AeroPress Recipe for Onyx La Palma lot#21

This single farmer lot out of La Palma el y Tucan and roasted by Onyx is one of my favorite coffees of the year; it’s sweet, complex, and after every sip you smile. It’s fantastic as a pour over but when you add the silky mouth feel that develops via AeroPress you really have a special cup of coffee in your hands. Here you go:

1. Rinse your paper filter
2. Use 19 grams of lot #21. (grind size should be about the mid-point between the grinder’s finest setting and the setting that is best for brewing press-pot.)
3. Put coffee into inverted AeroPress (make sure to use the provided funnel to keep the grounds out of the groove wherein the filter will sit)
4. Pour 200ml (to the 1) of 200 degree Fahrenheit water over the coffee grounds
5. Stir gently twice and let steep for 45 seconds
6. Push the bloom down gently and top off with water (270ml)
6. Tighten filter into place (make sure the filter is tightened)
8. Carefully turn AeroPress right side up and set onto vessel to press into (we use a wide mouthed mason jar)
9. At 60 seconds begin gently pressing the brew -slowly
10. Stopping pressing when you hear the small hissing sound (2 minutes total time)

Let cool and enjoy!