AeroPress: a starting recipe.
This is a starting recipe. A measured start makes the next cup easier to repeat. A short immersion followed by a gentle press, with the brewer upright on a mug. Makes one cup.
At a glance.
| Brewer | AeroPress Original, standard cap and paper filter |
|---|---|
| Coffee | 16 g |
| Water | 240 g |
| Ratio | 1:15 |
| Grind | medium |
| Water temperature | 94 °C (kettle setting) |
| Brew time | about 2 min from the first pour |
Step by step.
- Set the kettle to 94 °C. Weigh 16 g of coffee and grind it medium.
- Put the paper filter in the cap and twist it on firmly. Set the brewer upright on a sturdy, heat-resistant mug.
- Set the mug with the brewer on the scale. Add the ground coffee and tare.
- Start the timer and pour 240 g of water over about 30 s. Some coffee drips through; that is expected.
- Stir gently for about three seconds. Insert the plunger just far enough to seal the chamber.
- At 1:30, press with gentle, steady pressure for about 30 s, to finish at about 2:00. If the plunger resists strongly, do not force it.
- Remove the brewer and let the coffee cool a little before tasting.
Taste and adjust.
If it tastes balanced but stronger than you like, add a little hot water to your cup and note the amount.
Which coffee.
Our Java and Geisha are recommended for filter. More on grind and water ›
