Introduction

The Aeropress is one of the most famous brewing devices in coffee. This recipe has the pedigree of taking a finalist position at the world Aeropress competition. It uses the Aeropress’s advantages over its competition: the ability to concentrate.

Why would you want a concentrate?

A concentrate does a lot of things. One, it allows you to adjust your coffee to a strength you prefer. If you want to bring more focus to the delicate, aromatic fruity flavours you can dilute the concentrate a little more. If you prefer a more rich, luscious chocolatey coffee then you might find yourself adding a little less water.

By diluting the concentrate, you help alleviate some of the inherent bitterness from the coffee that sometimes hides the flavors you want.

Preparation

• Have a kettle ready with at least 500 ml of water, a scale and a grinder.
• To achieve a medium-coarse grind, we recommend #20 on Baratza products or 6 on the Fellow Ode. This would be about what you would use for your Chemex Coffee Brewer.
• We will be setting our kettle for 96℃ degrees.

Brewing

	Weigh out 35 grams of coffee and grind it on a medium-coarse setting.
	Rinse the filter with hot water to warm up the brewer and prevent heat absorption during brewing, which can hinder extraction.
	Place your Inverted on your scale and tare it. Add your coffee to the brewer and start your timer.
	From 0:00 to 0:15 add 150ml of water.
	From 0:15 to 00:45 seconds stir.
	Put the filter cap in place.
	At 1:15m flip the Aeropress and start to press. At 1:45m, stop pressing.
	You should now have around 90ml of concentrated brew with a TDS of 4.00. Add 160g - 200g of hot water to taste.
	Serve and enjoy!