconds to extract a cup of coffee.
- Take the Aeropress away from the cup, unscrew the cap and dispose of the compressed coffee grinds.
- Now you just need to rinse it out, and…
- …enjoy your coffee!
My top tip for those hot summer days
If you’re like me, then you’ll often find it hard to choose between a hot coffee and a chilled drink during the summer. So, what could be better than mixing the two, using your Aeropress?
I know that it might sound like pure indulgence, but it’s actually a great way to enjoy a coffee in the sun! I tend to choose a coffee with fruity notes, which is even better.
To make your chilled coffee, the method is the same as above until you get to the pre-infusion stage. Leave your soaked coffee to bloom for at least a minute, then fill the Aeropress with cold water (ideally from the fridge). Leave it to infuse for 7 to 9 minutes. Extract the coffee in the usual way, and there you have it: a sweet, refreshing and freshly-brewed drink!
That’s about all you need to know about the Aeropress to start with. Now it’s over to you to figure out your own perfect recipe. And once you’ve got it down to a tee, make sure you share it with us!