And together with me again, I'm Bernice anyway, in this Coffee Hunting segment !
It has been a while, we don't do Coffee Hunting !
Or known as KoLing (Kopi Keliling = Coffee Hunting)
And this time, I'm on 38 Coffee Lab.
I have a mission for coming to 38 Coffee Lab.
That is how to brew using AeroPress.
And why I must learn AeroPress from 38 Coffee Lab ?
Because there is a winner from Medan,
that I want to know what is the secret recipe.
As he is humble, good and willing to share, you know ?
So, let's meet up with Jaya Pranata !
That is Jaya Pranata.
So, he is the person who will teach me how to brew coffee with using AeroPress.
And I'm so happy !
It seems so rarely to have a winner as representative from Medan,
that willing to share the knowledge for me.
So, let's go to the bar !
How is his preparation that he did for me ?
Today, we will brew coffee with AeroPress.
So, we will use this equipment that called as AeroPress.
The equipment looks like a syringe.
And the cap used as filter.
So, for today AeroPress method, what beans are you going to use ?
We will open,
the arrived coffee beans.
It was from Ethiopia.
Let's check it out !
It seems like it comes out a challenge that I have to make taste with Lemon, Red apple and Nougat.
I have to come out with these taste.
As it is famous with their clean cup.
Look coffee lovers ! He is so gentleman that he even opened a new coffee beans.
He doesn't want open the old coffee beans,
he even makes with the new one.
As Otten Coffee comes to 38 Coffee Lab.
Knowledge must be shared.
For today brewing, we will use 21 gram of coffee beans.
So, my today recipe is,
1 : 11 water ratio.
With 21 gram of coffee and 231 ml water.
Usually what we do after weigh the coffee beans, we will do flush grinder.
Because we don't know what is the previous coffee beans inside.
We clean the grinder first,
with get out some previous coffee beans.
This grinder is so recommended for manual brewing.
The grinder even used in the last competition of Medan and Jakarta.
It has grind size from fine to coarse.
And I think I want to have fine coffee ground with 10 grind size.
It was very fine, right?
Usually I thought AeroPress is quite medium coarse.
I thought washed process bean is a little bit of shy.
So, we need to make it finer to makes the taste comes out.
We may use the coarser one.
Oh I see. So, that is the key.
It is pretending to be shy, but have big lust !
While waiting for the grinder, we can heat the water.
Because it is washed process, my recipe is using 92°C of water.
There is something that I wanted to ask.
To manipulate the taste of coffee with AeroPress,
as there is a guideline with how many ml of water, the grind size and how is the temperature for the water.
So, to get the taste, do we need to follow the guideline?
For me personally,
to manipulate the taste, I will depend on,
how many ml of water that I will use on blooming.
Blooming is the first process when the coffee ground contacts to the hot water,
so it is called with blooming.
Or also called as gasping.
It means releasing the gas carbon dioxide.
Blooming has minimum size with twice of the coffee ground weigh.
Twice of the coffee ground weigh ?
I wonder how is it.
But, the taste of the gasping process is usually acidic coffee.
For those who don't want have acidic coffee,
maybe we can make triple on it.
As the process of gasping is important.
You know why ?
Because the carbon dioxide covers the taste of the beans.
So, we need to release the carbon dioxide first.
That's most important part from me.
If you want have sweet taste coffee,
maybe you can add twice of the coffee ground weigh.
So, for my recipe, I make it triple.
So 21 gram of coffee beans with 63 ml of water for the blooming.
Usually I know 1 : 15 water ratio.
But, Jaya Pranata version is 1 : 11 water ratio.
And for the blooming itself, I will triple it.
I really learn the knowledge a lot.
I will use paper filter.
I use double filter to get more clean coffee.
Because AeroPress tends to come out with coffee oil.
As you can see, AeroPress is using pressure in the process.
So, we need to press the AeroPress to come out the oil.
To prevent the coffee oil come out more into your coffee,
or also get full-bodied coffee.
That's why I use double filter to get clean coffee.
But for coffee lovers, if you want strong bodied coffee,
A filter from metal which is bigger hole size than paper filter.
But with paper filter, we can't see the hole of the filter.
To make no papery taste on coffee,
we need to wet the filter first.
I will use inverted method on this AeroPress.
Inverted method means upside down the AeroPress.
For the traditional or usual method,
The position is exactly like this, put the coffee ground and brew.
So, we will use inverted method.
Can you tell explain why we must use inverted method based on your opinion ?
