In brewing a perfect cup of civet coffee with the Aeropress method, you need to bring enough water to boil your AeroPress and your vessel. 250 – 400 ml should do it.
Because this method is capable of reducing the coffee sediment plus its bitterness, you get a clean-tasting, less bitter, and flavorful civet coffee. It also helps you to get a less-acidic civet coffee because the filter absorbs the acidity. However, it is not a perfect match if you are expecting strong-tasting civet coffee.
Put the artisan barista filter in the Aeropress cap.
Weigh out 15 grams of coffee. Grind the beans fine, somewhere between Espresso and Pour over.
Pour some of the hot water over the filter in the cap, to preheat the filter.
Put 15 grams of ground beans into the Aeropress.
Altogether use 220 grams of water. Start with double the weight of water compared to the coffee beans you used (30ml/grams for 15 grams of coffee). Stir it and wait for 30 seconds. The temperature should be 200 degrees Fahrenheit (93.3 degrees Celsius).
After 30 seconds add the remaining water (190g/ml). After stirring it again, let it sit for 1 minute.
Afterward, screw on the cap with the filter.
Then flip the Aeropress carefully. Make sure no coffee runs out.
Then press down the plunger. Afterward, you’ll have a clean cup of Aeropress coffee. It’s full of natural oil which every paper filter would filter out.
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