I mentioned in a previous blog post that I change my preparation method on the Aeropress based on what I’m making. For mocha or other milk based preparation I use the following method (Aeropresso) that gives me a full extraction without being too bitter or overpowering. This changes every so often because I like to experiment with each roast, but this should give you a pretty good baseline method. This method works especially well for iced versions.
- Standard inverted Aeropress setup (for more details on this see here : http://www.roaste.com/CoffeeBlogs/sontondaman/Aeropress-inverted-Method)., with a metal filter (for more details on this see here: http://www.roaste.com/CoffeeBlogs/donnedonne/Metal-pourover)
- I use 17g of coffee (grind similar to French press size)
- I use boiling water (212F) but a cold Aeropress (this has the effect of cooling it down a bit).
- I pour 95g of water into the chamber, stir (I use a chopstick) and let sit for 30 seconds.
- During the wait I prep the cup by adding my white chocolate powder.
- I pour another 95g of water into the chamber and stir, again letting it sit for 30 seconds.
- I carefully move the plunger up until there is only about a centimeter of air between the top of the liquid and the top of the device.
- Place the filter and cap on, invert over cup and plunge (should take about 20 seconds.) When I hear the hiss, I stop.
- Stir, add desired amount of milk (I use about 260g of milk for this concentration)
So there you have it, easy Aeropresso milk drinks in about 2-3 minutes. There’s a bit of work involved, but not enough to complain about and this version rivals most of the coffee shop mochas/lattes/etc. I’ve had through the years. Let me know if you try it what you think of it, or if you have a better method!