What you’ll need:

• An Aeropress
• Aeropress filters
• A scale and a timer
• A burr grinder
• Clean, hot water (195-200°F) 
• 18 grams of coffee ground on fine
• Gooseneck kettle

Directions:

1. Heat the water and wet your Aeropress filter (do this by placing a filter in the black perforated holder to wet). Set this aside.
2. Grind the coffee.
3. Pull the plunger out to the very edge of the Aeropress (just beyond the “4”).  Place the Aeropress on the scale upside down in what is called the “inverted” position.
4. Add the ground coffee to the Aeropress and tare the scale.
5. Hit the coffee with about 40 grams of water (and start your timer) to wet all the grounds and cause the coffee to bloom. (When the coffee is freshly ground, you’ll see quite a dramatic bloom as all of the grounds become oxygenated and the gases in the coffee are released) Bloom for 30 seconds.
6. Using the black Aeropress paddle, stir the coffee for 10 seconds.
7. Fill the Aeropress with hot water until you reach 250 grams and screw on the filter.
8. At one minute and thirty seconds, flip the brewer onto your cup and slowly press down the plunger for about 25 seconds. Stop pressing when you hear a hissing sound.
9. Toss the coffee into your compost and enjoy a rich, delicious cup of coffee.