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Aeropress

The AeroPress brew process beautifully complements the sweet and clean honey, dark cocoa and slight fruited notes of our Brazil Canaan Estate

A fairly new brewing device, AeroPress, has developed a bit of a cult following. Made by Aerobe a maker of outdoor flying-disk like toys, the AeroPress is anything but a toy. The coffee made by this brewing method is rich and smooth with a great body. Our favorite quality of the AreoAress is that it creates flavor clarity that is beyond comparison.


Step One

Step One

Set up aeropress upside down on counter so the rubber part of the plunger is just inside of the brew chamber forming a seal and the brew chamber sits on top of the plunger which acts as a base and pour ground coffee into brewing chamber.

  • Step One

    Step One

    Set up AeroPress upside down on counter so the rubber part of the plunger is just inside of the brew chamber forming a seal and the brew chamber sits on top of the plunger which acts as a base and pour ground coffee into brewing chamber.

  • Step Two

    Step Two

    Heat 200 mL(6.75 ounces) of filtered water to boil. Let sit for 30 seconds or until it reaches 200 degrees. Grind 15 grams (two tablespoons) of coffee to a medium fine grind (slightly finer than for automatic drip). Pour water onto grounds.

  • Step Three

    Step Three

    Start timer for 45 seconds. Carefully stir five or six times.

  • Step Four

    Step Four

    Place filter into filter holder and carefully rinse with hot water. Screw filter holder onto the brewing chamber.

  • Step Five

    Step Five

    Flip AeroPress on top of a sturdy mug.

  • Step Six

    Step Six

    Press plunger down slowly.

  • Step Seven

    Step Seven

    Once the plunger is completely pressed, remove AeroPress from top of mug.

  • Step Eight

    Step Eight

    Enjoy!


Details Instructions

Aerobie claims that the AeroPress brews espresso and the coffee can be espresso-like depending on methods used but unlike a true shot of espresso the aeropress brew has no crema.

Like espresso the AeroPress is a pressurized brewing method but the amount of pressure created by the aeropress is nowhere near the 9 bars(about 130 pounds per square inch) created by a professional espresso machine. The pressure created by the aeropress is enough though to allow for short brew times that enhance the coffees clarity while still creating a cup with great body.

The AeroPress is a very easy method to perfect and the clean-up is the easiest of any brew method. The brewer is also priced at a very friendly $25. So grab an aeropress and see for yourself what all the fuss is about.

There are many different brewing methods that you can use with your AeroPress each creating different and sometimes great results. The following is our favorite method. It creates a cup of coffee with the body of press pot coffee and the flavor clarity of pour over brewing.

What you’ll need
Scale or included measuring scoop, grinder (preferably a burr grinder), coffee, filtered water, timer or watch, AeroPress, stirring spoon, stable mug

Grind
Your coffee should always be ground as close to brewing time as possible. You will need 15 grams or about 2 tablespoons of coffee ground slightly finer than for drip brew. The measuring scoop that comes with the aeropress measures about 15 grams of medium roasted coffee when filled to the top. We will be using a short brewing time so we need a fine grind to achieve proper extraction.

Set up brewer
Once your coffee is ground place the plunger in the brewing chamber so the plunger is creating a seal just at the lip of the brewing chamber. Invert your aeropress so the bottom of the brewing chamber where the filter will be attached is facing up and sitting on top of the plunger. If your aeropress is set up properly the numbers on both chambers will be upside down. Now place the funnel that comes with your AeroPress into brewing chamber opening. Pour ground coffee into the brewing chamber and remove funnel. Lightly shake the brewer to create an even bed of coffee.

Water
As always use filtered water. You will need 200 mL or about 6.75 ounces of water heated to 200 to 205 degrees. The best way to do this is to bring water to a boil and let sit for 5 to 10 seconds before using. Once your water is at the proper temperature pour onto coffee with enough force to saturate all grounds. Once all water is in the chamber stir five or so times ensuring all grounds are saturated.

Time and secure filter
As soon as all water has been poured into the brewing chamber start your timer. Brew coffee for 45 seconds. While your coffee is brewing place a paper filter into the filter holder and carefully soak with hot water to wash away any paper taste. Place filter holder onto the brewing chamber and secure. Once the brewing time has elapsed carefully flip your AeroPress onto the top of a clean, sturdy mug and press.

Press
Press the plunger down completely and slowly with evenly applied pressure. You want your press to take about 25 seconds. Once the plunger is completely pressed remove aeropress from top of mug and enjoy immediately or clean up.

Clean up
Other than the high quality brew that it can produce one of the best aspects of the AeroPress is it’s ease of clean up. It literally takes about 15 seconds. To clean simply unscrew filter holder and over a trashcan or compost bin press the plunger down completely and the spent grounds and the paper filter will pop out. Now simply wipe any coffee off of plunger, rinse all brewer parts under water and set out to dry.

