Completely crazy, right?
But seriously you can brew pretty much as much coffee as you could want with this method and it really does taste delicious...
Here's how it works:
1. Take any pitcher that holds plenty of coffee (an 8 cup Bodum French press was used by this blogger).
2. Add very coarsely ground coffee. We used 47 grams (1.5 oz), or about 7 scoops.
The grounds should look like this:
3. Add twice as much hot water as coffee and let the slurry breathe and rest for about 30 seconds (bloom time).
4. Pour in the rest of the water vigorously. However much coffee you use, multiply that by 17 (I know, math is hard...we should do a future blog post with 17x multiplication tables).
In total we used 799 grams ('cause 800's just one gram too many!) aka 27 oz. of water just off boil (204 F or 95 C).
If you measured as obsessively as I do you'll feel like this:
If you're a normal human you're probably making breakfast at the same time and just guesstimating. That's fine. Either way you should now have a big pitcher that looks like this:
With a crust or submerged iceberg of coffee that traps most of the heat inside the brew (where we want it).
Your cap should look like this:
5. Wait. It's global warming time now, and you'll see your little submerged coffee iceberg gradually get thinner as grounds trail off and float down through the coffee to collect on the bottom.
Resist the urge to stir! This method is all about patience. Notice that the finest grounds (densest in water) have fallen out of the brew first and are locked on the bottom of the brew by a cap of falling coarser grounds. This is very handy since we didn't want them in the brew for long anyway (they over-extract and yield bitter flavors quickly).
Here's the bottom of the press after a couple minutes:
6. 4 minutes after first adding water, break the cap or crust with a spoon and scrape off the foam. Inhale as you break: it's free, amazing and legal in all 50 states...
A cup filled with water comes in handy as you clean out the foam. You can get a spoonful of foam (and a few floater grounds) and just dip the spoon in the hot water to clean it. The foam inhibits flavor, so this is the same process coffee pros use for tasting samples of coffee in the roastery.
You should end up with a clear top, like this:
7. Don't serve the coffee! Wait some more. 10 minutes more actually. We ended the brew by breaking the crust. Now we're allowing the coffee to cool out of brewing range naturally and allowing super fine particles to settle out of the brew gradually.
Use this time to prep your cups or your serving vessel. Put an S Filter in your AeroPress, latch the cap and place the open tube on the first cup / vessel.
Done? Good. Now listen to about 2 Beatles songs and check your timer. It should be close to 10 minutes (or 14 if you left it running from the start).
8. Has it been 10 minutes? Now you can pour gradually and gently through the AeroPress + S Filter into your cup.
The S Filter will catch the last remnants of fines and allow you to tip the press all the way and get every last drop without getting grounds in your cup.
Coffee should taste clean, sweet and delicious. Bonus: because you were patient the coffee is now nearly at perfect drinking temperature, so you can take a test sip now.
Is it amazingly more delicious than usual? Thought so. :)
We'll do an iced coffee version next time...