We first take the filter and filter holder off and reverse the press. Then the brewing: Before the actual brew we decided to make a blind press to heat up the plastic of the press, the cup and rinse the paper filter. A classic cut for us a lot for a 20cl (200ml) drink maybe. Jeff thought the roast was very fresh and needed 85☌, but I thought that was dangerous. We trained at 80☌, but then competed in the finals at 82☌. Remove the press and the what’s left, about 50 grams of water from the recipient and throw away.Ĭoffee:20g Grind:One bit finer then filter (4 on Ditting) Water:82☌ Filter:Paper, rinsed with hot waterġ. Help about 2/4th of the rest of the water through, with the provided piston, very gently. Let the AeroPress steep and drip for about 1/4th through or 1 minute.
After the coffee has absorbed the water, after about 30 seconds, start very slowly pouring the rest of the water, try to re-wet the coffee fully again, see that the grounds do not separate from the water, this can be done using a good kettle with small nozzle. Directly after, wet the coffee by dripping or pouring very slowly all the grounds, about 40 grams 8. Splash a bit of the water on the filter and directly after throw in the freshly ground coffee, as to allow the bottom to wet and expand a bit. Measure 270 grams of soft mineral water or filtered water and bring it to 80☌. Put the AeroPress non-inverted on the recipient. Measure out 17 grams of coffee (well, specifically this Kenya…) and grind coarsely, bit coarser than paper filter at the very last moment. Screw it very tightly into a clean preferably pre-heated AeroPress. Put the paper filter in the filter holder, wet it with hot water, let it expand and refit it.
Coffee:17g Grind:Coarse Water:270g 80☌ Brewer:Upright Filter:Paper, rinsed with hot waterġ.
0 kommentar(er)
