Simple to use, easy to clean and travel-friendly, the AeroPress is a great brewer for the solo coffee drinker. Invented in 2005 by Aerobie president Alan Adler, who also invented the Aerobie Flying Disc, the AeroPress produces a rich, round, textured cup of coffee.
16g fresh, whole bean coffee • Soft, clean water • AeroPress and paper filter • Grinder • Stirrer • Scales and timer • Decanter
Pop your water on to boil. Assemble the AeroPress by placing a filter paper in the black cap, and screwing into place on the brew chamber. Make sure to use some of your boiling water to rinse the paper.
Weigh out and grind your coffee, aiming for a caster sugar like consistency. If you're using the Wilfa Grinder, turn the hopper to the second "R" in "AEROPRESS". Add your ground coffee to the brewer and tap the sides of the chamber to level the coffee bed.
Place the brewer on your decanter and the whole ensemble onto your scale. Don’t forget to zero your scales before you start brewing.
Start your timer and quickly top up with 250g water, making sure to run the water over any rising patches of dry grounds. Your brewing water should be just off the boil, around 95°C.
Stir the coffee to ensure no grounds are left dry during your steep time, being careful not to disturb the paper filter in the bottom cap.
Quickly set the plunger into the top of the brew chamber to hold the coffee and water in place, to avoid it simply running through the filter paper. At this point take the whole brewing ensemble off of your scale.
After two minutes remove the plunger and give the brew a gentle, final stir. Insert the plunger again and apply gentle pressure, pushing the brewed coffee through the filter over around 30 seconds.
Remove the AeroPress from atop your decanter, remove the cap and discard your coffee puck and filter paper into the compost bin. Swill your brewed coffee, savour and enjoy!