1. Heat Water - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 200F. If not, bring the water to a boil then let cool for a moment before brewing.
2. Grind - Weigh out 15g of coffee, and grind to a medium coarseness.
3. Pre-wet Filter - Place your dripper on top of the vessel you plan to brew into, and place a filter into the dripper. Pour warm water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. It also pre-warms the dripper and your brewing vessel, to avoid coffee cooling upon contact. This is also a good chance to pour warm water in your mug as well. Make sure to dump this water out before brewing.
4. Begin Brewing - Place your dripper & brewing vessel on top of your scale. Add your coffee to the filter. Make sure your scale is zeroed, and start your timer. Add 45g of water, then wait until your timer says 45 seconds.
5. Continue Brewing - At 45 seconds, continue pouring water until you reach 140g. Wait until your timer says 1:40, then pour until you reach 240g. Your total brew time, the point where all the water has drained through the coffee bed, should be between 2:50 - 3:00.
6. Enjoy - Pour into your favorite pre-warmed mug, and enjoy!

This brew benefited from less agitation. Note that we didn’t swirl or stir the bed, just let coffee draw down on its own after each pour. This led to a cup that had easily identifiable notes which consisted of milk chocolate/caramel and dried fruit brightness that was reminiscent of raisins. 

1. Heat Water - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 200F. If not, bring the water to a boil then let cool for a moment before brewing.  
2. Grind - Weigh out 24g of coffee, and grind to a medium coarseness.
3. Brief - We will be brewing using the inverted method. There are three different parts to the AeroPress; the chamber which holds the coffee and water (marked with numbers), the plunger with the rubber piece, and the filter holder/cap. We will be using two filters, aiding in the clarity of your cup, resulting in less oils and sediment in your finished brew.
4. Setup - Place the AeroPress upside down, take the cap off, insert two filters, pre-wet and set aside. Be sure the plunger is under the #4 that’s marked on the chamber before brewing to avoid any potential spillage.
5. Begin Brewing - Place AeroPress on top of your scale. Make sure your scale is zeroed and start your timer. Add 24g of coffee into the chamber and pour to 60g of water and gently stir 15-20 times. When the timer hits 0:30 pour to 240g and gently stir ~10 times. Lock the filter cap back on the AeroPress. Place your carafe on the AeroPress cap, and carefully flip the AeroPress with the carafe attached.
6. Continue Brewing - When the timer hits 1:00, remove the AeroPress from your scale. Gently press the plunger until you hear a hissing sound; an indicator that all the water has been pushed through the chamber. Your total brew time, the point where you can take the AeroPress off your carafe, should be 2:00.
7. Enjoy - Add 48g of bypass water into carafe and enjoy!

About Bypass - In the case of this recipe, bypass refers to adding water after the coffee has already been brewed. This allows you to brew with a more concentrated ratio of coffee to water, and a shorter brew time. Extraction theory suggests that the more desirable compounds in coffee are extracted earlier on in the brewing process. Since we cut the brew time down, this allowed us to increase agitation without over extracting the coffee, and resulted in an enjoyable brew.

In an immersion style brew, this coffee in comparison to the V60, had more complexity throughout the drinking experience and benefited from extra agitation. Dark chocolate is immediately present in the flavor and is accompanied by darker dried fruits. These flavors meld together nicely and the dried fruits become more present as the coffee cools.