Steady Press
Open in appNoriko Sunaga of MANLY COFFEE shares the upright AeroPress recipe she has used since 2010: extra-fine coffee, a one-minute immersion, and a straight, steady press stopped at the hiss for a direct, aromatic cup.
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Parameters
- 14 g
- Coffee
- 200 g
- Water
- 1:14.3
- Ratio
- 92 °C
- Temp
- 2 extra fine
- Grind
- 1:30
- Total
- ~200 ml
- Yield
What is 2/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:30 · total-
Pour 1 / 50:0010s
Fill the chamber briskly.
+200g→ 200g Fill briskly 92°C -
Prepare 2 / 50:105s
Insert the plunger to create a vacuum seal.
-
Steep 3 / 50:1545s
Let it steep.
45s -
Press 4 / 51:0030s
Press until you hear the hiss.
30s -
Done 5 / 51:30
Press complete.
Notes
Original source
Recipe by Noriko Sunaga, published at instagram.com.
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Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a plastic cylinder, a plunger, and a paper filter — sold as a travel brewer in 2005 and quickly adopted by people who'd never travel with one. Its trick is that it sits across the filter/immersion line. Closed at the bottom by the filter and your stand, it's an immersion brewer. Once you press, water and grounds separate fast. The grind range it accepts is enormous, and the cup is clean but with body.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.
