This recipe is an adaption of recent World AeroPress Championship winning recipes. To get the best results, use a digital scale, and a timer. It’s important to note if you are ordering coffee ground from us, order it ground for French Press when following this recipe. We know a lot of people will still be using an older style recipe, which is ground finer
OR, NOT TO MEASURE
Heat | Warm your vessel before brewing by running hot water through it. Remember to throw out that water before starting brewing.
Water | Even though tap water in Melbourne, and Australia is delish & clean, we always brew with filtered water. It eliminates any 'extras' that come through you pipes. It also softens the water, and makes comparison between our cafes easier.
Freshness | It's not a marketing ploy. Buying smaller amounts more frequently means your coffee will taste better. We reckon you should use coffee one month after roast. Yes, grinding just before you brew gives you the best result. But we know not everyone can get their hands on a grinder, that's why we'll grind it for you.
CHOOSING A COFFEE FOR AEROPRESS
Profile | We use words that describe the body & mouthfeel of coffee, which is seperate to the flavour notes we taste. A profile might be sweet & balanced, or bright & delicate. The latter has more acidity, where as a balanced profile is more rounded, for example.
Notes of | These are the flavour we find in the coffee.