Aerobox - dárková sada
Aerobox - dárková sada
Aerobox - dárková sada
Aerobox - dárková sada
Aerobox - dárková sada
Aerobox - dárková sada
Aerobox - dárková sada

Aerobox - dárková sada

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Methods of brewing Traditional According to the instructions, fine-ground coffee is placed in the bottom of the larger cylinder on top of a paper microfilter. Hot water at approximately 170 to 190 degrees Fahrenheit or 75 to 85 degrees Celsius is then poured over the coffee; this mixture is stirred for approximately 10 seconds before being forced through the microfilter by pushing the plunger downwards.[6] In the different coffee competitions world wide (World Barista Championship, Brewers Cup, World AeroPress Championship etc.), the coffee is more often ground slightly finer than 'filter grind', and the dose is between 14 and 20 grams, with about 200 to 230 grams of water at 80 to 92 degrees Celsius and a steeping time of 30 to 60 seconds. Inverted In inverted brewing, the plunger is placed into the column from the beginning, close to the “top” of the column, and the entire AeroPress stands upside-down, resting on the top of the plunger. One or two scoops of ground coffee are added, followed by water, and the entire mixture then stirred. While that brews, a filter is placed into the filter cap and moistened to help it stick in place then the AeroPress cap is placed on top of the column and screwed into place. Lastly, once the desired brewing time is complete the AeroPress is either turned right-side-up and plunged normally or held at an angle and plunged horizontally. This method is more similar to the French press, particularly the extended brewing time in which the grounds and water sit together. This makes it useful for using grinds that wouldn't be optimal in the official method, including coarse grinds such as might be used in a French press.

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