Ki0217

This recipe is best for Something with fruity notes, medium roast

Enjoy your coffee! This recipe is best without milk. It creates a more light and delicate tasting brew and if you’ve chosen a fruity coffee you should enjoy some sweetness from this recipe.

I’ve been trying various recipes for the Aeropress and I enjoy a stronger tasting coffee in the mornings, but throughout the day I Enjoy lighter coffees, so I brew Pourovers. I wanted to try and create a lighter Aeropress recipe that would give a result more along these lines. I thought a fruity coffee would work nicely for this so I used one from Equador. This recipe highlighted the melon and lemon drops tasting notes for me and gave me that more delicate, lighter taste and had lovely, complex, fruity notes.

I use two filter papers in this recipe as I find it helps the with a cleaner tasting cup
I think this is a good recipe for anyone to try. It’s easy to make so good if you’re new to the Aeropress, but also good if you want to try a new recipe and enjoy your coffee without milk.
I have sent this recipe to my friends to try – both new to coffee and more experienced and they have really enjoyed the results!

SKU: BGC_9923327820780 Categories: ,

Preparision

Make sure you strictly follow the recipes without any prejudgement, explore and have fun 🙂 Please leave your honest and fair feedback in the review section. Thank you!

Brewing tool

Aeropress

Grinding Size

7
Check Grind Setting for more info

Dose of coffee

17 g

Water

90 °C
220 ml

Total brewing time

1:10

Coffee water ratio

1:13

Detailed Guidance

Pre heat brewing vessel and cup
Put two filter papers into the filter basket cap and rinse with hot water
Inverted method – Place your Aeropress upside down on the scales
Add your 17g coffee
Add 50ml of water to bloom the coffee and stir 10 times, ensuring to reach the bottom, saturating all the grounds
At 30 seconds, add the remaining 170ml of water and leave it to brew for 30 seconds
Put the cap on the aeropress, carefully flip it onto your cup and push down for 30 seconds

Enjoy your coffee! This recipe is best without milk. It creates a more light and delicate tasting brew and if you’ve chosen a fruity coffee you should enjoy some sweetness from this recipe.

What makes this recipe so special?

I’ve been trying various recipes for the Aeropress and I enjoy a stronger tasting coffee in the mornings, but throughout the day I Enjoy lighter coffees, so I brew Pourovers. I wanted to try and create a lighter Aeropress recipe that would give a result more along these lines. I thought a fruity coffee would work nicely for this so I used one from Equador. This recipe highlighted the melon and lemon drops tasting notes for me and gave me that more delicate, lighter taste and had lovely, complex, fruity notes.

I use two filter papers in this recipe as I find it helps the with a cleaner tasting cup

I think this is a good recipe for anyone to try. It’s easy to make so good if you’re new to the Aeropress, but also good if you want to try a new recipe and enjoy your coffee without milk.

I have sent this recipe to my friends to try – both new to coffee and more experienced and they have really enjoyed the results!

How to grind coffee?

Grind setting 1 to 10

The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version. You can help us improve it, refine it, polish it, and more. Please give us feedback on the Discord channel, thank you for your great help. We would like to design a grind setting converter to make it easier for coffee lovers around the world. Can you help? Let us know.

Screen Shot 2021 01 14 at 7.48.45 PM1. Extreme fine grinding

<200-200 µ – Extra Fine (I) (confectioners sugar)

it is so fine that is almost impossible to filter/separate, like a powder, usually the finest grading in your grinder. Used for Ibrik/Turkish method because it “dissolves”; in pour-over can clog the filters. The substances extraction is extreme and can lead to a more bitter taste.

2. Finest grinding

300 µ – Fine II (flour)

almost a powder, a little more boulder. Can be used in Ibrik/Turkish coffee, and for some coffee beans in Moka Pot and espresso. The substances extraction is very high but has less surface contact area than the previous one.

3. Fine grinding

400 µ – Fine III Dry (no lumps)
it is fine, but not a powder, you can see little boulder parts. Used mainly for espresso and Moka Pot, but some Aeropress recipes use this grinding in a short time extraction. The substances extraction is high, it has high surface area contact, and it is used in methods with pressure, less time, high temperature.

4. Medium-fine grinding

500-600 µ – Medium – Fine (beach sand)
it is finer than sand, but not as fine than the previous. It is perfect for tuned recipes with pour-over methods, V60, Kalita, et cetera and also for some Aeropress recipes. It can be tricky if you do not master the brewing techniques leading to clogging. The substances extraction is high; it has a high surface contact area, but less than the previous one.

5-6.Medium grinding

700-800 µ – Medium I (Table Salt)
it is the start point for a test with a new coffee, it is a little bit coarse than the medium-fine. Very similar, in consistence and size, to sand. Can be used in various methods like pour-over, siphon, Aeropress, infusion, et cetera. The water-substances interaction is medium here, as the surface contact area is starting to decrease. In this grind size, and beyond, other variables like temperature and time become to influence more and more. It is the grind size that doesn’t extract too much but don’t extract too little.

7. Medium-coarse grinding

900-1000 µ – Medium II Commercial
it has the aspect of sand with boulder particles. Methods like Chemex, Clever and Aeropress benefit a lot from this grinding size, also some pour-overs with a little adjust in the variables. The surface contact area is smaller, so the solubility of the substance in water become to decrease. In this case, extraction is medium and extraction time starting to get more attention.

8. Coarse grinding:

1100-1200 µ – Medium III (Silica Sand)
it is more rough than sand, almost a sea salt, you can see boulder particles. Methods like French Press and some percolators are the best ones applied here. It is also very used to coffee cupping/tasting. In this case, extraction becomes small to medium, there is even less surface contact area with water and extraction time become fundamental.

9. Coarsted grinding

1300-1400 µ – Coarse I (clay particle)
similar to peppercorns. Used mainly for cold brew due to small substances extraction rate because the surface contact area is little, the pores are not available for extraction.

10. Extreme coarse grinding

1500-1600 µ – Coarse II (coarse kosher salt)

also similar to peppercorns, also used for cold brew. The substances are even less extracted than the previous. The surface contact area is small.
1600µ – Extra Coarse (III) – (broken peppercorns)

Additional information

Brewing method

Difficulty

Beginner

Dose of coffee

16-30g

Serving

1 person

Reviews

There are no reviews yet.

Be the first to review “Ki0217”

Your email address will not be published. Required fields are marked *