As promised earlier in the week, a quick catch up on the stuff I’ve missed while being: knee deep in code, colour charts, product photos (and goodness knows what else) whilst being surrounded by numerous empty coffee cups and pizza boxes; or in four words: building the new website.
The main event was the World Aeropress Championships, which was won by Jeff Verellen of Caffènation in Belgium.
Jeff’s winning AeroPress recipe is rather complex, probably not something you’d use everyday, but then again it was for the World Championships and as the years go by I imaging the winning methods are going to get more and more complex.
I’ve just tried the recipe myself (recreated to the best of my abilities!) and I’ve got to say it makes a clean, bright, sweet and fruity brew. Jeff used a Kenyan coffee in the tournament, so this method is probably best suited to a similarly fruity coffee, although there’s no harm in trying it with other coffees.
Jeff’s Recipe:
- Pre-heat AeroPress, making sure to rinse the paper filter thoroughly
- Heat 270g (approximately 270ml) of water to 80°C
- Place the assembled AeroPress on top of a jug (or mug)
- Splash a bit of hot water on the filter before adding 17g of coffee – ground slightly coarser than filter grind
- Add 40g of the water, taking care to wet the coffee evenly
- Wait 30 seconds (allowing the coffee to bloom) then slowly pour over the rest of the water
- Leave to steep for 1 minute – by this time approximately 1/4 of the coffee solution will have filtered out the bottom
- Add the plunger and slowly press until 1/2 of the remaining solution has filtered out.
- Remove AeroPress and discard the remaining solution.
- Serve
Tags: aeropress
