HOW TO BREW WITH A AEROPRESS
Ninety seconds, no fuss, and genuinely hard to mess up. This is the method that comes with us to the campsite, on the plane, and into hotel rooms with nothing but a kettle.
THE NUMBERS, FOR ONE CUP
THE NUMBERS, FOR ONE CUP
TIME
1:30 min
COFFEE
18 grams
WATER
200ml
RATIO
1:11
GRIND
Fine grind, like table salt
TEMP
85°C
TIME
1:30 min
COFFEE
18 grams
WATER
200ml
RATIO
1:11
GRIND
Fine grind, like table salt
TEMP
85°C
NO SCALE? NO PROBLEM.
18 GRAM
About the size of a walnut, or two heaped tablespoons.
300 ML
Is a regular mug.
GRIND
Is somewhere between table salt and sand, finer than for a V60.
85°C
Is water that has boiled and then rested for a minute, cooler than for most brewing methods.
THE STEPS
01
INSERT THE PAPER FILTER, RINSE IT, AND SCREW THE CAP ON
Place the AeroPress on your mug, without inserting the plunger yet.
02
GRIND YOUR COFFEE FRESH AND FINE
18 g. Freshly ground coffee makes more of a difference here than water temperature.
03
POUR IN 200 ML OF WATER AT 85°C AND STIR FIVE TIMES
No need for a slow spiral pour here.
04
INSERT THE PLUNGER AND WAIT 1:00
Just enough to create a seal, don’t press yet.
05
PRESS DOWN SLOWLY OVER 30 SECONDS
A steady push, no forcing it. It should take the full 30 seconds.
TRANSLATED FROM BARISTA
"Total immersion with pressure-assisted filtration"
Steep it, then press it through.
"Inverted method controls bloom timing"
Start upside down if you want more control. Most people will never need to.
HOW THE FIVE COFFEES TASTE WITH THE AEROPRESS
COFFEE
AT 1:30, STANDARD
SHORTER (1:00)
LONGER (2:00)
MICROLOT
Clean, concentrated, dark chocolate
Sharp, lacking sweetness
Heavier, slightly bitter
COFFEE: MICROLOT
AT 1:30, STANDARD
Clean, concentrated, dark chocolate
SHORTER
(1:00)
Sharp, lacking sweetness
LONGER
(2:00)
Heavier, slightly bitter
SINGLE
Juicy, bright, very clean cup
Sour, thin
Rounder, still bright
COFFEE: SINGLE
AT 1:30, STANDARD
Juicy, bright, very clean cup
SHORTER
(1:00)
Sour, thin
LONGER
(2:00)
Rounder, still bright
COFFEE: DOUBLE
DOUBLE
Sweet and balanced, an easy everyday cup
Astringent
Smooth, slightly less lively
AT 1:30, STANDARD
Sweet and balanced, an easy everyday cup
SHORTER
(1:00)
Astringent
LONGER
(2:00)
Smooth, slightly less lively
TRIPLE
Chocolate-forward, syrupy
Watery
Thick, slightly flat
COFFEE: TRIPLE
AT 1:30, STANDARD
Chocolate-forward, syrupy
SHORTER
(1:00)
Watery
LONGER
(2:00)
Thick, slightly flat
DARK
Strong and short, good with milk
Weak
Bitter, dry
COFFEE: DARK
AT 1:30, STANDARD
Strong and short, good with milk
SHORTER
(1:00)
Weak
LONGER
(2:00)
Bitter, dry
THE AEROPRESS IS FAST ENOUGH TO LET SINGLE AND DOUBLE SHOW OFF THEIR FRUIT WITHOUT THE RISK OF SOURNESS...
that comes with a longer brew. That’s why it works so well as your everyday method for lighter roasts.
THE AEROPRESS IS FAST ENOUGH TO LET SINGLE AND DOUBLE SHOW OFF THEIR FRUIT WITHOUT THE RISK OF SOURNESS...
that comes with a longer brew. That’s why it works so well as your everyday method for lighter roasts.
TASTES WEIRD?
WEAK
Grind finer, or use a few grams more.
BITTER
Shorten the steep time, or use cooler water.
HARD TO PRESS
Go a little coarser next time.
WEAK
Grind finer, or use a few grams more.
BITTER
Shorten the steep time, or use cooler water.
HARD TO PRESS
Go a little coarser next time.
FREQUENTLY ASKED QUESTIONS
18 grams to 200 ml of water, a ratio of about 1:11. That makes one mug.
Fine, somewhere between table salt and fine sand. Finer than V60, coarser than espresso.
Around 85°C, cooler than for most methods, because the short contact time and fine grind extract quickly.
The Go is the travel version: smaller, with a cup and lid that double as a storage case. The brewing method and ratios are identical; the maximum volume is just slightly smaller.
Yes, with a metal filter, although the cup will be heavier and less clean, more like a French press.
Yes, it’s the most portable method on this site: no glass, no fragile parts, and it fits in most day bags.