2:00 min.
Equipment: We advise using potable water with a very low fixed residue, to make the extraction and the resulting beverage even smoother and more aromatic. Heat the water in a kettle to 92-94° C. Finely grind the coffee using an electric or manual mill. If you don't have a grinder or the necessary experience, you can ask us to grind your coffee perfectly when you place your order. Equip yourself with an AeroPress, AeroPress paper filters and a small scale.
Position the paper filter in the AeroPress. Place the AeroPress over a jug, cup or a glass flask.
Wet the paper with hot water so that it adheres to the sides of the cone and loses the paper flavour.
Discard the water used to warm the jug, and add 15 g of ground coffee to the AeroPress. Make sure the coffee is evenly distributed and flat in the centre.
Place the AeroPress on the scale and weigh it.
Begin with a preliminary infusion, and set a timer. If you use 15 g of coffee, pour over 30 ml of hot water and wait 30 seconds. The coffee will come to life and bubble. This blooming allows the coffee to release carbon dioxide accumulated during the roasting process.
After 30 seconds, begin pouring in the water. Pour the water quickly into the AeroPress. Keep pouring until the weight reaches 250 g.
Then stir rapidly with a spoon, first anticlockwise and then clockwise.
Remove the AeroPress and the jug from the scale. Carefully place the plunger on the AeroPress and press lightly to create a vacuum. Wait until the timer shows a total of 2 minutes from the start of extraction, then start pressing the plunger, pushing down slowly and evenly. A hiss indicates the end of extraction.
The AeroPress gives a cloudy, full-bodied and extremely delicious coffee - enjoy your mug!
Allow the coffee to cool for a few moments before drinking; this will help it to open up and release its characteristic aromas.
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