| Brewer | Aeropress |
|---|---|
| Grind | Medium-Fine (10 on Baratza Encore/Virtuoso/Preciso; 5.50 on EK43) |
| Ratio | 21g coffee, 180g water, 95g ice |
| Water Temp | 212°F |
| Brew Time | 4:30 |
| Yield | 232g (including ice) |
| TDS | n/a |
| Extraction | n/a |
Carlos Imbachi Brew Guide
A brew guide designed for Carlos Imbachi.
Learn more about the coffee
Learn more about the coffee
- Assemble inverted Aeropress: insert the plunger slightly into the Aeropress (the rubber part should reach just above “4”) and set it on the scale upside down. Add coffee to the Aeropress.
- Start your timer and pour 180g of water over the grounds. Stir to incorporate.
- Place rinsed filter inside the cap and secure it onto the Aeropress. Add 95g of ice to your brewing vessel.
- At 4:00, flip the Aeropress upright and set it onto the brewing vessel. Gently press over the next 30 seconds.
- Pour into a glass filled with ice and enjoy.