12/6 Morning Coffee

 Today, I will detail my morning brown step-by-step. 

Firstly I prep my beans; get out your scale and zero it, add beans to about 16 grams, next add them to your grinder and grind on a medium-fine grind (about 20 clicks on the Commandante). 

Prep your Aeropress next; clean out yesterday's grounds from your chamber and filter with hot water so the plastic chamber can expand properly. Place your filter in the end cap and add your beans to the inverted chamber. 

Next heat about 300ml of water for 2 minutes in the microwave or stovetop. We don't want boiling water as it can burn the beans and invite unwanted flavors of bitterness. Add some of the water to the chamber, about 50 ml or so just to bloom the ground coffee. Pick up the press and swirl it around so that all of the grounds are completely submerged and are inundated by the hot water.  Add the rest of the water until the chamber is full. Let this steep for a few seconds, about 10 or so. 

Grab your end cap with the wet filter attached. I use my reusable cloth filter made by Coffee Sock as I find it makes for easier pressing as well as superb filtration. Attach the end cap and find a nice, sturdy mug to press into. I use my Stagg Tasting Glass by Fellow as it was designed to perfectly fit the Aeropress.

Invert the Aeropress onto your mug and place your arm on top of the plunger. Let the weight of your arm press down on the plunger for a slow, smooth extraction. Press out all of the brew and If you're like me, press out every last drop to ensure no brew is wasted. Add the remaining water to your finished product to adjust the taste to your preference. 

Congrats, you have followed my basic Aeropress recipe. This is the method I use every day