What you'll need:
- Digital Scale
- Your Favorite Mug
- A Bag of Redbeard
- Few Minutes of Free Time
The first thing we do is fill our kettle up with purified water and set the temperature. Water temperature is extremely important to the extraction process. The darker the roast, the cooler the water should be. We recommend brewing light roasts at around 205 degrees Fahrenheit, medium roasts at 200 degrees, and dark roasts from 195 degrees. Experiment with your temperature and find out what works best.
Next, weigh out your beans to be ground. We suggest putting 20g of coffee into the aeropress which ends up being about a 1:11 coffee to water ratio. We usually grind the coffee to about the consistency of table salt, and we do it while the water heats up. Then, we wet the filter to get rid of papery tastes as well as the mug, plunger, and aeropress chamber so they will retain heat.
After the coffee is ground and the water is at the desired temperature, place the plunger in between the bottom of the chamber and the 4 and set the aeropress up in the inverted direction. Pour the coffee in and get your timer out. Bloom the coffee for 15 seconds at about double the weight of coffee. Slurry the grounds in the chamber for 10 seconds, then fill the rest of the chamber in the next 10 seconds. Place the cap with filter on and flip the press on your mug. Start pressing immediately with gentle pressure for a 45 second press.
Remove the aeropress from your mug and pop out the waste in the trash, rinse your aeropress off for the next time, and go forth to enjoy your precious cup of coffee.