The Aeropress is an interesting looking contraption, when I first saw all the individual pieces I rolled my eyes and thought, “ no way this is useful”. There are so many different devices you can use to make a simple coffee and I thought this one looked flimsy and annoyingly complicated. However it has a crazy loyal fan base – and pretty much every review claims that it’s one of the best devices, over the Chemex and French press.
It still is one of our least used devices, but not because it doesn’t provide good coffee – actually it has consistently provided some of the best cups we’ve made! It is also not that complicated to learn and pretty easy to clean. But it’s one that has just been a little bit scary to me, or seemed to have the biggest learning curve. Peter has used it quite a bit more than me (he uses it to make some killer cappuccinos) and he swears it’s easy – so I thought I would give it a shot and try to make some mocha lattes with it.
The Aeropress combines water and ground coffee together before using pressure to push the mix through a microfilter. The strength of the coffee is considered to be close to espresso and it only provides a small personal serving size so it can be used for drinks that have espresso as a base such as cappucinnos. It can also be diluted with more hot water to make American style coffee.
There are several methods that you can use to brew coffee in an aeropress but Peter prefers the “inverted method” and is the one I’ve used here. Also – you do need a milk frother for this recipe.
- The first thing I did was make a chocolate “base” in my mugs, you can use brewed hot chocolate, although that would taste slightly diluted and be more work. Chocolate syrup would also work but I used about 1.5 tbsp of cocoa.
- Place the paper filter in the filter cap and rinse with hot water – this helps to eliminate the papery taste and is a good idea in any brewing method.
- Then you want to place the plunger flat on a surface – with the numbers upside down. And place the brewing container over top of it (also upside down) The black rubber part should be at the bottom of the round number 4.
- Add your coffee to the press using the funnel; coffee should be ground fine (slightly coarser than for an espresso machine). We use about 17g per 250 ml of water.
Heat water to approximately 80 degrees – or boil it and let it sit for about a minute if you aren’t using a thermometer. Pour into the brewing container making sure you saturate everything. Pour to the top of the level 3 marker.
Let sit for 10 seconds. Then use the paddle to stir for another 10. Then pour water to bring it to above the level 2 marker.
Screw on the filter cap snugly, and spin the contents inside the brewing chamber at a 45 degree angle for 10 seconds.
Flip the Aeropress over your mug and use your body to provide gentle and steady pressure as you plunge- stop when you hear a hissing noise which is air escaping.
*this is the exact same method you would use when making an Aeropress cup of coffee/espresso. For the Mocha Latte you want to froth about 250 ml of milk and top the cocao/coffee mixture with equal parts steamed milk and froth.
For extra richness I also added some whipped cream and cocoa to top!
Frankly, the thought of using the aeropress was a little scarier than ACTUALLY using it. I liked it and I definitely liked the latte. I think I will need a little more experimenting with it to determine if it will replace my regular French press and Chemex use though.
Here is a different method you can also use – the video is pretty hilarious.