Archive forJanuary, 2008

My coffee recipe.

(See also: My Iced Coffee Recipe)

To start you’ll need an Aeropress, and a grinder equivalent to Capresso’s Infinity conical burr grinder. A normal burr grinder or even a decent blade grinder would probably do just fine, but you might end up with a smokier taste.

You’ll also need a way to boil water, a sixteen ounce mug, and of course, some coffee beans (probably at least 1/8 lb to be on the safe side).

  1. Set up the Aeropress on your mug
  2. Now, bring the water to boil.
  3. Once it begins boiling, turn off the heat. If you leave it boiling, the water will be to hot when you brew.
  4. Grind on the finest “fine” setting on the infinity (not extra fine) for 25 seconds (#5 on the infinity), and pour grounds into the Aeropress.
  5. Now, fill the Aeropress the measuring cup/plunger to right between 2 and 3 cups.
  6. Trickle some water into the grounds, and then follow with a full pour
  7. Work Aeropress’s magic. (you know, stir for 10 seconds and then plunge for ~20)
  8. Remove the press and add skim milk until the volume is about halfway up the mug.
  9. Fill rest of mug with heated water
  10. Wash Aeropress
  11. Enjoy!

I suggest not adding any sugar, so you can get the taste of the bean. Trust me, give it a couple tries if you’re used to sugar. If you use this method your coffee will not be very bitter—only the natural bitterness of the bean which is much less than you’d expect.

This method seems to work well with anything from half city to darker full city roasts. I haven’t tried a French roast (I just really don’t like them). If you use a very light roast, your coffee will sour after about 20 or 30 minutes, but anything darker will be fine for at least an hour. It won’t go bitter at all!

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