Aeropressing a cup of Costa Rica
Recipe:
12g of Coffee
92 degree celsius of water
200g water
7 stirs (agitation)
105 seconds steeping time
20 seconds press down.
Lovely fragrance.
Slight bitterness, slight sweetness, teeny bit of flora and fruitiness.
How I make sweet refreshing ICED-COFFEE with the Aeropress?
Having good coffee and a digital scale goes a long way towards making delicious coffee.
Weight them in. I normally use 14g but this time I use 21g instead.
(Higher dosage usually preferred for iced-coffee)
Loved my bodum double-walled 8oz glass. Filled it with ice.
This is the more advanced Inverted Method of using the Aeropress.
Put it on the scale and reset to ZERO.
Brewed by weight. 105g is approximately 40z of water.
Poured in the water (just off the boiled), stirred and screwed back the cap with the filter.
Let it steeped for 90 seconds. Then carefully turned it over the glass.
Press down gently.
A refreshing, sweet and aromatic iced-coffee using Ethiopia Nekisse.
You don’t need to invest thousands of ringgit to enjoy good coffee in Malaysia or anywhere in the world. Unless of course, if you want to enjoy good espresso in Malaysia, then a few thousands ringgit investment is required.
Aeropress, French Press, Moka Pot, Syphon, Drip and many other methods allow you to make nice tasty coffee at home.
Check out this posting from Mr. Cheah and learn of the many cool brewing methods with tips from many professional barista around the world.
Our friend, Dennis got me some Kopi Luwak from Indonesia. According to his “Reliable Source”, it is the real deal. It was given to him as a gift.
So, in double-quick time (6 hours period), got a few guys to come over to my place for tasting session. At around 8.30pm we have Dennis the Menace, Ralph the German Bear, Marcus Aurelius + Wife and Kid, Me + my Home Minister ready to see what so great about Kopi Luwak.
70g of Kopi Luwak. They are properly processed. Washed and Roasted plainly. Some find the aroma chocolaty with slight sweetness. No horrid smells.
When you have the Emperor Marcus himself waiting, the barista also sweating lah.
The Home Ministers also giving you the look “This better be good. We don’t want no shity smelling coffee”
Pouring freshly ground Kopi Luwak into the Aeropress
Pouring hot water into the Aeropress. Temperature around 90 celcius I guess.
Stiring well to make sure all the coffee ground is saturated with hot water.
Carefully pressing down the pump.
Extract it carefully into a milk pitcher.
Hey photographer, focus on the coffee lah.
Quiet! The Emperor having the first sip.
Hey, the Princess says it is GOOD.
Errr… maybe Kids really shouldn’t have coffee eh.
No kidding
Well, I actually made 3 rounds of Aeropress coffee using different beans just to make sure their minds are not bias in anyway (don’t want them to be influenced by the reputation of kopi Luwak).
In fact everyone like the Kopi Luwak. It is earthy, full body, no bitterness. Personally I find it surprisingly pleasant. Then I ask the very important question, “Would you pay USD30 for a cup of Kopi Luwak or even RM30 for that cup?”
And everyone answers “NOOOOOO”.
Frankly, it is a decent cup of coffee. Whether you like it or not depends on your taste preference. I would prefer some Ethiopia. I would not pay more then RM10 for a cup. And it does taste better than those Kopi-O Kosong-type you find in regular kopitiam.
Next: My Signature Drink.
On March 8, we had our third Coffee Lovers Gathering at Coffee Ritual.
This time though, it was a bit different. Instead of espresso and cappuccino, we had Syphon’s brewed coffee instead. Thanks to Chin for inviting us to his place for a FREE sampling of Syphon coffee. It was a first experience for a few guys here.
The Crowd… including the cute lil baby girl that brightens our day.
Coffee ready to brew. This is a single origin from Columbia.
As the water begins to boil, the top part which holds the coffee will be properly attached to the lower parts that holds the water.
The moment the top part is attached, hot air inside the water compartment will have no place to go. Due to pressure differences, most of the hot water will be pushed up to the compartment containing the coffee. As the water wet the coffee, it is stirred to ensure all the coffee are properly saturated with the water. It is then allowed to steep for about 50 seconds.
Once the fire or heat source is removed, in a few seconds, the air inside the earlier water compartment cooled down. The coffee will gushed back down to the lower compartment.
We actually tried 3 types of single origin beans from Columbia, Brazil and one that I forgot (getting old, if anyone remember, do let me know).
I find that the Syphon way of brewing coffee to be quite romantic. You have the gadget, the glass, the fire…
Ok, how does it taste? I have to say the Syphon brewed coffee is quite nice. It is clean (as clean as the Aeropress), able to bring out the delicate flavour of the beans (if you have good beans and freshly roasted of course).
It is very comparable to the Aeropress (base on memory, not that I have a chance to really compare side by side). Both can brewed very tasty, delicate coffee. Aeropress is the most convenient. The Syphon is way more romantic and appeal to more than the taste sensation. But, you can drop the aeropress and no sweat but if you drop the syphon there goes your money… hahaha. In fact someone told me he is reluctant to get a syphon because there are many clumsy people in the house.
Do give them a try and check out the location here. Certainly the Best Coffee Place in Petaling Jaya.
Coffee where passion is tempered with reality 