A long time ago, I let my AeroPress lie fallow. I missed the mid-mouth flavors when used as directed, and wasn't willing to go the inverted route because it seemed too spill-prone. I walked into a local roaster, Heart, and saw that they had AeroPress as one of the prep methods on their board. So I asked them for their recipe, and it turns out to make a pretty fine cup with the light roasts and fruity coffees common around here.
- Insert filter, rinse with boiling water, and pour out.
- Add fairly finely ground coffee, 17-19 grams. Too bitter, increase, too salty, reduce. Go in half gram increments. The differences with small changes in dosage are relatively large, as they are in espresso.
- Start timer and add 275 grams water just off the boil, then put plunger just in top to seal.
- At 50-60 seconds, remove plunger and agitate for five seconds with stirrer.
- Plunge, taking 20 seconds, stopping when air goes through but before compressing coffee bed.
The cup is notably sweet, with beautiful acidity in the Guats I've tried; those characteristics are more muted in the Clever with the same coffees. Anyway, another option.