Aerobie AEROPRESS Coffee and Espresso Maker Handbuch - Seite 2

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Wet the rubber seal and insert the plunger into the

chamber. Press the plunger downward.

After the plunger has moved a short distance, you will

feel the air pushing back at you. Continue pressing

gently to maintain pressure and the air will push the

brew through the grounds. The plunger will sink slowly

and reach the grounds in about twenty seconds for a

double, slightly less for a single or slightly more for a

triple or quadruple. Then let the coffee drip a few

seconds. Invert the AeroPress as you lift it off the cup.

Pressing slowly is the key to a rich brew and an easy

push. If it feels too stiff, just press more gently.

If espresso is your goal, you're done. Remember

that you can make up to four single servings with

each pressing. An easy way to divide multiple

servings is with the scoop. Each scoop holds a

typical single espresso (about 36 cc).

You can store espresso as concentrate for use several

days later. The flavor will remain smooth because the

micro filtering removes all coffee grounds.

For American coffee, add about four ounces of hot

water to each single espresso or eight ounces to each

double espresso.

TIP: THE KEY TO A SMOOTH AMERICAN CUP:

Brewing espresso and then diluting it with hot water

makes a smoother American cup of coffee than

pressing an entire cup of water through the grounds.

Pushing too much water through the grounds produces

bitterness and acidity.

CLEANUP:

10.

Remove the cap, hold the AeroPress over a

wastebasket, and press the plunger to eject the "puck"

of spent grounds.

11.

Leave the plunger pushed fully in and rinse the

rubber seal. Brush or wipe it to remove the coffee oils.

Never put the AeroPress in a dishwasher.

Always store the AeroPress with the plunger pushed

all the way in, or completely removed, to avoid

compressing the seal.

RE-USING MICRO-FILTERS:

Two thousand filters use about as much paper as

one city newspaper, so you needn't feel guilty about

discarding filters. But you can also re-use each filter

many times just by brushing it off under running

water. The choice is up to you. When re-using a

filter, remove the plunger and twist the cap containing

the wet filter onto the chamber. This will keep it flat

as it dries and you'll be ready for the next pressing.

We included a year's supply of micro-filters with your

AeroPress so you are set for a long time. When you

need more filters, visit your local coffee retailer or

visit www.aerobie.com for information about retailers

that sell AeroPress micro-filters.

LATTE:

When a latte is your goal, make a richer espresso by

filling the water to the bottom of the appropriate bar.

You can also try slightly hotter water to extract more

"edge" from the coffee. Add the espresso to milk and

enjoy it cold or warm the mix in the microwave.

CAPPUCCINO:

Cappuccino is simply espresso capped with a layer

of foamed milk. The traditional way of foaming milk

is with hot steam. But those who have tried foaming

mixers agree that they do a great job and are much

easier to use.

STEEPING TIME :

If you've used a French Press, you may be tempted to

let the mix steep for several minutes before pressing.

But long steeping only adds bitterness and acidity.

Aeropress is a trademark of Aerobie, Inc.

Aerobie, Inc., Palo Alto, California, U.S.A.

1-650-493-3050, 1-650-493-7050 fax

[email protected] , www.aerobie.com