エアロプレス

Aeropress

This is an extraction tool developed by Aerobie, a company that makes Frisbees .
There really are no barriers in business.

It's a fairly common extraction method, and Aeropress competitions are held all over the world.
By the way, knowing about the AeroPress will make you seem like you know a bit about coffee, so I recommend it for people like me who are interested in the design.

It's a simple yet revolutionary extraction method that allows you to extract a strong flavor like espresso by applying pressure , or a light taste like drip coffee by passing it through a paper filter. It's also easy to clean.

Also, each recipe has a completely different taste,
Another feature of this recipe is how easy it is to make - almost anyone can make the same taste , as long as the time and amounts are the same.

By the way, my recipe makes a coffee that is a little stronger and more flavorful than drip coffee.


<Things to prepare>

Beans: 14g

Water: 180ml

Aeropress (available on Amazon for around 3,000 yen)

A stirring stick or a long spoon (included with your AeroPress purchase)

Scale (if available)

Grinder (either manual or mechanical)

Aeropress filter (either paper or metal is fine)

(Prior knowledge)

Since it does not require delicate pouring and does not require a kettle,
It's totally fine to use Kettle Direct .

When it comes to AeroPress filters, paper ones give the coffee a light taste similar to drip coffee, while metal ones extract the oils along with the coffee, giving the coffee a richer taste similar to French press or espresso.
(I use DISK coffee filters, like the ones below. They come in a pack of two.)

<Order>

1. Grind the beans

2. Boil water

3. Prepare your Aeropress

4. Pour in hot water

5. Stir again

6. Set up the Aeropress

7. Extract

8. Drink

That's it! It's that easy!! If this explanation is OK, go now!
See below for a more detailed explanation.

<Details>

1. Grind the beans

Grind 14g of beans to medium size (approximately like the photo below).

If you don't have a scale, roughly one coffee spoon is 14g.

(Prior knowledge)

Small beans like Ethiopian beans weigh about 0.1g per bean, while larger beans like the El Salvador Pacamara variety weigh about 0.2-3g per bean, so if you have the time, try counting them.

I like it a little coarser than drip coffee.
Because of the pressure applied, the flavor tends to be quite strong, and I don't want it to have too much of a strong texture, so I make it a little coarse.

But hey, this is also a matter of personal preference, so feel free to experiment.


2. Bring the water to a boil

The recommended water temperature is around 80-85 degrees. Generally, you can boil water in an electric kettle, pour it into a coffee kettle, and wait about 5 minutes for it to reach that temperature.

(Prior knowledge)

This is the same reason why the beans are ground.
The water temperature is kept low to keep the flavor a little milder and not too strong.

But this is also a matter of preference, so try changing it up once you get used to it.
Once you make the change, take note of it and you can become a pro if you want to recreate your favorite flavor at any time. (Smug face)

3. Prepare your Aeropress

Place the AeroPress with the piston side facing down and add the coffee beans.

After that, place a paper or metal filter into the black plastic filter part and wet it with water.
Once wet, spread it out firmly with your fingers so that there are no gaps.

By the way, if you pour water like this, the table will end up flooding a little later, which can be a big problem. (From personal experience)
If you have a wife or mother, you will definitely be scolded.
Make sure you put something underneath it or pour water over the sink.

(Prior knowledge)

This is the brewing method known as the inverted method in English. There are other brewing methods as well.
They say that a fool and scissors can be used in different ways, and there are many different ways to use them.

4. Pour in hot water

Slowly pour in 180ml of hot water in one go, stirring the coffee grounds with a stir stick as you pour.

(Prior knowledge)

There are two main methods of brewing coffee: permeation and osmosis.

The permeation method is a method of extraction in which hot water passes through the beans, like espresso or drip coffee.
On the other hand, the percolation method is a method of extracting coffee by continuously soaking the beans in hot water, like green tea. So the AeroPress is a percolation method.

5. Stir again

After pouring the first pour of hot water, stir everything again about a minute later.

6. Set up the Aeropress

Close the black filter lid and invert the cup to extract the coffee.

At this time, if you pull the piston a little,
I don't really understand why, but I recommend it because the coffee doesn't drip out due to surface tension or something.

7. Extract

Slowly press the piston to extract the coffee.

At this time, when you press it all the way, air bubbles will come out with a whooshing sound.
Personally, I don't like the feeling of bubbles, so I stop the extraction just before the end.

8. Drink

I space out while drinking coffee.


<A little bit of geeky knowledge>

*I can't deny that I feel like I'm making this page about brewing methods just to share some nerdy knowledge. That's what it means to be a craftsman. That's the spirit of a craftsman. Yes.

About the difference between penetration type and permeation type.

As mentioned above, there are two ways to brew coffee.
In both cases, the longer the extraction time, the higher the yield and concentration will be, but the degree of increase varies.

First of all, what does extraction actually mean physically?
There are steps to extraction:

1. When water comes into contact with the outside of the coffee grounds, the ingredients peel off.

2. The peeled off components dissolve in water

It will be.

And this is the important point.
The speed of this extraction is determined by the difference in solids concentration between the dissolving solids (coffee grounds) and the dissolving liquid (hot water).

Do you remember when you made salt water in a science experiment, the salt dissolved really quickly at first, but as you added more salt it became harder to dissolve?
That's it. Probably. For more details, please ask someone who graduated from a science university.

So in an infusion brewer, the entire ground coffee is immersed in water all at once, so the ingredients dissolve all at once at the start of the brewing process. However, the rate of dissolution quickly slows down as the solids concentration in the liquid quickly increases.

On the other hand, with the permeation method, since there is less water in contact with the coffee powder, the ingredients are extracted slowly at first, but since 0% water is constantly being supplied, the difference in solid concentration with the coffee powder is large, and the extraction speed becomes faster.

So what is that about?
This idea helps you think about your coffee grind level.

The shorter the extraction time, the finer the grind.
The longer the extraction time, the more the grind size should be coarser.
The idea is that you can brew coffee with roughly the same yield and strength.

Well, I decided to deviate from this way of thinking.
The grind size of the permeation type Aeropress is coarser than that of the permeation type drip,
Well, it depends on the person. The most important thing is that it tastes good when you drink it. (But I adjust the concentration by changing the amount of beans and water. This is the result of trial and error.)

However, it is better to think about your own method after understanding the theory.
I'm sure it'll be a shortcut to making your favorite flavor, so I thought I'd introduce it to you! lol

Well then.

Back to blog