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  • Claire Wallacebarista, Machina Espresso, Edinburgh: Floris Van Der Burg

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    IoannisM.Valasakis
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    The document provides instructions for brewing coffee from three different baristas: 1) The first uses 19g of finely ground coffee, blooms with 30g of water for 2 minutes, then adds 160g of water over 30 seconds. 2) The second uses 17g of fine filter ground coffee, pre-infuses for 30 seconds with 40g of water, adds 180g of water over 1 minute. 3) The third uses 18g of medium coarse ground coffee, blooms for 20 seconds with 30ml of water, pours 100ml slowly then 240ml over 20 seconds, stirs for 10 seconds before pressing the plunger for 10 seconds.

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    aeropress recipes

    Original Title

    Aero Recipes

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    The document provides instructions for brewing coffee from three different baristas: 1) The first uses 19g of finely ground coffee, blooms with 30g of water for 2 minutes, then adds 160g of water over 30 seconds. 2) The second uses 17g of fine filter ground coffee, pre-infuses for 30 seconds with 40g of water, adds 180g of water over 1 minute. 3) The third uses 18g of medium coarse ground coffee, blooms for 20 seconds with 30ml of water, pours 100ml slowly then 240ml over 20 seconds, stirs for 10 seconds before pressing the plunger for 10 seconds.

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    9 views1 page

    Claire Wallacebarista, Machina Espresso, Edinburgh: Floris Van Der Burg

    Uploaded by

    IoannisM.Valasakis
    The document provides instructions for brewing coffee from three different baristas: 1) The first uses 19g of finely ground coffee, blooms with 30g of water for 2 minutes, then adds 160g of water over 30 seconds. 2) The second uses 17g of fine filter ground coffee, pre-infuses for 30 seconds with 40g of water, adds 180g of water over 1 minute. 3) The third uses 18g of medium coarse ground coffee, blooms for 20 seconds with 30ml of water, pours 100ml slowly then 240ml over 20 seconds, stirs for 10 seconds before pressing the plunger for 10 seconds.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as rtf, pdf, or txt
    of 1

    Floris van der Burg

    19 grams of coffee finely ground on the Mhlkonig EK45, fines removed


    paper filter
    Stir and bloom the ground coffee using 30 grams of water at 15 Degrees
    Celsius for 2 minutes
    Over a period of 30 seconds add 160 grams of water at 72 Degrees Celsius
    Wait for 30 seconds and plunge for 30 seconds

    Claire WallaceBarista, Machina Espresso, Edinburgh

    17g coffee, fine filter grind, add 40g water,


    pre infuse for 30 seconds, stir three times,
    immediately add 180g water,
    stir three times @ 1 minute.
    Long, slow 50 second pour to finish @ 2 minutes.
    3.5/4kg press anything above/coarser grind
    Top up final beverage with 20g water!

    1st place Shinya Okabe


    18 grams of coffee prepared with a medium coarse
    grind. Youll be using 240ml of water and a paper filter.
    Start with a 20 second bloom, using 30ml of water at a
    temperature of 90C. First pour 100ml, slowly Then
    add 240ml over the course of 20 seconds. Stir for 10
    seconds. Attach the plunger, wait for 15 seconds. Then
    press down the plunger for for 10 seconds.

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