I mentioned in a previous blog post that I change my preparation method on the Aeropress based on what I’m making. For mocha or other milk based preparation I use the following method (Aeropresso) that gives me a full extraction without being too bitter or overpowering. This changes every so often because I like to experiment with each roast, but this should give you a pretty good baseline method. This method works especially well for iced versions.
I use 17g of coffee (grind similar to French press size)
I use boiling water (212F) but a cold Aeropress (this has the effect of cooling it down a bit).
I pour 95g of water into the chamber, stir (I use a chopstick) and let sit for 30 seconds.
During the wait I prep the cup by adding my white chocolate powder.
I pour another 95g of water into the chamber and stir, again letting it sit for 30 seconds.
I carefully move the plunger up until there is only about a centimeter of air between the top of the liquid and the top of the device.
Place the filter and cap on, invert over cup and plunge (should take about 20 seconds.) When I hear the hiss, I stop.
Stir, add desired amount of milk (I use about 260g of milk for this concentration)
So there you have it, easy Aeropresso milk drinks in about 2-3 minutes. There’s a bit of work involved, but not enough to complain about and this version rivals most of the coffee shop mochas/lattes/etc. I’ve had through the years. Let me know if you try it what you think of it, or if you have a better method!