How to make coffee with the Aeropress
In this test, we will show you everything you need to know to make the most of and improve the taste of your coffees, in a very easy and practical way with this portable Aeropress method, the method known to date for performing competitions worldwide.
Information
Difficulty: Easy
Ingredients
E 22 gr of specialty coffee.
E 207 gr of water (90°C).
Utensils
E An Aeropress.
E Aeropress paper filter.
E Scale.
E Thermometer.
E Kettle or kettle to heat water.
E Cup.
E Manual or electric mill.
E Stopwatch.
PREPARATION
Utensils needed. | Credits: Jonathan Trincado.
E Heat the water to a temperature of 90°C.
E Insert the filter into the filter cover.
Paper filter. | Credits: Jonathan Trincado.
E Pre-heat the filter with hot water to remove the flavors from the paper filter and discard the water.
E Place everything on the scale for better quantity control.
Aeropress/cup set on the scale. | Credits: Jonathan Trincado.
Ground coffee. | Credits: Jonathan Trincado.
E Add the rest of the water until the 207 gr of water is completed, at the end of the discharge, make small turbulence.
Mix ground coffee and water. | Credits: Jonathan Trincado.
Coffee extraction. | Credits: Jonathan Trincado.
Coffee prepared. | Credits: Jonathan Trincado.
It is my favorite form of elaboration since in this way I managed to be 1st place in a regional competition and 2nd place in the national competition of the same year, so I will show you step by step my technique and recipe. The ingredients are the same as those mentioned above, with the only difference that this time we will use 205 gr of water.
E Remove the filter cover from the Aeropress and place it in a cup.
Filter pre-infusion. | Credits: Jonathan Trincado.
Inverted method.
E In a first pour add water with an initial temperature of 85 ° C up to 40gr and wait at 1:20 min.
E In a second pour add water up to 140 gr and wait for 2:30 min.
E In a third pour add the water until reaching 205 gr and place the lid with the pre-infused paper filter to remove the paper flavor and discard the water.
E Once our 3:20 min has been reached, turn the Aeropress towards the cup making a slight circular movement with the hand to remove coffee particles that remain attached to the cylinder walls.
E Start the extraction process by exerting pressure evenly, leaving at least 10ml of water in the plunger at the end of the extraction so as not to drag bitterness.
Coffee extraction. | Credits: Jonathan Trincado.
Recommendations
E Recommended temperatures are between 85°C/90°C.
E It is important to use specialty coffee for better enjoyment since the Aeropress highlights those flavors and acidity peculiar to coffees.
E Making a formula will help us be clear about what we are going to get every time we make a coffee.
About the Author
Jonathan Trincado 
Barista skills, brewing, sensorial, trainer.
My beginnings were in mid-2013 in a family business in the center of Caracas-Venezuela, there with my cousins Wendys and Kleidys, my passion for coffee began and it was not only coffee but also pastry and artisan bakery. After training, we began to be basic barista trainers, with which I begin to give my first courses taught on weekends.
In 2017 I attended my first national Aeropress competition, remaining within the 16 semi-finalists, but that result was not enough for me, so I prepared for the 2018 competition. I attend the Maracay-Venezuela regional where I get the 1st place, being classified for the national competition held in Maracaibo-Venezuela, being 2nd place nationally.
I currently reside in Barcelona-Spain where I work as a trainer barista and I am still in constant training in the world of specialty coffee because I carry this phrase with me from a special person, “coffee as knowledge is infinite”.
