We were at the Norwegian Aeropress Championship 2015 yesterday. The event was subtitled "Back to the Aeropress - a pun on the movies "Back to the Future" - and took place at Barista School in Oslo. We were rooting for Team Kaya, but in the end Øystein "Kaffelab" Berntsen won the whole shebang. Congratulations to him! The event inspired us to make a modification of the classic cocktail Espresso Martini. Since we don't have an espresso machine we used our aeropress in stead. Here's how you can make it yourself!
6 cl aeropressed coffee
2 cl Tia Maria
2 cl Absolut Vodka
1 cl vanilla infused sugar syrup
4 big ice cubes
Cinnamon for dusting
Back to the Aeropress!
Make a concentrated aeropress brew with 20 g finely grind coffee of high quality, and water to the 2nd mark. Water should be 90 degrees C. Remember to rinse the paper filter first. 1 minute steep time, 10-15 seconds press time. I'm sure the aeropress champion does not approve of this, and by all means feel free to tweak the pressing method to your liking. If you have an espresso machine, and no aeropress, you can just make a double espresso in stead.
Make a vanilla infused sugar syrup by boiling 4 tbsp water with 2 tbsp sugar and 1 tsp vanilla seeds or vanilla extract.
In your shaker add all the liquids. You can check if the sweetness is how you like it. Then add the ice cubes and start shaking as if you wanted the shaker to be a time traveling device. Hopefully you end up in the present with a rich, foamy Tia Maria Aeropress Martini. Finish it off with some cinnamon dust on top.
We go the opportunity to test this new coffee brewer from Philips with a so-called Boil & Brew system. The purchase value is NOK 999,-. You can win the Café Gourmet-machine by liking our Facebook page and sharing a picture on your Instagram profile of your special coffee moment. Use the hashtag #twofoodieseating to enter the competition.
We choose the winner by the end of next week and Philips will ship the coffee machine directly to any destination in Norway. The winner, as well as the two runner ups, also get a Keep-Cup each for take-away on those busy mornings when you can't finish your cup at home.
Anyone that has ever operated a coffee brewer will immediately understand how the new Philips machine works. Water goes in the top container, ground coffee and filter goes in the middle container. Power on, water boils, drip, drip, drip and the coffee is done. We normally brew our coffee by hand, using a V60 or Kalita, but we have to admit a coffee brewer is practical when you have big parties of 10-15 people.
Even though this is a machine that does the job for you, there are still some important things to remember when brewing coffee.
Rule number 1: Use good quality coffee
High quality coffee is the most important ingredient to achieve a good brew. We recommend coffee from micro brewers like Supreme Roastworks, Tim Wendelboe or Solberg Hansen. If you don't live in Oslo with acceess to such places, check out kaffebox.no or kaffeposen.no. Good quality water would be the next point, but luckily we have awesome water straight from the tap here in Norway.
Rule number 2: Buy whole beans and grind yourself
Invest in a grinder. It won't cost you more than 500-600 kroner for a decent grinder. It really makes all the difference. Coffee needs to be fresh in order to taste good. Whole beans can last 3-4 weeks in an airtight container. Once grounded, though, the coffee quickly loses it's flavor and characteristics. Filter coffee calls for a medium coarse grind, usually the middle setting on the grinder.
Rule number 3: Brewing temperature
What is the correct temperature? There is no definite answer to this one. However, there seems to be somewhat of an agreement that it should be between 92 and 96 degrees. Certainly not boiling. Philips states that their new coffee brewer "heats the water to 93 degrees", which sounds about perfect. Then they add "or higher". This leaves us somewhat confused. When we tested the machine we noticed that the water is brought to a boil, then the machine seems to let it cool down slightly before it's further transported down the pipe to the filter container with coffee. Thus, we are not sure of which exact temperature the water had at contact with the coffee. A suggestions for improvement in the next model is to incorporate an adjustable thermometer settings for us coffee geeks.
Rule number 4: Wet the filter
Do as I say, not as I do! It was a late evening so I forgot to wet the filter in the trial round, and just noticed when I uploaded the pictures now. Why on earth wet the filter? Because it is made of paper, and paper has a taste. Paper does not taste good. By wetting the paper and rinsing in thoroughly, you remove some of that bad taste. Yes, it is getting down to geeky levels now. Just do it.
Rule number 5: Keep it clean
Clean coffee equipment ensures no foul taste of old coffee remnants. Philips new machine allow you to remove the filter container and of course the coffee pot in the bottom, and these parts are machine washable. That's good! If you could also remove the water container on the top, that would be ideal. This would give another benefit as well; water could be filled straight from the tap. We used our Kalita kettle to fill water. Just make sure you use something clean, and never use the coffee pot to fill water unless it has recently been washed.
Final rule is unofficial, but important nontheless. Drink your coffee from awesome coffee cups! Like the ones we have from Kaffikaze. Or the Keep-Cups you can win in our competition!
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...