Today in our Iced Coffee series we're focusing on one of our favorite manual brewers: the AeroPress. The quirky little gadget is one of the most fun and fast ways to brew amazing coffee! It also leaves TONS of room for experimentation and geekery. AeroPress fans are so into this that there are actually coffee brewing competitions using just the AeroPress! Seriously, just Google AeroPress recipes and you'll be blown away. In fact, we did just that! After trying many different recipes, we're going to share our two favorites. The first will be a general, everyday Iced Coffee, the second will be more like an Iced Americano for those of you who love to make espresso-like shots using the AeroPress. Note: both recipes use the Inverted method!
What You'll Need:
- An AeroPress (with the scoop, paddle, filters and funnel it comes with)
- Hot Water (Just off the boil or ~200 F)
- A Scale (entirely option but necessary for full on geekery)
Everyday Easy Iced AeroPress
Step 1: For our everyday, smooth and drinkable Iced AeroPress, grind your coffee medium-coarse like sand. We recommend a light to medium roast, something fruity and sweet like Ethiopia, Honduras or Costa Rica. Put the plunger into your AeroPress to the 3 mark and INVERT IT (turn it upside down). Add 1.5 level scoops of ground coffee (20 grams).
Step 2: Add hot water to fill about half the total chamber (30 grams).
Step 3: Using the AeroPress paddle, gently stir the coffee and water 3 times. Let the coffee bloom for 30 seconds.
Step 4: Add more hot water until there is only about 1/2 inch of space left at the top (another 138 grams of water). Allow the coffee to extract for an additional 2 minutes. During this time, fill your 8-12oz drinking cup with ice (80 grams).
Step 5: Add a filter to the AeroPress basket and lock it on top of your brewing chamber. For best results, rinse the filter first with hot water.
Step 6: Carefully flip your AeroPress onto your glass full of ice! If the glass opening is too wide or too narrow, use the funnel that came with your AeroPress for stability.
Step 7: Gently but firmly plunge the coffee into your glass over the course of about 15 seconds. Stop once you hear a hissing noise!
Step 8: Enjoy! Add simple syrup and/or milk as desired. This recipe is not a concentrate, the ice melting should dilute the coffee to a typical brew strength.
AeroPress Iced Americano
For those who prefer a more Espresso-like AeroPress experience, we've put together a recipe just for you!
Step 1: Place the plunger at the 4 mark and INVERT your AeroPress. Choose a medium to dark roast coffee or your favorite espresso blend. Grind fine as you would for a pour over or even as fine as a typical espresso (powdery). Add 2 heaping scoops (25 grams) to your AeroPress.
Step 2: Go ahead and pre-rinse your filter at this point as this recipe involves moving quickly and you'll want to be ready! Add enough hot water to fill the chamber with coffee and all to about half-way full (26 grams of water).
Step 3: Give the grounds and water 3 quick stirs and start your timer!
Step 4: Add water again until you're about 1/2 inch from the top (another 80 grams).
Step 5: Lock your filter on top of the AeroPress
Step 6: At 0:45 seconds, carefully flip your AeroPress on top of a mug
Step 7: Plunge as quickly as possible. This part is critical to getting a bit of that crema you see on professional espresso machine produced espressos! Stop plunging when you hear a hiss.
Step 8: Now is a great time to add a bit of sugar if you like while the espresso is hot. After you allow the espresso to cool for a minute, pour over a 8-12 oz glass filled with ice and add cold water to preferred level of dilution since you've just made a concentrate. Add simple syrup and milk if you like and enjoy!
We're starting the week off right with 2 New Arrivals!
Costa Rica Cumbres del Poas Organic: We can't get over how many awesome coffees are coming out of Costa Rica this season! They just seem to be getting better and better too. This offering comes from a 3rd generation family owned micro mill and it's lively, sweet and exceptionally well balanced. Look for sweet and crisp notes of orange, peach, honey and honeydew. Perfect for flash brewed iced coffee!
Papua New Guinea Kimel Estate X: Don't let the "X" grade on this Single Estate coffee fool you! X is just a sorting variety meaning the smaller beans in the lot, and in this case, small packs a punch! Much like Peaberry, this bean is a more subtle and approachable version of it's larger brothers. It's syrupy and rich with a slight complexity of flavors which include cocoa, cherry and caramel.
