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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


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

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.

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 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.


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I keep hearing about “shade-grown” coffee. Is this something new?

No. But, thankfully, it’s a matter of something old being new again.

Coffee is naturally a small, shade-loving shrub that up until about 40 years ago was always grown alongside other shade-loving agricultural crops under the canopy of the rainforest. Grown in the shade, coffee is easily cultivated without the need for chemical inputs (fertilizers, pesticides, and herbicides), so it’s a crop well suited to be grown organically and in harmony with the natural environment.

With the development of trees that could tolerate the sun and thus produce higher yields, producers began clear-cutting rainforest areas, shifting coffee from being one of the lowest impact crops on the environment to one of the highest. Farms went from being shade- covered, biologically diverse operations with no or little use of agricultural chemicals, to single-culture enterprises requiring huge amounts of fertilizers, insecticides and herbicides. This full-sun, industrial-style method of coffee cultivation eradicates the winter homes of North American migratory birds by destroying habitat, as well as poisoning the environment.

Fortunately, many small growers continue to produce their coffee crops in the shade of the forest canopy. And, more and more growers who had previously abandoned their traditional methods are now realizing the destruction this has caused, and are today returning to the old ways. These traditional, conservation-minded farmers are the ones we seek out when sourcing our 100% shade-grown coffees.

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I’ve always thought that the darker the roast and bolder the brew, the more caffeine there is in a cup of coffee. But a friend just told me that it’s the lighter roasts that have the most kick. Is this true?

Yes, though different species (Arabica vs. Robusta) and varietals (Bourbon, Typica, Caturra, etc.) can have different caffeine content, and the way the coffee is brewed can also change the values. For instance, a “typical” 8 oz. cup of brewed coffee contains on average between 60 – 100 mg caffeine, compared to 45 – 100 mg of caffeine in a 2 oz. double espresso.

Robusta coffee, an overall inferior, bitter-tasting species of coffee widely used in inexpensive mass market blends, instant coffee and some espressos, contain about twice as much caffeine as do Arabica coffees.

All of our Bold Bean coffees are 100% Arabica.

Among Arabica coffees, however, the differences in caffeine are slight. The roasting process reduces the amount of caffeine, but the amounts are actually minimal. If you’re wanting more caffeine, have another cup. If you’re looking to reduce your caffeine, a dark roast isn’t the answer. Go with a decaf (which, by the way, still contain a small amount of caffeine).

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What brewing method do you recommend?

That’s like asking what our favorite coffee is. It depends on the day of the week. Oh, and the particular coffee we’re brewing (though that can change, too). In short, it’s all about individual tastes. Check out our online Brew Guide for the how and why of each method, and decide for yourself which is best.

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Which of the coffees that you roast is your favorite?

Well, on any particular day the favorite might be a South or Central American, Mexican, Indonesian or African – light roasts, dark roasts or in between. It really doesn’t matter. It’s always changing. And that’s a good thing, because it reinforces my belief that variety truly is the spice of life. To my palate, none of our coffees are better than another. They’re simply different.

That difference is what makes sampling coffee, wine, beer, cheese, oysters or barbecue so interesting – and enjoyable. Different origins, regional twists, and even the environment a product is produced in create the unique regional and artisinal foods we celebrate. We’re all about trying new foods and beverages, and we always encourage our customers and the curious to do the same. There are always new discoveries to be made, new combinations to explore, and new methods to try.

Each coffee boasts certain characteristics that are distinctive to a particular place of origin, and our small-batch, artisanal approach to roasting brings out the best flavor and aroma characteristics in every batch of beans.

An Ethiopian coffee, for instance, will likely burst with berry and citrus flavors; a Sumatran, dark chocolate and spice.

A favorite? Don’t ask us. Decide yourself.

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