We coffee addicts, and even those of us who are coffee dabblers, usually have a go-to joint for our caffeine fix. But what of those particularly hectic workdays when you barely even have time to leave your desk? Or those rare and marvellous occasions when you find yourself travelling through unfamiliar lands, and you find that a good cup o’ joe is all too rare, and none too marvellous? In these situations, I put it to you that the consistent, tea-like gradual release caffeine buzz that is Aeropress is your best bet.
‘Third wave’ or filter coffee can often seem an overwhelming prospect, not only for its high-school-chemistry-looking gadgetry and need for precision, but also its almost dogmatic rejection of all things lactose-based (or adjacent). But it doesn’t have to be that way. In fact, in environments where a good coffee can be hard to find, it could be your salvation.
To become a competent (read: better than instant coffee or bad espresso) aerobrewster, you don’t need much, just:
A few abstract items:
• The ability to learn a new skill
• A willingness to drink black coffee
A few concrete items:
• Roasted coffee beans (as good quality as you can get your hands on)
• An aeropress
• The coffee scoop and filters that came with it
• A hand grinder (this one grinds well, is easy to use and tiny – it fits inside the aeropress itself)
• Your phone, if you can be bothered to time your brew
• A kettle, water
• A coffee mug
• Digital scales. Accomplished brewers consider these a must-have, if you already have some, use them, otherwise I think you’ll be ok.
What you do
1. First off, get everything together. Fill the kettle and set it to boil. You want boiled water that has cooled slightly (about 80 degrees).
2. Scoop in a scoopful of coffee and grind away until all the beans are ground. Set the aeropress up as above; the inversion method is the easiest. Pour in the ground coffee.
3. Dampen one circle of aeropress paper with a few drops of water and place it in the lid.
4. Set a timer for up to two minutes. Start the timer. Slowly pour in the boiled water over the course of about 20 seconds, trying to evenly coat all the coffee grounds you can. Agitate the aeropress slightly (either with a teaspoon or just twirl/shake it a touch) to make sure there are no pockets of dry grounds.
5. When there are only about 20 seconds left on the timer, screw the lid on the top aeropress and place a mug upside down on top.
6. Flip the entire thing, mug and aeropress over so the aeropress is on the top and the mug is on the bottom. Slowly press all the water through the aeropress until the time is up.
7. If you wait a few minutes, when you take the lid off the aeropress to clean it, you can push the wet coffee grounds out in one neat puck.
8. Savour your coffee as it cools and the flavours change.
Have you tried aeropress? Have you had good results?
- Aerpress means no more shit #travelcoffee and #workcoffee
- Why I write and four ace bloggers who do it better
- The five best things I ate in London
- Shoreditch is awesome, airports are not
- I quit sugar? Do I bollocks.
- Cubao Street Food, Alexandria
- The Reformatory Caffeine Lab, Surry Hills
- Brewtown Newtown
- Stay caffeinated over Christmas
- Gumption by Coffee Alchemy, Sydney CBD
Popular posts this month…
- Amaretti – The no-fuss treat posted on November 18, 2010
- Boysenberry Banana Sorbet posted on November 26, 2010
- Rich Portuguese Custard posted on November 29, 2010
- Desert Island Potatos posted on December 3, 2010
- Sri Lankan Spinach with Coconut posted on December 10, 2010
- The quest for Mex part 1 – Mexican Red Rice posted on December 17, 2010
- The quest for Mex part 2 – Feisty Chicken Burritos posted on December 21, 2010
- Italian Paneforte with an Aussie twist posted on December 24, 2010
This work is licensed under a Creative Commons Attribution-NonCommercial 2.5 Australia License.
Disclaimer:All opinions in this blog are mine, an everyday, real-life person. I do not accept payment for reviews and nor do I write sponsored posts. I do not endorse the content of the comments herein.