My New Fussy Coffee Technique
January 1st, 1970
Since I posted about fussy coffee the other day I’ve been experimenting with ways to make it and watching videos, reading books and perusing websites about the finer points of coffee-making.
I’ve settled on a method that I’ll use for a while with tweaks here and there depending on coffee roast etc.
Here’s how I’m making killer cups of coffee.
- Put the lid of the grinder and tare (or “zero”) the weight.
- Pour 17g of beans into lid.
- Heat water up to 185F/85C.
- While the water is heating up, wet the filter for the Aeropress.
- Grind the beans. On my grinder, I use a mid-level grind (25-26).
- Pour the grinds into the Aeropress using the “reverse” method.
- Wet the grounds. I fill up to about 1/3 of the way up the Aeropress. Others use less.
- Stir the grounds with the paddle until crema rises.
- Pour the rest of the water into the Aeropress, up to about 1/2” from the top.
- Put the lid on to hold the heat in and let the coffee steep for about 40 seconds.
- Flip the Aeropress onto your cup or mug and press the Aeropress plunger so that you’re hearing air around 20 seconds after starting.
Once your done, you should be left with about 6oz of coffee, which I usually add a few more ounces of water to. Following these steps yields an amazingly full-flavored of coffee with almost no clean-up or mess. Plus it’s repeatable and allows you to really taste the unique characteristics of the beans you’ve chosen to drink.