Have you checked out our recent guides on making Flash Brewed and Cold Brew iced coffee? Coming soon, iced AeroPress! Follow us on Facebook, Instagram and Twitter for the latest news and guides as well as just plain silly nonsense around the shop.
Well it's officially the middle of summer, which means Cold Brew coffee is selling like crazy here at our coffee shop! But if you aren't a local, don't worry! Cold brew, also called Immersion Brew, is so simple to make at home, all you need is a little patience. This guide will get you started with your first homemade Cold Brew coffee and we'll give you some ideas so you can experiment on your own!
What You'll Need:
- A Container - We used a 16 oz Mason Jar. For a larger batch, use a quart sized Mason Jar and double the coffee and water.
- A spoon - Or really anything to stir with
- A Scale - if you don't have a scale, we'll explain how to use measuring cups below
Step 1: Coffee!
For this guide, we went with a 4:1 ratio of water to coffee. That means for a 16 ounce Mason Jar, use 3 ounces of coffee (by weight). If you don't have a scale, use approximately 1 cup of whole bean coffee. Feel free to experiment with your ratio! Popular ratios include 16:1, 12:1, 10:1, 8:1 and on and on. Get a box of mason jars and try several to see which you prefer! Obviously, less strong recipes will not need to be diluted as much once the brew is finished. Remember that the ice you add later will dilute the concentrate significantly as that's why many folks prefer a more stout brew to start with. Also, a stronger batch means you don't have to make as many batches!
Step 2: Grind!
Grind your coffee coarse, as you would for a French Press. In fact, you can do Cold Brew in a French Press! It makes the final step very simple as all you need to do is plunge the plunger and pour into a final storage container.
Step 3: Stir!
Add the coffee and fill your Mason Jar with clean, cool water. Give it a good stir to ensure even saturation of all the grounds. Now put a lid on it! Seriously though! Next you place the cold brew in the fridge for 12 hours and the scariest place for coffee is the fridge. Coffee tends to absorb surrounding smells and flavors and you don't want your cold brew to taste like week old egg salad!
Step 4: Wait!
Ugh, this is the hardest part. Your cold brew needs 12 hours to steep fully. Feel free to experiment here! Some folks like to leave the cold brew as long as 24 hours to allow for even more extraction. We like to make ours the night before around dinner time and enjoy it first thing in the morning.
Step 5: Filter!
This part varies considering on what you have on hand. As you can see, we used a pour over and filter. You can use a filter and hold it in one hand, you can use cheesecloth and a rubber band wrapped around the lid, the options are only limited by your imagination! Obviously, if you are using a French Press, all you need to do is plunge. Either way, pour your resulting concentrate into another container and store in the fridge (with a lid!) for up to 2 weeks.
Step 6: Enjoy!
As mentioned before, pour your cold brew over a glass full of ice first and taste it to see if it's diluted enough for you. Remember! Cold brew is brewed as a concentrate, dilute to your tastes. As the ice melts, or if you add milk, the brew may reach your desired level of strength. With this 4:1 ratio, we typically use this concentrate diluted to about 60% original strength. To do this at home, just add a bit less than twice as much water as coffee to each glass. If you do a smaller ratio, simply add less water or let the ice do the heavy lifting for you!
New Coffee Day is always exciting, but today's cupping was one of the most exciting yet! We love getting in Microlots and learning about farmer's stories so we were pumped to taste the latest lot from Finca La Rosa's Catalina Rodriguez. We've also received a fresh Swiss Water Decaf and a fresh crop from Uganda!
Honduras Finca La Rosa Organic Microlot: We love coffee with a story and Catalina Rodriguez's story is pretty cool. From poverty to successful coffee farmer, you can taste her love for coffee in the cup. Full bodied, creamy and very balanced, it's sweet and lively with notes of red delicious apple, black cherry and apricot.
Uganda Bugisu AA Organic: Ugandan coffee is often underrated for reasons we can't sort out. This coffee is some of the best coming out of Africa! It's more Indonesian in character than Kenyan and Ethiopian coffees with a syrupy body and buttery texture. Look for notes of baker's chocolate, cherry and raisin.
