Coffee Preparation

Pour 50g of water for the bloom phase. Gently agitate to ensure all grounds are thoroughly wet.

Pour 100g of water slowly in concentric circles and wait for the draw down.

Pour 50g precisely in 10 seconds.

Pour the final 50g in 10 seconds. Add a subtle swirl and tap once to level the bed.

Use a WDT tool to distribute the grounds perfectly evenly in the basket to prevent channeling. Tamp with firm, level pressure.

Engage the pump. Look for a steady, syrupy "mouse-tail" stream. Adjust your grind size finer if it flows too fast, or coarser if it chokes.

Pour 300ml of hot water vigorously to ensure all grounds are thoroughly saturated. Do not stir.

Gently break the crust at the top with a spoon. Scoop off the remaining foam and floating bits for a cleaner cup.

Let it sit undisturbed for at least 5 minutes. This allows fine particles to settle to the bottom.

Place the plunger just below the surface of the coffee (do not press all the way down). Pour gently.

Add 15g of coffee into the inverted Aeropress. Pour 50g of water and stir 3 times to wet all grounds.

Pour the remaining 150g of water. Attach the cap with the rinsed paper filter tightly.

Carefully flip the entire Aeropress assembly onto your sturdy coffee server or mug.

Press down slowly and gently. The press should take about 30 seconds. Stop when you hear the hiss.

Fill the bottom chamber with hot water just below the valve. Insert the funnel and loosely fill it with coffee grounds. Screw the top on tightly (use a towel as the base will be hot).

Place on a stove over medium-low heat. Keep the lid open to monitor the extraction.

Coffee will begin to ooze out rich and dark. Once it lightens in color and begins to sputter or gurgle, immediately remove it from the heat.

Run the bottom chamber under cold water or wrap it in a cold wet towel to stop the extraction instantly and prevent bitterness. Pour and enjoy.