AEROPRESS. inverted.
this is probably the most personal and flexible type of brewer, allowing to play with ratios, metal or paper filter, inverted versus original set up, etc. so do experiment.
bare in mind that a higher water temperature, immersion time and agitation will result in a harder push, so watch out with increasing all of them at the same time
16g ground cacao nibs
200g water (use filtered water for the best result)
82°C water temperature (good starting point, feel free to experiment)
03:00 brew time
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preparation
. rinse paper filter & preheat the aeropress brewing chamber
. put the aeropress in the 'reversed' position on the scales
. add 16g of cacao grounds / level + tare scale
brewing
. pour all the water in circles on top of the grounds (creating some turbulence)
. at 01:30 stir 5 times
. screw cap with paper filter
. slowly push to chamber down to get all air out of the brewing chamber
. at 01:45-02:00 turn the brewer on top of a cup or server
. slowly push down until you hear the typical 'sizzling' sound
end of brew
. this will be a slow push taking a good 60 seconds
. swirl your brew in the cup or server
Our brew guides serve as a good way to start. Do play with them. We decrease water temperature, because cacao (even light roasts) benefits from it. It creates a more 'complex' cup and the required flow. Our filter cacao mostly requires a longer brew than typically for coffee. Don't compare to much, explore.
