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The PUCK PUCK:Slow drip with the AeroPress

The AeroPress is recognized for its versatility. To transform it into a completely different infusion device, several accessories have been designed including the PUCK PUCK in 2017. The latter allows your AeroPress to be a cold infusion system and is an economical alternative to other devices for infusion. 'cold brew drip tower. It consists of a container that can hold 500ml of water, a Splash filter to disperse the water evenly over the coffee surface, and a rotary valve to adjust the flow rate. Hanging directly from your AeroPress orAeropressGo, you will be able to prepare cold coffees in drip infusion easily.

PuckPuck_Aeropress

  1. Unscrew, then rinse both parts of the valve with hot water. Shake them to remove excess water. Make sure the four ventilation holes are clear.
  2. Reassemble the two valve parts. Turn it clockwise to the closed position.
  3. Place the paper or reusable filter in the filter holder, then rinse it with hot water. Screw the filter holder to the brewing chamber. Place the AeroPress upside down on a jug that can hold 500ml.
  4. Add 38g of coarsely ground coffee (sea salt). Shake the AeroPress to level the coffee bed.
  5. Drop the Splash filter into the brewing chamber.
  6. Screw the valve and reservoir onto the AeroPress. Add 400 ml of filtered water and 100 g of ice cubes.
  7. Adjust the flow rate by slowly turning the valve. Suggested flow rate is 50 drops per minute. An application has been developed to help you adjust the speed optimally. You can download it for free from PUCK PUCK official website.

After 2 to 3 hours, you will have plenty of coffee to try on ice or with plant or cow's milk. Coffee will keep for up to two weeks in the refrigerator, preferably in an airtight container.

 

What do we expect from a drip coffee?

Your AeroPress assembled with PUCK PUCK allows you to make what is called Kyoto-Style coffee or even Slow Drip coffee. The water extracts the aromas from the coffee, one drop at a time. This way of cold brewing coffee is not new. The first notable mentions of this technique appear in the 17th century. According to current assumptions, it was introduced in Japan by Dutch merchants who used this method to store, transport and prepare coffee on board ships. It became particularly popular in Kyoto, which explains its name today.

The result per cup is obviously very different from the aromatic profile offered by the Cold Brew method in total immersion. The Cold Brew technique gives a less tangy and bitter coffee with a heavier body. We know right away that when using it, the coffee will lose nuance and offer a rather sweet and round profile regardless of the beans used. Well mastered, the Kyoto-Style technique makes it possible to better capture the subtleties of the grains. The aromas are then more nuanced and expressive, then the texture in the mouth is finer. With the Kyoto-Style method, the more discreet features that make us love hot coffee are now noticeable even in cold brew.

Since the Cold Brew method (full immersion) is less able to extract the delicate flavors from the ground beans, it is generally suggested to use medium roast coffees with more frank notes. The drip cold brew method allows you to enjoy a wider range of coffees, even lighter roasts. The complexity found in some grains from South America, Central America and Africa will not be alleviated. On the contrary, the Kyoto-Style method tends to highlight it and gives, depending on the beans chosen, elaborate coffees, often very aromatic.

 

Some tips for your first experiments

  •  Despite the simplicity of the application developed by PUCK PUCK, it has proven to be very useful for quickly calibrating the valve. After a few minutes, check to see if the flow is constant and if it is respecting the pace set at the start.
  • Use a coarser grind than recommended for the AeroPress. For an infusion of around 2h30, a grind close to that for the French press is ideal.
  • Do not hesitate to infuse with your AeroPress + PUCK PUCK more tart coffees that go with notes of orange zest, lemon or green apple. We were surprised by the crisp acidity ofthe’Alta Gracia by Deluis, oftheAngry Roaster Ethiopia, ofRobert Montachez of 94 Celcius or Brazil -Portal da Serra by 3fe for example. They are worth drinking this way, without additions, if you want to appreciate the subtle nuances these beans offer.
  • Have fun by changing some initial parameters to reappropriate the technique and adapt it to your tastes, but also to the grains used. For example, you might want to use darker roasted beans and thus increase the flow rate or grind the beans coarser. You may also wish to change the suggested coffee / water ratio to obtain a coffee with a lower or higher concentration. To pass your first tests, the parameters are there for guidance only.
Sources
Liz Clayton, How Japanese-Style Slow-Drip Coffee Brewers Work, Serious Eats.s.
Scott Brodie, Guide to Kyoto-Style Slow Drip Coffee, Acquired Coffee.e.
Clark Le Compte, Cold Brew Wasn’t Invented Yesterday, So Here Some Historical Perspective, Daily Coffee News.s.

 

Research and writing: Chloé Pouliot