The compact and flexible device lets users utilize a variety of innovative brewing methods.
BY TANA NANETTI
SENIOR CONTRIBUTOR ONLINE
Photos by Tanya Nanetti
AeroPress AeroPress is a unique product among other brewers.
The product was not created by your typical coffee enthusiast however, but by an engineer and inventor who was a former teacher at Stanford University, its story began in 1984 with the creation of Aerobie, Inc., an industry leader in high-performance sports toys.
After the creation of the famous Aerobie Pro flying ring, Alan Adler decided it was time to create something new that was easy and fun to use coffee brewer that can make a better cup of coffee.
The AeroPress was launched in 2005, and in just two decades, it has been one of the top coffee brewers , ideal for both indoor and travel for any barista at home or coffee shop that is professional.
The main reason for this is its flexibility: cold and hot drinks like short espressos, long filters regular, inverted, diluted — basically everything is brewed using AeroPress.
Here’s a brief list of five totally different AeroPress techniques that will assist you in finding your ideal recipe … explore with them. And who knows you might even be the winner of the next local AeroPress competition!
This is the basic idea Alan was thinking of when he came up with the AeroPress.
Place the filter into the AeroPress and rinse it and place it on the top of a sturdy cup (or your preferred vessel) and add medium-coarse espresso and water and stir. Close with the plunger, forming an air vacuum.
After an average of 2 minutes, press lightly for about 2 minutes, and you’ll have an amazing coffee in the cup without any fuss.
Ideal as a point of departure to explore the AeroPress potential the recipe can be modified to brew various types of coffee, ranging from the simplest short drink that is concentrated to the full cup of what’s similar to the “filter” coffee.
Most likely a result of the ongoing pursuit of the perfect, replicable cup of coffee. However, the main benefit of the inverted method is the superior level of control that it can provide.
Stirring, turbulent and agitation can be controlled; the inevitable leaking that occurs when using the standard method is eliminated and precise ratios of brews are maintained.
Let’s admit it when the barista slyly flips the AeroPress over the brewer, everything appears pretty cool.
But this “act of bravery” comes with a few drawbacks that start with the chance of mess that could occur during the flip The plunger could blow out, the coffee could leak … and, the entire brew may be ruined in a single moment.
Imagine the scenario you’re camping and you want to make an excellent coffee drink for yourself and your companion But you’ve have only your AeroPress with you. Will just one cup suffice to make two cups?
By using the dilution technique, you create a concentrate which after the brew has been completed, you dilute it by adding hot water. There are a variety of methods for this have been shared but the one thing they have is a distinctly large proportion (something as high as 1:7).
Simply boil 500g of water, then grind the 36 grams of coffee in medium-fine grind. Then, put together the AeroPress (Inverted style) and pour in the grounds and then fill it with hot water.
Stir then rest and turn.
At this point, you’ll have about 215ml of espresso: dilute it by similar amounts of hot water and you’ll get two cups of coffee that has the same quality and flavor to your traditional inverted coffee.
The Longer Brew
With the help of Jonathan Gagne and his scientific coffee page Coffee ad Astra, a completely different take on the traditional AeroPress recipe was released in the year 2000.
It’s as simple as a regular drink, using 18g of coffee (preferably light roast) and 260g of water at a temperature of 100degC Stir well using an alternating motion, then place the plunger on the table, and then–after stirring when the timer has reached 5 minutes, let it stand for 9 minutes and then gently press.
The resulting coffee, which is perfect for those looking for the highest extraction (and most importantly, for those who aren’t in a rush) It will have a more robust flavor profile and an extraction percentage that is similar to an expertly prepared pourover or coffee that is cupping.
What if you really would like to drink a glass of wine and you’re only capable of fitting your AeroPress into your bag for travel?
Then the “NoPress AeroPress” recipe is the one you should try It’s a completely “weird” approach to the AeroPress that utilizes it with no plunger, not pressing the part.
The recipe has been available online for a while The recipe was made more popular this year due to the Real Sprometheus coffee instructor and YouTuber.
Although it might be difficult to believe that the AeroPress is quite effective as a dripper. It is able to easily create a flat coffee bedthat produces virtually no bypass (basically it’s the unneeded water that bypasses the filter and flows directly into the coffee) and its tall vertical walls are ideal to soak all the coffee at once.
Simply grind 15g of medium coarse, then drop it into the chamber that has been equipped with its filter, then add the 240g of water directly into the chamber and give it a good swirl, then let it drip.
After a lengthy extraction (even more than 5 minutes) After that, you’ll get a clear, but complex cup with a rich scent.
The fun doesn’t end there thanks to the many coffee enthusiasts out there and the AeroPress “experience” is enhanced by the use of a variety of improvements.
From the PuckPuckDrive (to make the perfect cold drip) to the Fellow Prismo and Joepresso filters (to keep your short-espresso-like drink at hand all the time) and from the metallic filters to 2Pour Dual Press (to basically split the brew into two cups) There’s always a new method to brew using your AeroPress.
A BIT ABOUT THE AUTHOR
Tanya Nanetti (she/her) is a barista for specialty coffee who is a traveler, as well as a dreamer. When she’s not in front of the machine (or exploring a hidden part of the world) she’s creating content for Coffee Insurrection the website that focuses on specialty coffees she’s developing with her boyfriend.
This article was first published at Barista Magazine, an online magazine dedicated to baristas and coffee professionals.