I’ve been a V60 guy for filter coffee on my days off for the last couple of years. Wanted to add a no-bypass brew method that would incorporate the ability to steep the coffee to get a different flavor profile to add some variety to my coffees. And I like the fact that the Aeropress combines 2 brewing methods - immersion, as the coffee sits and steeps in the hot water, and percolation, as the water is "pressed" through the puck of coffee. And so far I’ve been surprised and delighted with the ability of my new Aeropress to easily brew a sweet, rich, complex, flavorful cup of coffee with very low bitterness.
A side benefit is the ability to brew lightly roasted coffees that would ordinarily be considered to need at least 2-3 weeks of rest, very soon after roast, due to the Aeropress’s ability to brew with a long contact time that negates the effects of a bean that hasn’t had the chance to fully off-gas. A coffee researcher and scientist by the name of Jonathan Gagne has been mentioned as the originator of the long contact time Aeropress brew.
This morning I decided to try brewing inverted, 1:17 ratio (11.7:200), 195°F (since this is a natural processed bean), 90 clicks out from full fine on X-Pro hand grinder (about 10 clicks finer than a typical 200ml pourover setting). A few quick back-and-forth stirs with the paddle, 10-minute steep, then a quick, gentle shake before a gentle, 1-minute press.
The result in the cup from this lightly roasted Ethiopia Worka Sakaro Anaerobic Wine Process Natural was an aromatic fruitiness that wasn’t overpowering, and a coffee in the cup that was sweet and juicy, with a pleasant acidity, and a jammy aftertaste, and the flavor profile didn’t deteriorate as it cooled! Exactly what I hope for in a naturally-processed Ethiopian coffee.
I was a bit concerned about not having rested this long enough, as it’s only 13 days post-roast. But it was great. IDK if it was the long contact time, but it worked out perfectly.
If you haven’t already, go check out S&W Coffee Roasting out of Indiana. They put out a great selection of both washed and naturally-processed beans, at a very fair price.
Who else is using an Aeropress?
A side benefit is the ability to brew lightly roasted coffees that would ordinarily be considered to need at least 2-3 weeks of rest, very soon after roast, due to the Aeropress’s ability to brew with a long contact time that negates the effects of a bean that hasn’t had the chance to fully off-gas. A coffee researcher and scientist by the name of Jonathan Gagne has been mentioned as the originator of the long contact time Aeropress brew.
This morning I decided to try brewing inverted, 1:17 ratio (11.7:200), 195°F (since this is a natural processed bean), 90 clicks out from full fine on X-Pro hand grinder (about 10 clicks finer than a typical 200ml pourover setting). A few quick back-and-forth stirs with the paddle, 10-minute steep, then a quick, gentle shake before a gentle, 1-minute press.
The result in the cup from this lightly roasted Ethiopia Worka Sakaro Anaerobic Wine Process Natural was an aromatic fruitiness that wasn’t overpowering, and a coffee in the cup that was sweet and juicy, with a pleasant acidity, and a jammy aftertaste, and the flavor profile didn’t deteriorate as it cooled! Exactly what I hope for in a naturally-processed Ethiopian coffee.
I was a bit concerned about not having rested this long enough, as it’s only 13 days post-roast. But it was great. IDK if it was the long contact time, but it worked out perfectly.
If you haven’t already, go check out S&W Coffee Roasting out of Indiana. They put out a great selection of both washed and naturally-processed beans, at a very fair price.
Who else is using an Aeropress?
