So we’re trying The Blending Room’s “Beverley” blend again, but this time in my trusty (if somewhat battered) Aeropress.
So as before, we’ll walk step by step through the coffee preparation process and I’ll go into more detail here as some of you might not be familiar with the Aeropress. As you can see in the next photo I’m a fan of the inverted Aeropress brewing method. The community is somewhat split on whether or not this actually offers any real benefit in terms of the taste of the coffee, but for me I find it easier and less hassle to do it this way. You just need to make sure that when you flip it over to place on top of your cup that you have it properly in place.
So we begin with prepping our Aeropress. You want to wet the paper filter with warm water and set it aside, then wet both the plunger and the rest of the inside of the Aeropress with water to help the plunger move and stop it sticking. Once you have this set up as you see above, you add your ground coffee.
You want this a coarse-ish blend. Not as coarse as a cafetiere, nor as fine as espresso. You can measure the dose out using either a set of scales, or the included scoop that comes with the Aeropress. The Aeropress also comes with a funnel for tipping the grounds in that makes your life a WHOLE lot easier. Don’t throw it away or leave it in the box!
Again, depending on who you speak to, opinion is divided on how you pour the water. Do you add it all in at once, or do you wet the grounds by part filling first before adding more? Personally I subscribe to only part filling and stirring before filling all the way to the top but it’s entirely down to your personal preference.
Opinion is also divided on how hot the water should be. The rule of thumb I personally go by is to leave your kettle to sit for 20-30 seconds to let it come down from the boil and that should be about right for you to pour. If you have a programmable kettle where you can specify the temp then that’s easier, but that’s a fair outlay of cash for one of those.
Filled to the Brim –
Once you add in the rest of the water, you either stir it through with the included paddle, or you can do what some people (including myself) do and put the lid with filter on, tilt the Aeropress slightly and swirl it by hand. Does it actually add to the flavour of the coffee? Honestly, I don’t know, but it’s fun and you can listen to the hiss of the gases escaping from the brewing coffee.
Then you upend it onto your mug and press the plunger down till you hear it hiss. Depending on how coarse your coffee is and how well you’ve wetted the plunger beforehand, this might be easy or difficult. If it’s too hard, your coffee is too fine! Too easy, and it’s too coarse. You want to find a middle ground.
In Conclusion – It’s still a very drinkable cup of coffee, though somewhat more harsh than what is produced by my Barista Express with a somewhat bitter aftertaste. The chocolate notes still come through lovely and clear through.
Part of the reason it’s a harsher taste is the extraction method the Aeropress uses which I always find is less smooth than my other machine, but also it’s down to my lack of a separate burr grinder compromising the coffee.
I have a small Krups grinder that I use for things like the Aeropress and the syphon, but as it’s a twin blade one the grind is always less precise and you end up with some of it ground too fine and some too coarse. Hopefully in future I can look to upgrade to upgrade my grinder as well so I can be sure I’m being fair to the coffees I test.
Once again, I hope you find this useful and if you have any questions or comments, please feel free to reach out to me!