I made Aeropress coffee with Oliver Strand today! So fun. We tried two different coffees. The Finca Mauritania from El Salvador and a the Thiriku from Nyeri, Kenya.
We used the inverted Aeropress method with a quick saturation of the grounds followed by a stir. Then fill, cap, press and drink.
The process took about 1:30 mins. 19-20 grams of coffee. Temperature at approximately 190 degrees Fahrenheit Super quick and easy.
Everyman is proud to announce soon we will be offering Aeropress and Bon Mac pour over brew methods! I think we will be all set up, staff trained, and brewing delicious single cup pick your origin brews in about a week or two.
Yield is about 8 oz at $3.00 per cup.
The Kenyan had bright lemon/lime acidity. We up dosed on this one to 20 grams and went a touch coarser on the grind. The results were mouthwatering. I could feel a pool forming under my tongue as the brightness hit my palate.