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.
. cacao 11g
. water 170g (use filtered water for the best result)
. ratio 01:15.45
. temp 80-86°C / 82°C suggested as start point
. yield 90% water out (+- 155g depending on origin)
_ note 01 : the aeropress might be the most personal, versatile brewers in terms of brew recipes, take this guide as a starting point and explore other ratios, brew temperatures, immersion times, agitation, classic vs reversed, metal filters ...
_ note 02 : 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
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00:00
. rinse paper filter & preheat brewer/server
. put the aeropress in the 'reversed' position on the scales
. add 11g of cacao grounds / level + tare scale
. start timer
. pour all the water in slow circles on top of the grounds (creating some turbulence)
00:30
. end of the pouring
. stir grounds for 10-15 seconds
00:45
. screw on the cap with paper filter
. slowly push to chamber down to get all air out of the brewing chamber
01:30
. turn the brewer on top of a cup / server
. slowly push down until 02:30 to 03:00 until you hear the typical 'sizzling' sound
03:00
. swirl your brew in the cup of server
