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AEROPRESS
Aeropress Recipe - Perfect Coffee in Minutes
Discover the ultimate recipe for rich, aromatic coffee with AeroPress. Precise dosing, ideal brewing times and extraction techniques for an intense, well-balanced coffee. Follow our step-by-step guide to perfect espresso-like at home! 🚀☕
What you need:
- AeroPress
- Paper Filter
- Kettle
- Coffee Grinder
- Balance
- Stopwatch
- Mixing utensil
- Cup or mug
RECIPE #1: THE CLASSIC
Preparation
Heat the water and grind the coffee: Heat 220 ml of water to 92°C. Weigh out 15 g of coffee and grind finely, similar to the texture of table salt.
Prepare the Filter : Place the paper Filter in the AeroPress Filter holder. Rinse with hot water to remove any paper taste and preheat the unit.
Assemble the AeroPress: Position the AeroPress in reverse mode (piston down) on a stable surface. Pour the ground coffee into the brewing chamber.
Infusion
Add the water: Tare the scales, then vigorously pour the hot water over the coffee until it reaches 220 g, ensuring a homogeneous blend.
Mix and infuse: Stir the mixture for approx. 10 seconds. Attach the filter holder with the rinsed Filter to the chamber. Leave to infuse for 1 minute and 15 seconds.
Extraction
Extraction: After brewing, gently turn the AeroPress over your cup. Slowly press the plunger for 15 to 30 seconds, until you hear a gentle "pschit".
Enjoy: Your coffee is ready to enjoy. Share it with a friend or enjoy it on your own. Enjoy your coffee!
RECIPE #2: CHAMPIONSHIP RECIPE
Preparation
Heat the water and grind the coffee: Heat 265 ml of water to 88°C. Weigh out 30 g of coffee and mold it into 34 clicks of Comandante.
Prepare the Filter : Place the paper Aesir Filter in the AeroPress filter holder . Rinse with hot water to remove any paper taste and preheat the unit.
Assemble the AeroPress: Position the AeroPress in reverse mode (piston down) on a stable surface. Pour the ground coffee into the brewing chamber.
Infusion
Add 75mL of water and start your timer.
At 25 seconds, shake 3 times.
At 30 seconds, start extraction by pressing vertically without pushing the plunger too far.
Add 30mL of room-temperature water and 30mL of water from your kettle (2nd pour of water into the Aeropress).
Extraction
At 1min20, press for 10 or 15 seconds until the famous pschit (but really stop as soon as you hear the sound of air).
In your coffee server, add a by-pass of hot water between 110 and 130mL according to your taste. Taste and add a little at a time! Enjoy!
The last word
The AeroPress is much more than just an extraction method for the Tanat team. It's a real passion that drives us, and our competition results bear witness to this. Alexis Gagnaire, co-founder of Tanat, won the title of French Champion and climbed to 3ᵉ place worldwide at the AeroPress Championships. Thomas Clément, our Head Roaster, is also French Champion, while co-founder Antoine Vayson de Pradenne ranked 2ᵉ at national level.
This expertise drives us every day to push back the limits of extraction and offer you a coffee of exceptional precision and quality. Preparing an AeroPress coffee is like entering our world: a blend of rigor, creativity and, above all, a love of coffee. It's up to you! 🚀☕
