Idido has been ridiculously solid all year. During a recent cupping I noted how this year’s crop should taste a little long in tooth. Should. Instead it was still big and beautiful with berry and sweetness. And not the overplayed blueberry notes that are so 90’s of Ethiopian natural processed coffee. Well this year has run it’s course and if you’re lucky enough to have some of the last few bags, then here’s a recipe to get the most out of one of the finds of the year.
1. Rinse your paper filter
2. preheat the aeropress inverted, then prior to putting grinds into the press, screw pre-wet filter in place flip over decanter and press the hot water through. We got this idea from a fellow named Ben Kaminski https://timwendelboe.no/2009/06/top-3-aeropress-methods/
2. Use 18.5 grams of Idido, grind should be medium-fine but adjust to taste. One way to start is to locate where your grinder is best for French Press and its espresso or finest setting and then find the mid point between the two. For this coffee click once finer from this midpoint.
3. Try this one upright, which’ll give it a cleaner cup. So screw on the rinsed filter and pour in the grinds. Give a little shake to level the grinds.
4. Start pour and timer filling to the (3) with 195 degree water.
5. Stir North East South West making sure there are no dry clumps hiding from infusion.
6. place stopper in top of the press and pull slightly to keep water from escaping the press
6. At 50 seconds remove the stopper and press the bloom down gently then fill aeropress with 195 degree water.
7. At 1 min begin pressing. The press time should take about 45 seconds.
8. Stopping pressing when you hear the small hissing sound (1 min 45 seconds total time)
Let cool and enjoy!
If the coffee bites a little try one of these (and just one at a time) you’ll be amazed at how these little adjustments alter the final brew
1. coarser grind
2. cooler temp water (190 f)
3. shorten the steep time (45 sec at bloom)
4. go easy on the stiring and or strat pressing sooner but draw it out longer
5. another easy way to bring your over extracted brew to balance is to do something called “bypass.” Just add a little hot water until the bite softens and the cup sweetens.
if the coffee tastes sour try this:
1. Fine the grind
2. Go hotter with water (200 f)
3. lengthen the brew time (1min press bloom)
4. This one’s tricky, increasing turbulance (stirring or pressing) will increase your extraction (sourness is an indicator of an underextracted brew) but is difficult to measure so you can increase how much you stir or how fast you press. But you should keep track of your adjustments to measure results.