Brew guides · AeroPress
How to brew coffee in an AeroPress
One clean, sweet cup in two minutes. This recipe uses cooler water than most, which suits a medium roast: the caramel comes through without any harshness.
At a glance
Coffee
15 g
Water
220 ml
Temperature
85 °C90 s off the boil
Grind
Medium-finelike fine sand
Steep
1:30
Press
30 s
You’ll need
- An AeroPress and a paper filter
- Whole beans and a grinder, or our ground coffee
- A kettle, a timer, and scales if you have them
Method
- Boil the kettle and let it sit for 90 seconds. You want roughly 85 °C. Cooler water is the point of this recipe.
- Rinse the paper filter. Put it in the cap, run hot water through it, and screw the cap onto the chamber. Set the chamber on a sturdy mug.
- Add 15 g of medium-fine coffee. Give the chamber a shake to level it.
- Pour 220 ml of water and start the timer. Pour steadily so all the grounds are wet within ten seconds.
- Stir three times, then put the plunger in just far enough to seal the top. This stops it dripping through.
- At 1:30, press. Slowly, over about 30 seconds, until you hear a hiss. Stop there; pushing through the hiss makes it bitter.
- Drink it, or dilute it. As is, it is a strong, clean cup. Add 50 ml of hot water for a longer, softer one.
Fixes
Sour or thin
Grind finer, or let the water sit for 60 seconds instead of 90 so it is a touch hotter.
Bitter
Grind coarser, press more gently, and stop at the hiss.
Hard to press
The grind is too fine or the filter is clogged. Go one step coarser.
Using our ground coffee
It is a medium grind, slightly coarser than this recipe wants. Steep for two minutes instead of ninety seconds.