Dialed in with Chris Tellez: AeroPress or V60?
In the July 2018 issue we featured an incredible Costa Rican produced by Miguel Ramos and roasted by Phil & Sebastian Coffee Roasters. We chatted with Phil & Sebastian wholesale manager, coffee aficionado, competitive barista and co-owner of Show & Tell Coffee (Kitchener, Ontario), Chris Tellez, about two brewing methods - a V60 and an AeroPress. He provided two recipes which brings out different aspects of the coffee, making for quite the fun comparative tasting.
AeroPress Brew:
“The AeroPress brew has a silky mouthfeel - almost milky or creamy - a juicy, vibrant acidity with a big almond note and a little bit of banana.”
What you need:
- AeroPress and paper filters
- Scale and a timer
- 16g of the Martin Ramos
- 230g of water at 96 °C
Steps:
- Place the rubber stopper about 1/2 inch into the end of the AeroPress, flip it upside down and place it on the table so that you're looking into the chamber of the brewer.
- Put the filter in the cap and wet it to remove any paper taste.
- Add ground coffee to the AeroPress, zero the scale and start the timer.
- Add 230g of the 96 °C water (204°F), making sure to saturate all the grounds.
- At the 1:30 mark, screw on the cap with filter and press down on the AeroPress until the coffee starts to bead through the filter. Be careful!
- Flip it over onto a mug and slowly press down, filtering the coffee until the 2:30 mark.
- Enjoy!
V60 Brew:
“The V60 is a bit lighter, and more tea-like with more clarity in the cup - almond, honeysuckle, toasted marshmallow and a sweet tangerine acidity with more of a graham cracker sweetness.”
What you need:
- V60, paper filter and a carafe
- Scale and a timer
- 22g of the Martin Ramos
- 350g of water at 96 °C
Steps:
- Wet the filter with boiling water. Do this over the vessel you’re brewing into to pre-heat it. Discard the water.
- Add the 22g of coffee to the V60 filter and level the coffee bed.
- Start the timer and pour in 60g of the 96 °C (204 °F) water for the bloom.
- At the 30-second mark, begin adding more water to reach 200g of water by the 1:00 mark.
- Add the remaining water and finish pouring by the 2:00 mark.
- The drawdown should take 30-45 seconds, with the brew finishing at the 2:30-2:45 mark.
- Enjoy!