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It was in 2004 that the AeroPress story began. Alan Adler, a professor of engineering at Stanford University and brilliant inventor wanted to find a coffee maker that allows him to quickly make a coffee, without having to make large quantities. The AeroPress is a relatively young coffee maker in the world of coffee, but it has made a name for itself both among professionals in the sector and among lovers of good coffee.

Components of AeroPress .

The second piece of the coffee maker will serve as a filter or at least a place to place a small paper (or stainless steel) filter. This part is screwed to the body of the coffee maker and allows (during conventional use of the coffee maker) to retain the coffee and water.

Finally, the third part of the coffee maker will act as a plunger. It is a tube that enters the body of the coffee maker and whose end (the suction cup) prevents air from entering during the preparation of the coffee.

The measuring spoon

This spoon normally allows you to deposit the right amount of coffee in the Aeropress, without the need to use a scale. It’s practical, but I must admit that I don’t use it because I prefer the precision of a scale!

The funnel

This utensil makes it easier to place the ground coffee inside the Aeropress tube. But it can also be used as a support, to slide between the cup and the coffee maker, in case the diameter of the cup does not allow the Aeropress to be placed in the right way.

The stirrer

This utensil allows you to mix the coffee during the infusion. It is pleasant to hold and more practical than a spoon to mix all the coffee evenly.

Filters and filter storage

Filters are essential for making coffee with the Aeropress. They are arranged in the perforated circle of the coffee maker before it is screwed to the tube. When you are not using them, you can put your stock of filters in the filter storage provided.

How to use AeroPress ?

There are two recognized techniques for preparing coffee with our coffee maker: the classic or normal technique and the so-called “reversed” technique. These techniques are adapted according to each person’s recipes,

  • Boil the water and grind the 14 grams of coffee.
  • The grind should be quite fine. If you don’t have a scale, the measuring spoon normally holds about 14 grams of ground coffee.
  • Place the filter in the filter holder and rinse with hot water. This helps to avoid getting a papery taste in the coffee.
  • Attach the filter holder to the tube and place everything on the container.
  • Place the 14 grams of coffee in the tube and place it on the scale.
  • Start the stopwatch and start pouring the 200 ml of hot water over the ground coffee. The water level should rise to the number 3. All the grinds should be soaked.
  • Cover the tube with the plunger and wait until the timer displays 1 minute.
  • Remove the plunger and swirl in circles 3 times.
  • Put the plunger down again and gently push it all the way down for about 30 seconds. As soon as a “pschitt” is heard, the movement must be stopped.
  • Remove the coffee maker from the cup and enjoy the coffee.
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