coffee tutorial – From Coffee With Love

WELCOME TO MY NEW HOW TO USE SERIES, WHERE I SHOW YOU QUICKLY HOW TO USE MY FAVOURITE COFFEE TOOLS.

The Aeropress – Very popular with many coffee connoisseurs BUT how do you actually use it and what is it?

In short, it’s a filter brew process, popular amongst Specialty coffee enthusiasts and was invented by Alan Adler, A Stanford University Professor in 2005. Initially it was ignored as a coffee tool when it came out, as it claimed to make espresso BUT after working with some coffee experts, it rebranded and dropped the word “espresso” and is now very popular, so much so, that they now have…. wait for it…. World Aeropress Championships annually.

I use it every other day and depending on the coffee, sometimes more because it works best with certain coffees, usually low-medium acidity for me. It’s easy to travel with and I always take with me when I travel. There are many ways of making coffee with an aeropress, which costs about US$30, but here I’m using the inverted method. I usually use;

14-15g of freshly ground coffee
210-220ml of about 95C hot water
Brewing time of 3-4 minutes
two filters made wet

Watch the video using my instagram link for my rantings on this easy to use coffee tool. https://www.instagram.com/p/CB3eiibhdON/

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A post shared by Lameen Abdul-Malik (@fromcoffeewithlove)

This week’s coffee hails from Rwanda-Umusazi, a coffee of the red bourbon variety, grown at 1,900mroasted for Balthasar, my fave coffee shop in Vienna. It was actually recommended to me by one of the baristi, who used this coffee last ear for a competition. It features the 72 hour fermented coffee processing method again, which almost guarantees a delicious fruity experience. So, I’m using the Hario V60 for this video, but I’ve adjusted the recipe somewhat. Typically, I would use about 15g of freshly ground coffee with about 240ml of 95C boilng hot water, but I found that when I increased the amount of coffee to 16.5C for the Hario V60 filter brewing method , I had the wow factor – what a fruit bomb, with berries, grapefruit acidity and hints of caramel in the middle of my tongue – In fact I’m drinking it now as I write this, yummy.