BREWING WITH

AEROPRESS

– BYPASS RECIPE –
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AT A GLANCE

COFFEE        30g

WATER        160ml [86°C to 92°C]

inverted / 2 filters

0:00 1st   POUR 160ml

STIR 10 SECONDS

0:20  PLACE LID AND FLIP

1:00  PLUNGE

1:20  FINISH

ADD 80ml-120ml BYPASS

INTRODUCTION

The AeroPress is a milestone in coffee brewing. It is affordable, versatile, easy to use, and creates great coffee in a variety of different ways. In fact, there are so many possibilities with the AeroPress that there is even a competition based exclusively on brewing coffee with this device; it can do anything from replicating espresso-style coffee, cafetière, and filter coffee, all in one simple small device, that is easy to clean and travel with. It was invented in 2005 by Alan Adler, who sought to create what he saw as the perfect coffee brewing device, that was simpler and more consistent than anything else on the market at the time, and for many, this is still the case. It is a real fan-favourite, and it is definitely a favourite of ours too.

This is the second AeroPress recipe on our website, and utilises a bypass method to create an unbelievably rich and complex variation on the traditional method; it is great for those seasoned AeroPress brewers who want to try something a little different.

METHOD

What you’ll need

  • An AeroPress and 2 AeroPress filters
  • 30 grams of coffee
  • Water
  • A Decanter
  • A scale/timer
  • Your favourite mug

 

Steps

  1. Grind 30 grams of coffee to a very coarse setting.
  2. Heat your water up much cooler, between 86-91°C.
  3. Insert two filters to the cap, and rinse.
  4. Place the plunger into the preheated AeroPress in an inverted position on the scale.
  5. Weigh in the 30g of coffee to AeroPress.
  6. Pour 160ml of water onto the coffee in 10 seconds, stir the slurry for 10 seconds.
  7. Place the cap on top, and flip the AeroPress onto the decanter, making sure not to spill.
  8. At 1 minute, begin to plunge the AeroPress all the way down in 20 seconds.
  9. Remove the AeroPress, and add 80ml of water from the kettle to the coffee concentrate. Taste, the brew and continue to dilute until desired strength is reached.
  10. Swirl the decanter, serve and enjoy.

 

How to adjust

  1. Try finer ground coffee for a sweeter thicker cup, and coarser ground coffee for a brighter more acidic cup.
  2. You can increase or decrease your dose to get a stronger or weaker brew.

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FOR THE GEEKS
Extraction

     Grind:                    850μm – 950μm

     Yield:                     ≈75 % [120ml without 80ml bypass]

     TDS:                       2.28 %

     EY:                          17.1 % [with 80ml bypass]

Water content

     pH:                          7.0

     PPM:                      115

Ready to do some practice?

80 STONE COFFEE ROASTERS LONDON

Speciality Coffee Suppliers

80 Stone Coffee is a speciality wholesale coffee supplier with a long and passionate story for all things coffee. All our coffee beans are roasted in our London based roastery. Browse our shop to see the different beans we have to offer. We not only provide you with the best La Marzocco equipment but we provide some great barista training.