MATERIALS YOU'LL NEED

1.

FILL KETTLE WITH ENOUGH FILTERED WATER TO BREW AND RINSE PAPER FILTER. BRING WATER TO APPROXIMATELY 205˚F (OR JUST OFF BOIL).

2.

WEIGH OUT 21 GRAMS OF FRESHLY ROASTED WHOLE BEAN COFFEE AND GRIND TO MEDIUM-FINE SIMILAR TO KOSHER SALT. GRIND AS CLOSE TO BREWING AS POSSIBLE.

3.

ASSEMBLE THE PLUNGER AND CHAMBER PORTION OF THE AEROPRESS WITH THE CHAMBER FACING UP (INVERTED METHOD). PLACE FILTER IN CAP. PLACE AEROPRESS ON TOP OF SCALE.

4.

POUR A SMALL AMOUNT OF HEATED WATER INTO THE AEROPRESS TO PRE-HEAT, AND ALSO RINSE FILTER TO REMOVER ANY PAPER TASTE. DISCARD RINSE WATER.

5.

ADD GROUND COFFEE TO THE AEROPRESS AND TAP GENTLY TO ENSURE THAT THE GROUNDS ARE SITTING FLAT. TARE SCALE TO ZERO.

6.

START THE TIMER AND BEGIN POURING 190 GRAMS OF WATER ALONG THE SIDES OF THE CHAMBER. FULLY SATURATE THE GROUNDS WITH WATER. GENTLY STIR TO BE SURE GROUNDS ARE FULLY SATURATED.

7.

AFTER REACHING 2 MINUTES AND 30 SECONDS ON THE TIMER, STIR THE COFFEE TO GENERATE A CIRCULAR MOTION.

8.

LOCK IN THE THE CAP WITH FILTER, AND FLIP THE AEROPRESS OVER AND ONTO YOUR MUG.

9.

BEGIN PRESSING DOWN ON THE PLUNGER (NOT TOO HARD AS SOME COFFEE MAY SEEP OUT UNDER HIGHER PRESSURE). GENTLY PRESS DOWN UNTIL HEARING A HISS OF AIR. WAIT A FEW MOMENTS AFTER TO ALLOW THE COFFEE TO STOP DRIPPING.

10.

HE FINISHED BREW CAN BE DILUTED DOWN TO TASTE IF DESIRED.

DRINK AND ENJOY!

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