Aeropressing

On Twitter a little while ago, I mentioned I got my Aeropress recipe right. For those unaware, the Aeropress is a manual coffee brewer that relies on pressure to get its results. It's cheap, straightforward, and a solid introduction to the world of manual methods. I recommend it.

For those of you who have an Aeropress, here is my recipe. It makes a great cup—or at least, one suited to my tastes—every time. As far as the beans are concerned, I used the latest release from Blue Bottle Coffee, an Ethiopian variety called Yirgacheffes. (As an aside, this recipe only works if you have a burr grinder. If you like coffee and you don't own one, you should get one. Here's a cheap manual version if you don't want to spend the cash for an electric one.)

First, you'll want to bring your water to 200 degrees fahrenheit. If you don't have an electric kettle that reads temperature, the next best thing is to bring water to a boil, and let it rest for around 30 seconds.

As your water is getting hot, weigh out 18 grams of coffee, roughly a decent scoopfull.

Grind to around the consistency of kosher salt, which—on a Baratza Encore grinder—is about a 12.

Now, you want to rinse out the filter with the hot water to remove any of the paper taste and warm up the mug. After rinsing, dump the water.

We're doing the inverted method, so at this point, place the grounds in the Aeropress like so.

Add water until you get to the "3" mark, gently stir, and let sit for 30 seconds, so the coffee can develop flavor.

After 30 seconds, add water until you get just past the "1" mark and let sit for 1 minute. Give the grounds 10 vigorous stirs—the Aeropress comes with a handy paddle—then press into your mug.

Top off your mug with hot water—the Aeropress makes something of a coffee concentrate—and enjoy!