Recipe

AeroPress

Pressure + immersion. Forgiving, fast, endlessly tweakable.

Ingredients

Coffee

15 g, medium-fine

Water

225 g at 85 °C

Equipment

• AeroPress
• AeroPress paper filters
• Gooseneck or regular kettle
• Burr grinder
• Scale
• Sturdy mug

Step-by-step method

1. 1

   Boil water and let it cool to ~85 °C (about 60 sec off-boil) — lower than pour over because of full immersion.

2. 2

   Place a paper filter in the cap and rinse it with hot water over your mug — this also pre-heats the cup.

3. 3

   Inverted method: push plunger into the chamber about 1 cm so it forms a seal, then flip upside down so the plunger sits on the table.

4. 4

   Grind 15 g of coffee at medium-fine (between table salt and sand).

5. 5

   Add grounds to the inverted chamber. Place on scale and tare.

6. 6

   Start timer and pour 225 g of water over 15 sec, saturating all grounds.

7. 7

   Stir 5 times in a gentle N-pattern with the paddle (or a spoon) to break the crust.

8. 8

   Screw the rinsed filter cap on tight. Let steep until 1:00 total.

9. 9

   At 1:00, flip the AeroPress carefully onto your mug (use a cloth — it's hot).

10. 10

    Press down with steady, even pressure over 30 sec. You should hear a hiss at the end — that's the signal to stop.

11. 11

    Dilute with 60–120 g of hot water if you prefer a longer drink (Americano-style), or sip neat for a concentrated cup.