Brewing Better Coffee on Climbing Trips

Every time I go on a climbing trip my pack is filled with an unnecessary amount of climbing shoes and coffee—god forbid I run out of either! This usually means I have enough coffee to brew and share with the people around camp (I’m not so keen on sharing my climbing shoes). Well, on a recent trip to Araps I miscalculated, leaving me with nothing to drink except some four month old espresso roast we found at a health food shop in the Sham (Horsham)… grim times. This recipe is originally from Lance Hedrick, and will help soften the blow for any overly dark or old coffee beans you may stumble across. It won’t win any camp brewing competitions, but it’ll bring out any redeemable qualities left in your random scavenger coffee.

– Sule (VL’s Resident Coffee & Gear Nerd)

Best for

• Darker roasts
• Particularly old/stale beans

You’ll need

• Aeropress and paper filters 
• Flow Control Filter Cap (optional but recommended)  
• 30g of coffee, ground quite coarse
• 90-120ml of hot-ish water (80C)
• Another 80-120ml of hot water (for diluting)
• A scale (necessary)
• A timer 

STEPS

1. This recipe uses between a 1:3 – 1:4 ratio of water to coffee, so however much coffee you plan to use (30g) you should use 3 or 4 times more water (90-120ml). You will also dilute it with hot water after brewing.  

2. Place 30g of coffee into your Aeropress and pour in your 80C hot water (90-120ml). Now stir vigorously for 10s and quickly insert the plunger about 1cm in. This creates a vacuum to stop the coffee from dripping through (not necessary with the Flow control cap). 

NOTE: Pour some cold water into your kettle after boiling to lower the temperature (aim for 80C if you have a thermometer…but who would?) 

3. After 50 seconds begin gently plunging through the liquid (this should take about 1 minute to complete). 

4. Dilute to taste with 80-120ml of hot water (start with 80ml). If you’re not using 30g of coffee then adjust this accordingly. 

NOTE: Don’t forget to give the coffee a little stir after diluting. 

5. Not everything is meant to be saved, so if all else fails then add a few grains of salt to your coffee. This will help reduce the bitterness, just make sure to only add a tiny amount (0.3g) or else your coffee might taste shit and salty! 

BETA

Tastes sour or boring? 

• Grind finer
• Use hotter water
• Increase the ratio (try 1:4 or higher)

Tastes bitter or ashy/roasty?

• Grind coarser
• Use colder water
• Lower the ratio (try 1:3 or lower)
• Plunge

The incredible Rose Weller sending iconic Nowra line, White Ladder (33). Image by Michael Blowers.