How to make barista bruce's "strong one" aeropress brew

The supplies

Weigh out 16g of the finest, freshest beans you can find. In this case, I'm using Bean There Coffee's Rwandan. www.beanthere.co.za

Grind the beans fairly finely (I grind a little coarser than espresso) in a burr grinder. I use a cheap Krups GVX2 on its finest setting.

I cannot stress enough how important it is to use good quality coffee that is as fresh as possible. You can use shop bought ground coffee but for the best tasting cup, aim to grind on demand.

After boiling the water, use some of it to rinse the paper filter. This takes away the paper taste and assists the press. I do this step over my mug so that it warms at the same time.

Set up the Aeropress, inverted, on your scale.

Add the 16g of ground coffee and zero your scale so that you can weigh the water for the two stage pour.

Set your timer to 45 seconds

By this time, your boiled water should have cooled sufficiently. I usually use water that has cooled to around the 90 deg Celcius mark

Add 30g of the water for the first pour.

Start the timer and agitate the water and coffee grounds mixture for 5 seconds. I do this by vigorously swirling the press.

Add the rest of the water until your brew weighs 230g. Once this is done, you should have 25 - 30 seconds brew time left. Keep an eye on the timer!

Stir the steeping coffee for a brief period (5 seconds).

With 5 seconds of steep time left, fit the filter basket to the inverted press.

When the 45 seconds has run out, flip the Aeropress onto you warmed mug and press as quickly as possible until you can't anymore.

To clean the press, unscrew the filter basket and push the puck out (I use it as a plant fertiliser). Finally, rinse the press's rubber tip, stirrer & filter basket under warm water. Let it drip dry.

Enjoy the "Strong One". Add milk if you like.

Return to step one and brew another!