Tuesday, July 6, 2010

Best Aeropress Method of the World

It took a while - I don't know why - to bring our World Championship Aeropress recipe to you. But finally here it comes.

Again a look at the preparations and the final in England.

Jeff and I were searching to get out the most of the Washed Yirgacheffe from Square Mile Roasters.
After hours and hours of experimenting and tasting we come up with the following :

Grind : One bit finer then filter. On Ditting : 4.

Water serving temperature : tough one. We trained at 80, but then competed in the finals at 82°C. Jeff thought the roast was very fresh and needed 85, but I thought that was dangerous. He went for something in the middle.

Volume of coffee : 20 grams. A classic cut for us; a lot for a 20cl drink maybe.

Then the brewing :
Before the actual brew we decided to make a blind press to heat up the plastic of the press, the cup and rinse the paper filter.

We first take the filter and filter holder off and reverse the press. 20 grams is ground in a stainless steel cup (this is non static, except for the lightest of ground!!) and we use a funnel to keep things clean.
As pouring device we went for the Buono Kettle. This allows you to pour slowly and, this way, control the blooming. We often see an uncontrolled blooming while pouring too much water too fast.
We pour the water very slow and keep on rotating the base to make sure all coffee grounds brews well. This takes about 30 seconds.

We screw on the filter and wait 60 seconds. By this time all coffee is well agitated and it's time to turn things into pressing position.

We go now for a very slow press.

After almost (another) 60 seconds we stop just before or just on the moment of the hissing sound. The last bit of water is very oily and bitter.

Get rid of the Aeropress and serve your cup.

From the 6 judges, 3 of them thought this cup was the best. 3 others pick Marie's cup. The head judge Tim V came in between to take a final decision. He thought Marie's press was a tad cleaner.
Surprise came later when I heard about her technique : 80° (served with the Buono), same semi fine grind, 16 grams of coffee and the same steeping time.
Seen the fact both recipes are very close and scored as high ; it may be seen, for this coffee, as the perfect way of getting a 'perfect' cup.

(photo by Tim Varney and also thank you Tim for the very good organisation)

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