Aeropress: Inverted Method II

I tweaked my original Aeropress technique this morning, and much to my delight, it came out great. For this technique, I used Ethiopia Yirgacheff roasted by Stauf’s Coffee Roasters. Here it is:

17g medium-ground coffee / 210.8 g water

1. Pre-rinse your filter and heat your press
2. Water should be 198 degrees farhenheit
3. Add 17g of coffee to the Aeropress (inverted)
4. Start your timer. Pour 75g of water and saturate all grounds within 10 seconds, stir
5. Pour the remaining water by the 40 second mark - scale should read 210.8g, stir
6. At 1:10, cap and flip onto mug, plunge
7. Finish plunging at 1:45 (as soon as you hear air)

Enjoy!

Brewing Guide: the Stovetop (Stumptown)

I have had stovetop in the past - originally introduced by my good friend, Drew - but never really researched or looked into proper brewing methods.

Thanks to brewmethods.com, and more specifically Stumptown Coffee Roasters I had a good base to start with and a proper guide in how to brew a good cup of Stovetop coffee.

First off, the size of the pot will differ - I am using a Bialetti 6-cup.

I found that I needed 270g of water and about 25g of coffee for my pot. Don’t worry if you don’t have a scale, you can make this without one.

The technique:

1. Pre-heat water in a kettle. If you’re using a stovetop, go ahead and turn a second burner on to medium heat - this is where your Stovetop maker will go.
2. Grind your coffee - you’ll need enough to fill up the filter. Use a medium grind - about the same as you would for drip coffee, not a fine grind. 
3. Pour hot water into the bottom chamber, up to the indicator line. I found that this required 270g for my pot.
4. Place the filter on the bottom chamber, fill it with grounds so that it is heaping.
5. Take your finger and level it off, using a bit of pressure as you do so. Wipe any grounds off of the outer rim. 
6. Screw the top on carefully. Keep in mind the bottom is hot - you may want to use a damp washcloth or oven mits. You’ll need a damp rag later anyways.
7. Place the entire pot on the burner at medium heat - leave the lid open.
8. Keep a close eye on it. You’ll soon see coffee and bubbles squirt out. Soon after, the coffee will pour out of the top. It (the stream) will start off dark in color. Once the stream turns a lighter yellow in color (honey-yellow, according to Stumptown), remove from heat and place on a damp rag. This stops the extraction.
9. Pour into a preheated mug and enjoy.

All in all, I really enjoyed my first cup - I used Ethiopia Sidamo from Impero Coffee Roasters and got a really nice, smooth, and tart flavor out of it. Very enjoyable.

I’m looking forward to tinkering with this recipe to see if I can get anything different out of it. Hope you enjoy your experience!