Jonathan Gagné
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Regular Cup
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10m
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1:14
Jonathan Gagné is an astrophysicist and coffee blogger from Montréal, Canada. He developed this recipe with an extremely long brew time in order to maximize extraction and sweetness, resulting in a flavor profile closer to a well-prepared pourover.
While it's not required, he recommends using the Fellow Prismo attachment to prevent astringency from side channeling. If you own one, check out the Prismo-specific version of this recipe for special instructions.
99ºC or 210ºF
Fine Grind
Steps
| Place a paper filter in the cap and attach it to the brew chamber. No need to rinse the filter. | |||
| Add 18 g of ground coffee to the brew chamber. Give it a shake to even out the grounds. | |||
| Pour as much hot water as you can over the grounds. It should be somewhere around 260 g. |
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0:10 | |
| Stir back and forth using the paddle or a spoon. Start at the bottom and go all the way up. |
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0:10 | |
| Insert the plunger at the top of the brew chamber. Remove the AeroPress and cup from the scale and give it a swirl. |
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4:40 | |
| Let steep. | |||
| Give the AeroPress another swirl and let sit for a while longer. |
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4:00 | |
| Slowly press into the cup. |
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1:00 |
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