Aerobie AEROPRESS Coffee and Espresso Maker User manual

Getting the Most from Your AEROPRESS™
Coffee and Espresso Maker
Congratulations. As the owner of an AeroPress coffee
maker, you have in your hands a device for making the
best coffee or espresso you've ever tasted. It's easy
and fun.
BREWING:
You can make from one to four cups per pressing.
Each pressing only takes about a minute, so you can
serve a houseful of guests in a few minutes. Just
follow these easy steps.
1. Remove the plunger and the cap from the chamber.
2. Put a micro-filter inside the cap and twist the cap
onto the chamber.
3. Stand the chamber on a sturdy mug. A glass mug
is fun. It lets you watch the process.
4. Put ground coffee into the chamber - one scoop for
each espresso or five ounce American cup, up to a
maximum of four scoops.
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Grinding Coffee:
We recommend drip grind when
using two or more scoops because
it's easy to push and yields rich
flavor. For single-scoop pressings,
espresso grind will yield more
flavor yet still be easy to push.
A funnel is provided for use with a coffee grinder. Use
the scoop to measure the beans into the grinder. Grind
only the scoops you need for each pressing. Then use
the funnel to empty the grinder into the AeroPress
chamber.
Coffee lovers agree that grinding just before brewing is
important for great flavor. Remember too, that freshly
roasted beans yield a richer flavor.
5. Pour heated water slowly into the chamber.
Water Temperature:
Everyone we tested, from coffee lovers to professional
coffee tasters, preferred coffee brewed with the water
temperature between 165 and 175oF (75 to 80oC).
Lower temperature water makes a smoother brew.
If you have instant hot water in your kitchen, spend a
few minutes adjusting the temperature to 175oF (80oC).
That's also the best temperature for tea.
Be careful, hot liquids can cause serious injury.
If you heat the water in a microwave or kettle, experiment
with time. About three-quarters of the time to the first
bubbles will yield the ideal temperature.
Measuring and Pouring the Water:
The chamber is marked 1, 2, 3, and 4 for the number
of scoops of coffee which corresponds to the number
of servings.
With 1 or 4 scoops, just fill with hot water to the number
1 or 4 on the chamber.
With 2 or 3 scoops you can choose from the bottom of
the ovals marked 2 or 3 for a richer brew to the top of the
ovals for an average strength brew.
If American coffee is your goal, use the top of the ovals.
For espresso, adjust the quantity of water to brew the
strength desired. For latte, use the bottom of the ovals.
A richer brew makes the best tasting latte.
Dribble the water slowly into the chamber for the first
few seconds to wet the grounds. Then fill to the desired
level. Never fill higher than number 4.
The plunger can be used to measure water. Just fill to
the appropriate number. You can also use the plunger
to heat water in a microwave oven.
165 - 175oFwater tastes best.
Do not use boiling water.
6. Stir the water and coffee together with the paddle
for about ten seconds.
Plunger Chamber
Cap

8. If espresso is your goal, you're done. Remember
that you can make up to four single servings with
each pressing. An easy way to divide multiple
servings is with the scoop. Each scoop holds a
typical single espresso (about 36 cc).
7. Wet the rubber seal and insert the plunger into the
chamber. Press the plunger downward.
After the plunger has moved a short distance, you will
feel the air pushing back at you. Continue pressing
gently to maintain pressure and the air will push the
brew through the grounds. The plunger will sink slowly
and reach the grounds in about twenty seconds for a
double, slightly less for a single or slightly more for a
triple or quadruple. Then let the coffee drip a few
seconds. Invert the AeroPress as you lift it off the cup.
Pressing slowly is the key to a rich brew and an easy
push. If it feels too stiff, just press more gently.
We included a year’s supply of micro-filters with your
AeroPress so you are set for a long time. When you
need more filters, visit your local coffee retailer or
visit www.aerobie.com for information about retailers
that sell AeroPress micro-filters.
LATTE:
When a latte is your goal, make a richer espresso by
filling the water to the bottom of the appropriate bar.
You can also try slightly hotter water to extract more
“edge” from the coffee. Add the espresso to milk and
enjoy it cold or warm the mix in the microwave.
CAPPUCCINO:
Cappuccino is simply espresso capped with a layer
of foamed milk. The traditional way of foaming milk
is with hot steam. But those who have tried foaming
mixers agree that they do a great job and are much
easier to use.
STEEPING TIME :
If you've used a French Press, you may be tempted to
let the mix steep for several minutes before pressing.
But long steeping only adds bitterness and acidity.
Aeropress is a trademark of Aerobie, Inc.
Aerobie, Inc., Palo Alto, California, U.S.A.
1-650-493-3050, 1-650-493-7050 fax
[email protected] , www.aerobie.com
RE-USING MICRO-FILTERS:
Two thousand filters use about as much paper as
one city newspaper, so you needn't feel guilty about
discarding filters. But you can also re-use each filter
many times just by brushing it off under running
water. The choice is up to you. When re-using a
filter, remove the plunger and twist the cap containing
the wet filter onto the chamber. This will keep it flat
as it dries and you'll be ready for the next pressing.
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CLEANUP:
10. Remove the cap, hold the AeroPress over a
wastebasket, and press the plunger to eject the "puck"
of spent grounds.
11. Leave the plunger pushed fully in and rinse the
rubber seal. Brush or wipe it to remove the coffee oils.
Always store the AeroPress with the plunger pushed
all the way in, or completely removed, to avoid
compressing the seal.
Never put the AeroPress in a dishwasher.
9. For American coffee, add about four ounces of hot
water to each single espresso or eight ounces to each
double espresso.
TIP: THE KEY TO A SMOOTH AMERICAN CUP:
Brewing espresso and then diluting it with hot water
makes a smoother American cup of coffee than
pressing an entire cup of water through the grounds.
Pushing too much water through the grounds produces
bitterness and acidity.
You can store espresso as concentrate for use several
days later. The flavor will remain smooth because the
micro filtering removes all coffee grounds.