I choose inverted method because,
I want my coffee grounds contacted for quite long and more intense.
As for example, you want to have long relationship, right ?
You really know anyway !
As in my kettle have rest checktor inside.
when you pour your water, will not go anywhere.
So, you can keep the water in stable condition.
As in my recipe, I will pour the rest of the water for 10 seconds in the middle of process.
By using this kettle with the rest checktor,
I can't catch up in time, so I need a help with using another plunger.
I will fill the rest of water and pour after 10 seconds.
You will pour until it is full or just warming up the chamber ?
Fill up for 171 ml water.
Because for the rest of the water, I will use for blooming.
With 1 : 11 water ratio.
Fill up for 171 ml water.
I can't catch up in time, so I need a help with using another plunger.
The method is so cool !
Add the coffee grounds.
Pour the 63 ml of water.
Pour in circular motion.
So, it will not only one place that contact to the water.
I wiggle the AeroPress to help coming out the gas.
and also help to not get too acid coffee.
Wiggle it for 15 seconds.
There is no need to count for how long to wiggle.
Enough with 15 seconds only.
Then, let it be for 15 seconds in a calm position.
for 30 seconds.
Also doing in circular motion.
so there is a little movement inside of the coffee.
You will let it for how many seconds?
Close with the cap after reached out to 55 seconds.
Then, turn it upside down.
Shake twice so the coffee grounds will not remain here.
When reached in One minute Ten seconds, press for 45 seconds.
Why must press for 45 seconds ?
So, it will still contact to the water.
But, we will stop when we hear the hissing sound.
Why don't we press until the end ?
Because after the hissing sound, it comes out with the coffee oil.
That's why I was wondering,
as I ever saw in the competition,
they stopped before hear the hissing sound,
or even stopped after hear the hissing sound.
That's why I was wondering what is the differentiation.
We will stop when reached to One minute Fifty Five seconds.
This is for the first time I saw this technic with Jaya Pranata's version.
Let me try Jaya Pranata's AeroPress coffee !
I'm so excited to try the coffee from Medan's winner.
Let me try the coffee for you, coffee lovers !
Do you feel any taste of acid ?
I don't feel any acid !
It prefers as sweeter coffee.
No, surprisingly no !
There is a bit taste of lemon and also apple-ish.
with after taste of nougat.
This is my first time to get amazing guide from Jaya Pranata.
Can you take the reward ?
No wonder that he is the second champion.
Although he is the second champion,
the champion will stay in my heart.
He brought Medan to Jakarta Coffee Week.
He was the one who did it to Jakarta.
So, I really learnt a lot from Jaya Pranata.
In my first time, I saw a detailed technic.
I think this technic has been practiced in several times.
Yeah, in several times.
Is this the recipe that you did just now on the Jakarta Coffee Week ?
to get amazing recipe from championship.
Okay, thank you so much Jaya Pranata for giving information and detailed technic.
Exactly like I have said just now that sharing is caring.
It was very awesome that 38 Coffee Lab can bring a good name of Medan,
by born a champion that is Jaya Pranata.
I followed your competition from Medan,
until you joined the competition to Jakarta.
Medan is really happy to have you !
How long was your preparation that you needed to join this competition ?
Actually that was not so many preparation.
Every day, I brew for myself, my friends and customer.
And also we need to listen more information from them.
Sometimes, common people is more honest than coffee lovers.
That's right !
I've also ever read on Otten Coffee.
For those who haven't read Otten Coffee's Magazine,
as there is a review about Jaya Pranata.
I will put the link on description box below.
Okay coffee lovers, Let's top our chit chat, sharing experienced and knowledge about coffee from Jaya to us.
And I still want to be here at 38 Coffee Lab.
I've come far away here.
Of course, I have to try others coffee like ice coffee, espresso.
Everything is complete here.
What anything else that you have again ?
Very interesting to try !
Also completed with the food.
For those coffee lovers who want to know and hang out to 38 Coffee Lab,
just come directly to 38 Coffee Lab.
And for those who haven't follow 38 Coffee Lab's Instagram,
Follow on : @38CoffeeLab
Okay, remember to follow on @38CoffeeLab
And I will share on description box below.
Okay, for those who likes this video,
don't forget to click the hit button, like hit button and subscribe Otten Coffee.
And don't forget also to follow Otten Coffee's Instagram.
Instagram : @Ottencoffee
Remember to visit to 38 Coffee Lab.
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