Let’s talk about my favorite hot coffee drink: the café cubano. I’ve talked a about coffee and I’ve shared some recipes, but I wanted to document the progress I’ve made in making my all-time favorite recipe. I’ll admit right now that my café cubano is not ‘real’ café cubano because I don’t actually make ‘real’ espresso at home nor do… Read More »Making something like café cubano
Here are a few more coffee recipes. These deal with making my favorite cold coffee drink: a New Orleans iced coffee. The important thing is that you need a coffee blend with chicory in it, or, of course, you can get a dark roast coffee and add chicory to it. Blue Bottle’s New Orleans cold brew method Paraphrased from their… Read More »Playing with New Orleans cold brew and iced coffee
I’ve collected more than a few coffee recipes. Six of these recipes are for the Aeropress, and one recipe is for a French press or a Clever Coffee Dripper. Regarding the Aeropress, I always use the inverted method, and I always use a metal mesh filter—metal filters will let oils through, resulting in a fuller and more syrupy coffee, and paper filters result in a brighter and cleaner cup.
I do not mistake myself for a coffee connoisseur. I know only just enough about coffee to know that I hardly know anything at all. I do, however, consider myself a well-meaning coffee enthusiast and budding café hobbyist! Don’t worry—I’m not planning on telling you my life story. No pictures to get in your way either. Just take a look at some good recipes!
(But I do recommend the Coffee Compass—it’s a really neat graphic!)
Stumptown’s AeroPress method
A popular method that I am paraphrasing from their site.
- 17 g of coffee to 220 g of water at 205 °F (13:1)
- 75 seconds of brewing time
- In 10 seconds, saturate all grounds
- After adding all of the water, stir a bit
- At 75 seconds, plunge
Blue Bottle’s AeroPress method
A popular method that I am paraphrasing from their site, and they also make New Orleans cold brew that’s supposed to be really good.
- 15–18 g of coffee to 200 g of water at 200 °F (11–13:1)
- 60 seconds of brewing time
- Add 30–36 g of water, stir gently
- At 30 seconds, add the remaining water
- At 60 seconds, stir 10 times
Brioso Coffee’s AeroPress method
Brioso Coffee is a local (Columbus, OH) coffee shop that’s supposed to have a great café cubano—a drink that I love—, but I haven’t been there yet. Recipe paraphrased from here.
- 11.5 g of coffee to 180 g of water at 200 °F (16:1)
- 130 seconds of brewing time
- Add all of the water
- Stir for 10 seconds
- Steep for 60 seconds
- Plunge for 60 seconds
Boston Stoker’s AeroPress method
Boston Stoker is a local (Columbus, OH) coffee shop with a great breakfast sandwich. Their coffee is good too, of course. Recipe paraphrased from here.
- 20 g of coffee to 230 g of water at 203 °F (12:1)
- 180 seconds of brewing time
- Add 30 g of water, and stir
- Add remaining 200 g of water
- Steep for 180 seconds
Crimson Cup’s AeroPress method
Crimson Cup is a local (Columbus, OH) coffee shop with a great New Orleans iced coffee and a great spirit. Recipe paraphrased from here.
- 17 g of coffee to 220 g of water at 199 °F (13:1)
- 120 seconds of brewing time
- Bloom with 30 g of water for 25 seconds
- Add the remaining 190 g of water
- At 45 seconds, stir
- At 85 seconds, stir again
- At 90 seconds, plunge for 30 seconds
Greyson’s AeroPress-for-two method
This is what I’ve been doing for months now at this point.
- 51 g of coffee to 155 g of water at 200 °F (3:1, diluted to 10–13:1)
- 150 seconds of brewing time
- In 10 seconds, saturate all grounds
- After adding in all of the water, stir firmly
- At 120 seconds, plunge for 30 seconds
- Dilute with 385–505 g of water (for about two 8–11-oz mugs)