The most flexible, forgiving and cleanest method
YOU’LL NEED
- AeroPress (standard or Go)
- Paper AeroPress filters (metal ones give a thicker cup)
- Grinder
- Scale and timer
- Kettle (doesn’t need to be gooseneck)
- Cup
STANDARD RECIPE
RATIO 1:15 – 1:16
DOSE 15 g of coffee, 220–240 g of water
GRIND Medium-fine
TEMPERATURE 90–94°C
TOTAL TIME 1:30 – 2:00
METHOD
The AeroPress has two schools — the standard method (the press sits on the cup, coffee in the top) and the inverted method (the press is upside down, you assemble it after steeping and flip it). Both work; the inverted gives a little more control but carries the risk of spilling when you flip. Here is the standard, as the safer option to start with.
Put the paper filter in the basket cap and rinse it with hot water. Place the AeroPress on the cup (cap with filter at the bottom, cylinder above). Grind 15 g of coffee and pour it in.
0:00 – 0:30 Bloom. Start the timer and pour about 50 g of water. Lightly swirl or stir with a spoon for 5 seconds so all the coffee is wetted. Wait 30 seconds.
0:30 – 1:30 Infusion. By 0:45 add the rest of the water (to a total of 220–240 g). Stir 2–3 times, gently. Place the plunger on top of the cylinder and just push it down a little — just enough to seal the air and prevent the coffee from dripping through the filter. Don’t press yet.
1:30 – 2:00 Pressure. Start pressing gently — it should take 20–30 seconds to push the plunger to the bottom. When you hear hissing, stop. That’s the signal that all the water has gone through and you’re only pushing air now — pressing further gives you bitterness.
The AeroPress pays you back when you experiment — this is the method where exploration is most rewarded.
Try different ratios (from 1:10 for a strong concentrated cup to 1:17 for a lighter filter style), different times (from 1:00 to 3:00), different temperatures. If your coffee tastes sour — longer time, finer grind or warmer water. If it tastes bitter — the opposite.