Honduras Swiss Water Decaf Organic: Another awesome coffee from the COMSA co-op in Honduras. It's been processed using the Swiss Water Method which means it retains more of it's origin character than you get with many other methods and none of that "decaf" taste. It's easy going and accessible with notes of cocoa and graham cracker.
We also restocked our Colombia Swiss Water Decaf! Try them all or build a "house" decaf. We recommend one part Honduras and one part Colombia. For decaf espresso, use one part Colombia and one part Sumatra.
It's officially Summer time and ya know what that means? FLIP FLOPS! Oh and Iced Coffee. There's a lot of mystery surrounding Iced Coffee and the number of brew methods can be overwhelming. We're going to try to break it down over the Summer into a few guides on our favorite methods and recipes. Today we're going to be focusing on Japanese Iced Coffee, which is also called Flash Brewed Iced Coffee. Whatever you'd like to call it, we're gonna break it down real easy as well as give you some more in depth info should you choose to experiment!
What You'll Need (Simple)
- Pour Over Brewer - We used a Hario for this guide, our favorites are the Beehouse Brewers!
- Hot Water Kettle - Most any kettle will do though the best ones for coffee have thin "goose necks"
Additional Tools if Desired (Complicated)
- Scale - Smallest Measurement being 1 gram
- Thermometer - For measuring water temperature
1. Rinse Filter
Simple & Complicated: Start by rinsing your filter liberally. This removes any paper residue from the filter and prepares it for optimal brewing. Be sure to toss the hot water after rinse!
2. Prep Ice
Simple: Fill a 8 - 12 oz glass with Ice!
Complicated: For a 10 oz glass, weigh 150 grams ice. Feel free to experiment here, some folks like using more ice and less hot water or vice versa. For this guide, we did equal parts. More ice will mean your coffee will start strong and even out as it melts, less ice means you'll hit optimal brew strength right away, but you won't have as long to enjoy it while cold. Remember: Coffee to Water (+Ice) ratio is a major determinate of brew strength.
3. Grind Coffee
Simple: Medium-Fine grind is great, just as you'd normally do for a pour over.
Complicated: Medium-Fine to Medium grind. Finer grind will require less extraction time, more coarse grinds will require more. This can range anywhere from 2 minutes to 4 minutes, so feel free to experiment with your time/grind ratio! For this guide, we did medium-fine with a total extraction time of 2:30. Remember: for stronger coffee, use a finer grind with a longer extraction time, but beware of over extraction unless you prefer a more strident cup!
4. Add Coffee to Pour Over and Bloom!
Simple: Add coffee to the pour over after placing it on top of your glass full of ice. Now add just enough hot water to saturate the grounds and allow 30 seconds for the coffee to "Bloom." Water should be just off the boil.
Complicated: Add coffee to the pour over after placing it on top of your glass full of ice. Add 20 grams of hot water, saturating grounds. Water temperature should be 190-205 degrees F. Allow 30 seconds for bloom. This is also a great place to experiment. For instance, if you want a longer extraction time, say 3:30 total, you can add 15 seconds to your bloom time and make up the rest with slow pours. Also feel free to experiment with your water temperature, some coffees extract more fully with hotter water, some folks prefer coffee extracted with slightly cooler water. For this guide, our water was at 200 degrees F.
5. Pour Remaining Water
Simple: Pour remaining water being sure to saturate all grounds. You may have to do 2 pours if your pour over has small openings at the bottom. Stop when you're 3/4 of the way to the top and it should finish extracting right at the top of your glass!
Complicated: Pour remaining water, ensuring to saturate all grounds evenly until you have added a total of 150 grams of water. Depending on how large the opening(s) is in your pour over, you may have to do this over 2 pours instead of one steady, slow pour. We did this brew using a 2 minute extraction time after the bloom. Once again, feel free to experiment with any of the aforementioned variables including extraction time, water/ice ratio, water/coffee ratio and more! Keep a detailed log of each brew so you can replicate your favorite recipe.
Simple: Add cream, simple syrup and enjoy!
Complicated: Enjoy! True coffee geeks don't add cream and sugar. (JUST KIDDING!) Be aware that depending on your water/ice ratio, your beverage may start strong and even out as the ice melts. The ratio in this guide was a great compromise, so start there!