- 18 grams of fresh coffee beans (medium to dark roast)
- 50g of hot water (just below boiling point)
- 1 tablespoon of brown sugar
- Creamer of your choice, I use Chobani Vanilla
- AeroPress with Flow Control Cap
- AeroPress paper filter
- Coffee scale
- Stirring spoon
- Milk Frother, or cocktail shaker
- Glass or cup
Start by heating the water. Bring it to just below boiling point. Set it aside.
While the water is heating, grind the coffee beans to a medium-fine consistency. You want the grind fine but not so fine it clumps in your fingers. Standard grind is acceptable if you do not have a grinder.
Assemble the AeroPress by placing a filter inside the Flow Control Cap and attaching it to the chamber. Rinse the filter with hot water to remove any papery taste.
Place the AeroPress on your scale.
Add the ground coffee into the AeroPress chamber.
Pour about 50g or to the 1 of water into the chamber. Stir fast for about 5-10 sec.
Let brew for 1 min.
Attach the plunger to the chamber and gently press down with consistent pressure for about 30-45 seconds until you hear a hissing sound. This should extract a concentrated espresso-like coffee. Depending on coffee and grind size you may or may not form a "crema" on top. Typical espresso machines pull about 9bar of pressure, the AeroPress produces 0.5!
- Set your shot aside, I like to double this shot most days.
Now on to part 2.
Prepare the brown sugar syrup in a separate container, dissolve the brown sugar in a small amount of hot water. Stir until the sugar is completely dissolved. Fill a shaker or cocktail shaker with ice cubes and pour the shot of coffee into the shaker over the ice. Add the brown sugar syrup to the shaker and close it tightly.
Shake the shaker vigorously for about 10-15 seconds to cool the coffee and mix it with the syrup.
Pour the shaken espresso into a glass or cup.
Add creamer to taste
Stir and enjoy your AeroPress brown sugar shaken espresso!
This recipe is very fluid, I typically play with the ratios to my taste.