Przepis na najlepszą kawę z Aeropressu, podczas Mistrzostw Nordyjskich.
The 2013 Winning Recipe brewed with Gitchathaini (Nyeri, Kenya) from Nordic Approach
17 grams of quality controlled coffee (pick out the dud beans) ground 5.75 on the uber grinder, little courser than paper filter.
Rinsed normal filter, Aeropress in regular position.
50 grams of water at 83c for the bloom. Bloom for 40s. Nicely wet all grounds and lightly agitate holding the Aeropress by shaking it a bit around.
Very slowly add 215 grams of water at 79c over about 30 sec
Press very gently for about 30 seconds.
Leave about 50 gram slurry in the press and discard.
Put the rest of the brew in the gob.
His water temperature is particularly low, and while he himself is unable to give a (scientifically) sound reason for why this results in a better brew, it ultimately doesn’t matter; the proof is in the cup, after all.
If you have or can get a hold of an Aeropress, we encourage you to get pressing and try the recipe for yourself!
A tu jest jeszcze trochę opowieści o mistrzu z Belgii, który zwyciężył po raz drugi.