Kenya - AA

Firstly, all coffees are unique, which means there are many ways to brew different flavor profiles. Furthermore, some are sweeter, others are more fruity and acidic, and others have a lot of body. But different roasts, brewing methods, and recipes can accentuate particular flavors.

This is all because of the science behind extraction.

Some of the first flavors to be extracted in a brew are the fruity acids: the ones adding those nectarine notes, for example. Next comes sweetness, balance, and increasing body. And finally, we start to get more bitter, dry notes.
If your coffee is too acidic or too bitter, it’s not going to taste good. But within the happy medium of good extraction, there is some wriggle room to emphasize your preferred tastes.

Undoubtedly you can use the AeroPress to achieve “a soft flavor profile, which varies, of course, depending on grind size and water temperature.” But you can also brew it for acidity, body, and more.

By the combination of immersion, paper filter and pressure applied by hand when plunging, this versatile brewing method will give you a delicious coffee with amazing flavors and everything in an easy and quick way, just follow our guidelines and let us show you how to brew with the AeroPress.

Equipment needed:

• AeroPress 
• Paper filters
• Server 
• Kettle
• Scale
• Grinder (hand or electric)
• Fresh Specialty coffee (order here) 

Recommended Recipe:

• 16 g of coffee
• 250 ml of water
• Grind size – Medium – Coarse 
• Water temp – 90 – 96 ℃
• Brew Time – 2:00 – 2:30 min 

Our Guidelines 

Traditional Method

• Weigh 16 gr of coffee on the scale and grind it just before you start brewing
• Place the filter paper into the plastic holder
• Start heating your water to the desired temperature (use filtered water as tap water will give the brew a harsh taste) 
• Place your server on the scale and on top place the AeroPress with the filter down
• Rinse with hot water the filter paper and preheat the AeroPress
• Add your fresh grinded coffee – 16 g
• Start your time on the scale
• Pour gently on top 56 ml of water for the bloom stage which will take 30 sec
• After 30 sec add 70 ml of water and wait 10 sec
• After 10 sec add 125 ml of water, this will bring you up to 250 ml of water, our desired quantity 
• Place the piston immediately in its place creating a vacuum that will hold the coffee from dripping
• When the timer hits 1:30 min take the server and brewer off the scale and start pushing the piston down, gently, up until you hit 2:00 min
• Remove the brewer from the server, remove spent coffee, clean with hot water, no soap, and place the brewer to dry
• Enjoy a fresh brew each day

Inverted Method

• Weigh 16 gr of coffee on the scale and grind it just before you start brewing
• Preheat the AeroPress with hot water
• Place the filter paper into the plastic holder
• Start heating your water to the desired temperature (use filtered water as tap water will give the brew a harsh taste) 

• Place the piston in the brewer, turn upside down and place it on the scale
• Rinse the filter paper from the plastic holder with hot water
• Place the fresh ground coffee – 16g – in the brewer
• Start your time on the scale
• Add 56 ml of water and wait 30 sec for the bloom stage
• After 30 sec add the remaining 200 ml of water
• Place the filter holder on top and secure it
• Let the coffee steep up to 2:00 min
• Place the server on top and with a smooth reverse action and invert the AeroPress onto the server
• Gently start plunging the piston down until all of the water passes through the coffee, this should be up to 2:30 min
• Remove the brewer from the server, remove spent coffee, clean with hot water, no soap, and place the brewer to dry
• Enjoy a fresh brew each day

Small tip about filters:

If you want clarity, filters are your friend. They’re the key to having a light-bodied, delicate cup of coffee. But if you want a body, think metal. And just like the French press, you can use a metal filter with the AeroPress.

Paper absorbs the oils within coffee, but it’s these oils that create body.

By filtering out more of the oils from the coffee, you will get a cleaner cup profile that allows you to really taste the coffee’s unique flavor – but, if you remove all the oils, you may also sacrifice some body of flavors.
When choosing filtering methods, their key points are material, thickness, and quantity. Paper filters will help you to get that pour over clarity, especially if you use more than one.

The Hario V60 method has become one of the most widely used brewing processes in specialty coffee shops around the world, due to its consistency and the ability it provides to maintain complete control over the strength and body of the coffee. By changing the size of the grind, you can control the speed at which you want to brew the coffee. With a coarse grind, the preparation time will be faster. On the contrary, if you use a finer grind the preparation will take longer.

Faster brewing with the V60 generally results in a brighter, lighter cup. What differentiates this method from the automatic filter is the control over all the preparation variables, from the water temperature to the pouring speed.

Its name comes from the vector 60, the 60-degree angle of its cone. The V60 method was initially made in ceramic and glass, then in plastic and finally in metal.

The V60 is simply composed of a cone and a filter on the cup or carafe in which the coffee will be served. It is one of the simplest methods.

Let us guide you through this well-known method by showing you our recipe and guidelines.

Equipment needed:
• V60 brewer
• Paper filters
• Server
• Kettle
• Scale
• Grinder (hand or electric)
• Fresh Speciality coffee (order here)

Recommended Recipe:
• 15 g of coffee
• 250 ml of water
• Grind size – Medium – Coarse
• Water temp – 92 – 96 ℃
• Brew Time – 2:30 min

Our Guidelines
Traditional Method
• Weigh 15 gr of coffee on the scale and grind it just before you start brewing
• Place the filter paper into the V60 brewer
• Start heating your water to the desired temperature (use filtered water as tap water will give the brew a harsh taste)
• Place your server on the scale and on top place the V60
• Rinse with hot water the filter paper and preheat the brewer and server
• Add your fresh grinded coffee – 15 g
• Start your time on the scale
• Pour gently on top 56 ml of water for the bloom stage which will take 30 sec
• After 30 sec add 70 ml of water and wait 10 sec
• After the 10 sec add 125 ml of water, this will bring you up to 250 ml of water, our desired quantity
• Gently right after we poured all the water give the brewer a nice swirl to have an even extraction through the bed of coffee
• Let all the water drip through the coffee bed
• Remove the brewer from the server, remove spent coffee, clean with hot water, no soap, and place the brewer to dry
• Enjoy a fresh brew each day with Peaberry Coffee Lab's finest coffee around the globe Shop Now