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AeroPress
Small, fast, and nearly foolproof
The AeroPress brews a cup somewhere between pour-over clarity and French-press body, in about two minutes, and cleans up in ten seconds. This is the standard (non-inverted) method — simple and consistent.
- Ratio
- 1:13 — 17 g coffee to 220 g water
- Grind
- Medium-fine (slightly finer than pour-over)
- Water
- 185–195°F
- Time
- 2 minutes
Best for: Any roast — it makes light roasts juicy and dark roasts espresso-ish. The travel champion.
The method
- 1
Set up
Paper filter in the cap, rinse it, screw the cap on, and set the AeroPress on a sturdy mug. Add 17 g of medium-fine coffee.
- 2
Pour and stir
Start the timer and pour 220 g of water in about 15 seconds. Stir three times — gently, front to back.
- 3
Steep
Put the plunger in about a centimeter to create a vacuum seal (this stops it dripping through). Wait until 1:15.
- 4
Press for 30 seconds
Press slowly and steadily. Stop when you hear the hiss of air — pressing the last bit adds bitterness.
- 5
Eject and rinse
Unscrew the cap, pop the puck into the compost, rinse the seal. Done.
Roaster's notes
- Too intense? It makes a concentrate happily — dilute with hot water to taste, americano-style.
- For iced: brew the same recipe onto a glass full of ice.
- Two paper filters give a slightly cleaner, brighter cup.