On the move with Aeropress

On the move with Aeropress

I love the Aeropress and have used this for years. It’s such a simple device but it allows so much control over your brew, and is easy to use. It has the added benefit of being virtually indestructible, easy to clean, and easy to travel with, so you have no excuses to not have good coffee if you’re on the road.

What do you need?

Ground coffee, hot water, an Aeropress with the end cap and filter

Grind size: A little bit finer than a pour over. Medium to fine
Hot water: 185 degrees.
Coffee: 20 Grams.

We have tried this with all of our coffee’s and have found that for the best results, try with either our Brazil or House

Method: Inverted

Arrange the Aeropress so the plunger is inserted only about 1 cm into the brewer, and flip it up so its resting on the plunger end. This is a great time to smell the wonderful aromas of your coffee.

Step 1: Pouring in the hot water

Pour in the hot water and try to wet as much of the coffee as possible all at once. One of the best bits of the Aeropress is that it allows you to control exactly how much time the water and coffee have in contact with each other. Pour almost to the very top, allowing only enough headspace to allow you to quickly stir the coffee as to ensure it is all fully saturated with water. This means that about 255-265 grams of water are in the brew chamber with the ground coffee.

Step 2: Start a timer.

Let the coffee steep for 1 minute before pressing.

Step 3: Pour bypass, 60 grams of water.

The only limiting factor of the aeropress is its size. With the volume of the brew chamber being what it is you are limited to about 8 oz at a time. So for this recipe, we are essentially preparing a concentrated brew, and adding water after the fact to bring the brew to the proper volume and ratio. The ratio that i’ve found that works best for immersion type brewers (French Press, Aeropress, etc.) is about 1:15 ground coffee to hot water. Because the Aeropress will only hold the 21g coffee plus 255 grams of coffee, 60 grams of water as bypass brings the brew to 315 total grams of water, right on that 1:15 ratio.

Make sure you have a sturdy mug to press into!

Step 4:

Slightly wet paper filter in cap.

Step 5:

Once your timer finishes, fasten the filter cap on brewer, flip brewer over directly onto your vessel, and press.
This is another step that can get a bit messy if you’re not careful. I place the upside down funnel on top of the Aeropress, and with one hand on the funnel and one hand on the plunger handle, carefully turn the brewer over so the funnel leads into the mug with the bypass water already in it. Make sure when you go to press the plunger that your not pressing on top of your scale. Go ahead and press pretty aggressively, the funnel should make sure that you don’t lose coffee out the side. If you find that your coffee is extremely difficult to press, its an indication that your grind is probably too fine.

From start to finish this whole process should take no more than 2 minutes. The great thing about this style of brewing is that it’s very easy to change the different variables, experiment with how that affects the taste of your brew, and find something you like!

How to Store Coffee Beans

How to store coffee beans

So you have just received the most amazing coffee beans, they’re fresh and smell incredible, but how do you keep them that way? In this post we will look at the environmental factors that affect the bean and how to counteract that in the most cost-effective manner.

OXYGEN

The number one culprit in destroying the flavour of a great roasted coffee, is oxygen. Oxidisation greatly degrades the beans and causes them to go stale, really quickly.

Light

The rate of staling is the coupling of thermal energy and its distribution across the bean. Light increases the thermal energy which in turn causes the beans to go stale. The more direct the sunlight the more thermal energy there is and the faster the flavour compounds in the bean will break down.

Freezing them (and cold storage)

When I first started buying fresh coffee beans, I was doing so in bulk and storing them in the freezer. I was surprised at how quickly the beans degraded over the course of a few weeks. I was expecting them to retain their freshness, but this wasn’t the case. The culprit? Moisture. Coffee is hygroscopic, meaning it absorbs moisture as well as odours and flavours that surround them. The freezer will also let in oxygen in order to avoid freezer burn, which as discussed degrades the beans further. Not an ideal storage method.

Vacuum container

By far the best method of storage, given the degrading factors above is to store the fresh beans in an air tight container, in a cool and preferably dark place. We suggest the Vacuum Coffee Saver 500 gr. / 1,3 L/44 fl. oz (incl. Pump) a fantastic and well loved storage container in the coffee community.

V60 Pour Over Method

V60 Pour Over Method

Grabbing a pour over coffee has never been easier, with all good cafes these days offering this method of brewing (if they don’t, be suspicious). As a result a lot of our customers have gone out and purchased equipment to do this at home, of which, the Hario v60 setup has been by far the most popular. We thought we would share our method of brewing a pour over and some of the science behind this process.

What you will need

We are going to keep things pretty general here. The roast level and origin of the coffee will require you to tweak the setup and timings slightly, but we have found this to be a good all-round setup.
 
• 340g Water
• 20g Coffee

Water

Use filtered or ideally natural spring water (still, not sparkling). Water from the tap will have an affect on the final taste as does mineral water.

GRind

We recommend a consistent medium grind. A lot of the resulting flavour will come down to the extraction time and how coarsely the coffee is ground. The finer the grind the more surface area of the bean is exposed and the faster the extraction. Conversely, if you were to use whole beans, you are limiting the surface area and barely any water would be able to penetrate and dissolve the solubles in the coffee cell. The soluble parts of the coffee cell contain natural sugars and organic acids as well as some more unpalatable parts. Thankfully the sugars and acids happen to dissolve faster than the less desirable parts. The longer the extraction, the more of the unpalatable parts get dissolved and the coffee will take on a more strong and bitter flavour. A medium grind will mean that we get a good balance between the extraction time and solubles dissolved.

Equipment

• Burr Grinder
• Kettle (pour over kettle preferable)
• Scale (preferably drip scale)
• Filter
• Cone
• Carafe (serving vessel)
• Timer
• Cup
• Spoon

Step 1

Bring the water to 93°C (200°F) and pour enough through the filter and cone to thoroughly wet the filter. This will make sure that the coffee doesn’t pick up any papery notes! Pour the excess water from the carafe into the cup to pre-heat it.

Step 2

Add the coffee grounds into the filter and pour 40g of the water to coat the grinds and start the wetting phase. The coffee grounds will start to swell and bubble slightly (bloom!). Let this phase continue for 30 seconds.
The reason this is so important is that during the roasting process lots of carbon dioxide gets trapped in the coffee bean and has to be released. On the London Underground, you have to wait for the passengers to get off the train before those waiting can get on. Coffee brewing works in a similar way, you have to get rid of as much of the Co2 before the water can get in and the flavour extracted. Lighter roasts take longer for the CO2 to release as it’s trapped inside the cell structure of the bean, with darker roasts this structure has been broken down more and therefore releases faster.

Step 3

Start pouring the water in a slow steady stream from the middle of the grounds and move it in a circular motion towards the outside. When the water has backed up slightly, gently scrape the coffee from around the sides and stir really gently. Finally keep pouring until all of the remaining water has filtered through. The total brew time should be around 2:15->2:30, if it takes longer you may start to extract the more undesirable flavours as mentioned earlier in the post.
 
Note: Don’t forget to remove the water previously poured in the cup to warm it up, before serving!

THat's it!

You should now have an incredible tasting coffee ready to go! We would love to hear your own methods, so please comment below. If you are just starting out, we certainly recommend the Hario 500 ml V60 Drip Decanter Pourover Coffee Brewer Server as a great starting point.