Aerobie AeroPress Maximize

Aerobie AeroPress

So simple, SO GOOD... SMOOTH Using the ideal water temperature and gentle air pressure, brewing yields rich flavour with lower acidity and without bitterness.

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The AeroPress was invented in 2005 by Aerobie president Alan Adler. Coffee is steeped for between 10-50 seconds (depending on grind and preferred strength) and then forced through a filter by pressing the plunger through the tube. The filters used are either the AeroPress paper filters or disc shaped thin metal filters. The maker describes the result as an espresso strength concentration of coffee, but its most frequent use is more in the filter brew strength.

The device consists of two copolyester cylinders. One cylinder has a rubber plunger and fits inside the larger cylinder to create an airtight seal, similar to a syringe.

Methods of brewing

According to the instructions, fine-ground coffee is placed in the bottom of the larger cylinder on top of a paper microfilter. Hot water (approximately 170-190 degrees Fahrenheit or 75-85 degrees Celsius) is then poured over the coffee; this mixture is stirred for approximately 10 seconds before being forced through the microfilter by pushing the plunger downwards. In the different coffee competitions world wide (World Barista Championship, Brewers Cup, World AeroPress Championship etc), the coffee is more often ground slightly finer than 'filter grind', and the dose is between 14-20 gram. Around 200-230 gram of water, 80-92 degrees celsius, steeping time 30-60 seconds.

Baristas and coffee drinkers have also developed a method of brewing using an inverted AeroPress. This allows more of the coffee oils, which contain much of the coffee flavor to be expelled from the AeroPress, while the primary method of brewing with the AeroPress leaves much of the oil in the leftover "puck" of grounds.