Coffee
Table of Contents
1. AeroPress
1.1. Gabriel
1.1.1. Basic Coffee
James Hoffman's AeroPress technique
- 11g of coffee
- 200g of hot water
- Boiled, but not bubbling in the kettle
Brew for 2 minutes, swirl gently, sit for 30 more seconds then press down.
- Experiment: Boiling Water
Coffee: Taylors of Harrogate Decaffe Ground
What?: Seeing how the taste is affected by using freshly boiled water, rather than waiting for it to cool for a minute until the bubbles disapate.
Result: A layer of something on top, and of course I have to wait longer for it to cool down. Drinking without milk (because I ran out) or sugar (because sugar). Tastes a little too acidic off the bat, although that seems to have subsided a touch as it cools. Too cool and it becomes too bitter. I think this isn't a good method and the water temp needs to be lower than ~90 (roughly estimating how much the water cools when it stops bubbling).
1.1.2. Inverted Method
- 11g of coffee
- 50g + 150g hot water
Best with freshly ground coffee. Invert AeroPress with plunger at or near (1) and add coffee. Bloom coffee for ~30 seconds, then add rest of water and let brew for ~2 minutes. Pre-wet filter paper, attach filter and then place mug or glass on top. Hold plunger and main chamber with one hand, mug with the other, and flip. Press firmly until completely drained. Can technically flip the AeroPress without the mug on top but is slightly riskier.
1.2. Becki
1.2.1. Milk Coffee
There is some play that could be done here. Becki doesn't care too much about the coffee and more about the caffeine extraction, but I still want to make sure it tastes good. At some point need to grab an espresso machine to use for this particular drink for more concentration.
- 16g-22g of coffee
- Depends if finely ground
- (3) label on AeroPress of water
- Small amount of ice in the mug
Double walled plaster cup, topped with oat milk
Brew for 2 1/2 minutes, swirl, sit for 30 seconds then press. Add to cup and top with oat milk.