Enjoy!

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Brewing Guide

A pour over brews at Bold BeanCognitive Coffee [Brewing]: A relatively simple science. Despite what some folks might lead you to believe, brewing a great cup of coffee is really a no-brainer. The key is simply to...

Start Fresh

Buy only fresh-roasted, whole beans directly from a specialty coffee roaster, or from specialty stores purchasing direct from a roaster.

Keep It Fresh

Keep your beans fresh

Try to purchase only a week’s (well, maybe two) worth of beans at a time. Roasted coffee beans – if not stored properly – start to lose flavor within two weeks. Ground coffee begins to lose flavor in less than an hour, and brewed coffee and espresso begins to lose in a matter of a few minutes. Unopened coffees will stay fresh longer, but once opened, beans should be removed from bags and stored in at room temperature in an airtight container away from sunlight. Whole beans should never be refrigerated or frozen.

The Daily Grind

Burr Grinder at Bold BeanFor best results, coffee should be ground only as needed using a burr-type grinder. Unlike blade grinders, burr grinders allow the user to pre-select the proper grind for a particular brewing method. With blade grinders, timing is critical. Too fine a grind can cause bitterness, while too coarse of a grind can produce week, flavorless coffee.


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Roasting

Beans roasting at Bold Bean

The guttural-sounding whoosh of flame meeting gas interrupts the hypnotic rumbling of the rotating drum, as all 44 burners simultaneously fire up and provide heat to the roasting chamber. The roaster needs to heat up and stabilize before the raw, green coffee beans – sourced from misty hills in remote regions of the tropics – are added, and begin their transformation from small green seeds to plump roasted beans.

The preheat cycle lasts just long enough to perform the morning ritual of brewing a cup. As the roasting room grows warmer and the mind-numbing rumble of the turning drum continues, water is put on to boil, and a handful of beans from the previous day’s roasts are weighed out and ground. As bean meets burr, the comforting, exotic aroma of fresh ground coffee emanates to fill the air. Soon the aroma will be displayed in the cup, as hot water is carefully poured over the grounds, extracting the thousands of flavor compounds found in the humble coffee bean. Jute bags adorned with coffee-centric images and the names of faraway co-ops crowd the bean warehouse. Each bulbous bag contains the result of hard labor and dedication. In the bag, the green beans are momentarily useless. It’s the roasting process that brings these beans to life.

While green, all of the beans look and smell much the same, even though they aren’t. There are subtle differences – shades of green, ranging from almost blue to greenish yellow. And, though they all smell similar to fresh grass or hay, there are subtle differences in their scent. Some hint at an animal-like muskiness, while some smell foresty and sweet. These differences are characteristic of each bean’s origin and varietal, and they will soon become more apparent as the enzymatic reactions spurred by the roasting process change the chemical and physical makeup of each bean.

But, for now, as the roaster continues to heat up, they will be scooped two-and-a-half pounds at a time into a bucket where they will wait until the moment they are dumped into the hopper and then dropped into the preheated steel drum.

raw coffee beans

Up overhead goes the 20 or so pound bucket of beans. It sounds, as they are dumped into the metal hopper, like a sudden downpour hitting a tin roof. The shrill cry of metal on metal briefly fills the air as the lever is pulled to open the door between the hopper and drum, but it immediately is replaced by the rhythmic swooshing of the coffee against the wall of the steel drum. The temperature falls as the coffee enters the drum, but soon it will equalize and begin a steady climb.

As the beans tumble in the roaster, the trier will be pulled out to check the progress and revealing beans that have browned, grown in size, and lost moisture. As the roasting process continues, the beans grown deeper brown as the sugars caramelize and various chemical reactions develop the flavor and aroma of these seeds from a foreign land.

The aroma emerging from the roaster is at first bread-like, but as the beans develop and begin to pop, it grows stronger and sweeter, at times revealing itself as flowers or tropical fruit.

Roasting notesA few more minutes pass as the trier is repeatedly pulled to check the progress of the roast. In these final minutes the roast is constantly changing. There is a small window – a sweet spot if you will – where a coffee bean will display its best characteristics. Once this sweet spot is reached the roast is quickly stopped.

The weighty arm that holds the drum door closed during roasting is pulled back, releasing sweet smoke and thousands of plump, perfectly roasted beans. As the beans hit the cooling tray the effects of the roast can be seen, smelled and heard. As the smoke clears and the sizzle and pop of the beans cease, they quickly cool. Maybe one or two are tasted as they are still warm to the touch.

The drum door is shut. Whoosh, the flame fires up. The bucket is filled, raised overhead and dumped into the hopper. The hopper door opens and lets the next batch of beans begin the process of being brought to life. The smell of freshly roasted coffee permeates the room. The swoosh of the beans is constant. It’s getting hot...the day’s roasting continues.


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