BLUE HOT WATER BOTTLE RECIPES

Steps:

• Bring 7 oz (200 g) of water to a boil. Weigh out 15–18 grams of coffee (depending on your preferred strength). Grind to a texture slightly finer than sea salt.
• Insert a paper filter into the AeroPress's detachable plastic cap.
• Use some of your hot water to wet your filter and cap. The water serves a dual function here: It helps the filter adhere to the cap, and heats your brewing vessel. This can be challenging as the water is hot and the cap is quite small: Hold the cap by its “ears” and pour the water very slowly so it can be absorbed by the filter.
• Assemble your AeroPress. Make sure the entire assembly is dry, since any residual moisture can compromise the device’s seal.
• Place it on your scale with the flared end up, then tare the weight. The numbers should appear upside-down. It’s possible to attach the black filter cap and place it right side-up, but this tends to cause leakage and make accurate brewing difficult.
• Add your ground coffee. Be careful not to spill any grounds into the ring-shaped gutter at the top of the AeroPress.
• Start a timer. Add twice the weight of water than you have grounds (e.g., for 15 grams coffee, add 30 grams water). The water should be about 200 degrees F.
• Make sure the coffee is saturated evenly, tamping slightly with the paddle or butter knife if necessary, and let it sit for 30 seconds.
• Use the remainder of the hot water to fill the chamber.
• After a minute has elapsed, stir grounds 10 times to agitate.
• Fasten the cap, ensuring it locks into the grooves tightly. Flip the whole assembly over with haste and control. Position it atop your brew vessel and begin applying downward pressure. You will experience about 30 pounds of resistance here. If the pushing feels too easy, your grind is likely too coarse; if it’s very hard to push, chances are the grind is too fine. Your coffee is fully brewed once it begins to make a hissing sound. This means there is no more water to push through the device.
• Once you’ve unscrewed the cap, you can pop out the filter and the puck of condensed grounds by simply pushing AeroPress’s interior section a final inch.
• Pour your coffee and enjoy.

Steps:

• After soaking your filter in a warm water bath for at least five minutes, drop it into the bottom of your siphon’s top component, or “hopper,” and hook to the bottom of the hopper’s glass tubing.
• Fill your siphon’s bottom component, or “bulb,” with 300 grams of hot water (about a 12-oz. cup’s worth).
• Insert the hopper, filter and all, into the bulb. You don't have to press too hard; just make sure it's securely and evenly in place. Position the entire assembly above your heat source.
• While the water is heating, measure out between 20-25 grams of coffee and grind it just little bit finer than you would for regular drip coffee.
• Soon, the water in the bulb will begin boiling and rise up into the hopper. For some physics-related reason we don’t fully understand, a little bit will stay in the bottom. Don’t worry about this little bit.
• Once the water has moved into the hopper, turn your heat source down so that the water is between 185-195 degrees F.
• Add your coffee, and gently (but thoroughly) submerge it with a bamboo paddle or butter knife.
• Let the coffee brew, undisturbed, for one minute and 10 seconds.
• In one brisk motion, remove your siphon from its heat source and give it ten stirs with a bamboo paddle.
• Your coffee should take another minute or so to draw downward and finally rest in the bulb. You'll know it's ready when a dome of grounds has formed at the top of the filter, and when the coffee at the bottom has begun to bubble at approximately the pace and strength of a kitten’s heartbeat. Remove the hopper and serve. In order to guarantee the most complex cup, give the coffee a few minutes to cool.
• Enjoy.