Random Brew Recipe: 98g coffee / 1 kg water, 5 minute brew time.
Brew Method: Aeropress
Actual Recipe: 20g coffee, 200g water at 198F
Coffee: Rwanda Coko Coop from New Harvest Coffee Roasters
Notes notes notes: This is a one-two punch; a high dose with a long brew time. Since things were already way off my usual specs, I figured I’d use an Aeropress; why not? I coarsened the grind quite a lot (ELEC PERC on a Bunn), and avoided any kind of agitation during the brew time. All five minutes of it.
Once pressed, the coffee was actually at its peak while quite hot, which I find to be unusual. It also presented an interesting sweetness that I’ve never tasted in this coffee before, a toasted marshmallow kind of browned sugar sweet. This faded as the temperature cooled, with the finish growing longer and dryer as it cooled, with almost no sweetness remaining at room temperature. We had a barista training on bar, and I used that finish as the perfect illustration of the finish one expects from an overextracted cup.
I’d give this recipe in an Aeropress a 3/10. It would probably be not as punishing with a non-immersion brew – a FetCo Extractor springs to mind.
Also: If you are a Providence / Boston local, the First Ever Providence Aeropress Championship is being held this month! Sponsored by the Providence Coffee Society, New Harvest Coffee Roasters, Aerobie and others – read more about it here.