The Aerobie Aeropress is gripping the coffee industry and plunging it (pun totally intended) into a state of frenzy. It’s like the British Invasion all over again – first there was Beatlemania, now there’s Aeropress Mania.
While there is a “proper” way to brew coffee with an Aeropress (per the manufacturer’s instructions), scores of users have developed and perfected their own unique methods and recipes to brew the best possible cup of coffee. Just as it is in the world of the barista, it seems there is no inherently wrong way to make great coffee with the Aeropress.
You may have asked yourself (or may be asking yourself), “How do the pros do it? How can I become a pro? How are my peers doing it? Why am I standing in the middle of my kitchen and talking to myself?”
Wonder no more! I have asked myself the very same questions. If you’ve been scouring the Net for methods and techniques and best practices, look no further – the Table’s got you covered!
Here’s a brief collection of various methods and techniques that I’ve pulled together from across the Interwebs, and that Aeropress enthusiasts—just like you!—submitted to me. This is a very unique collection of former Aeropress champions, championship hopefuls, and everyday Aeropress users that you won’t find anywhere else!
These are the original directions, as provided by the Aeropress’s manufacturer, Aerobie.
1. Remove the plunger and the cap from the chamber
2. Put a micro-filter inside the cap and twist the cap onto the chamber
3. Stand the chamber on a sturdy mug. A glass mug is fun. It lets you watch the process.
4. Put ground coffee into the chamber- one scoop for each espresso or five ounce American cup, up to a maximum of four scoops.
Grinding Coffee: We recommend drip grind when using two or more scoops because it’s easy to push and yields rich flavor. For single-scoop pressings, espresso grind will yield more flavor yet still be easy to push.
A funnel is provided for use with a coffee grinder. Use the scoop to measure the beans into the grinder. Grind only the scoops you need for each pressing. Then use the funnel to empty the grinder into the AeroPress chamber. Coffee lovers agree that grinding just before brewing is important for great flavor. Remember too, that freshly roasted beans yield a richer flavor.
Water Temperature: Everyone we tested, from coffee lovers to professional coffee tasters, preferred coffee brewed with the water temperature between 165 and 175. Lower temperature water makes a smoother brew. If you have instant hot water in your kitchen, spend a few minutes adjusting the temperature to 175. That’s also the best temperature for tea. Be careful, hot liquids can cause serious injury.
5. Pour heated water slowly into the chamber. The chamber is marked 1, 2, 3, and 4 for the number of scoops of coffee which corresponds to the number of servings. With 1 or 4 scoops, just fill with hot water to the number 1 or 4 on the chamber. With 2 or 3 scoops you can choose from the bottom of the ovals marked 2 or 3 for a richer brew to the top of the ovals for an average strength brew. If American coffee is your goal, use the top of the ovals. For espresso, adjust the quantity of water to brew the strength desired. For latte, use the bottom of the ovals. A richer brew makes the best tasting latte. Dribble the water slowly into the chamber for the first few seconds to wet the grounds. Then fill to the desired level. Never fill higher than number 4. The plunger can be used to measure water. Just fill to the appropriate number. You can also use the plunger to heat water in a microwave oven.
6. Stir water and coffee together with the paddle for about ten seconds
7. Wet the rubber seal and insert the plunger into the chamber. Press the plunger downward. After the plunger has moved a short distance, you will feel the air pushing back at you. Continue pressing gently to maintain pressure and the air will push the brew through the grounds. The plunger will sink slowly and reach the grounds in about twenty seconds for a double, slightly less for a single or slightly more for a triple or quadruple. Then let the coffee drip a few seconds. Invert the AeroPress as you lift it off the cup. Pressing slowly is the key to a rich brew and an easy push. If it feels too stiff, just press more gently.
Alan Adler is the inventor of the Aerobie Aeropress
Coffee: 16 grams (a bit finer than a pourover – or, a 22 on the Baratza Maestro)
Water: 255 grams (198 degrees F)
I always heat the Aeropress with boiling water, cap it, then press it into my cup before I begin the process. This rinses my filter, heats the aeropress, and heats the mug/cup.
75g Pour: 00:15 (stir)
Pour Remainder : 00:25 (255g total, give a quick stir, cap the press)
Time listed is how long each step should take (pour 75g for 15 seconds, pour remainder in 25 seconds, steep for 2 minutes, plunge for 30 seconds)
Ben Blake is the creator of Draw Coffee and the Northeast Regional Aeropress Championship
14.7 grams of coffee (a finer than “drip” grind)
250ml of water at 205 degrees
1. Fill with 60ml, 30 second bloom
2. Fill with the rest of the water
3. Cap the plunger
4. At 1:45 press down for 30 seconds
Brendan Gildden works for Onyx Coffee Lab.
-Put the paper filter in the filterholder, wet it with hot water, let it expand and refit it.
-Screw it very tightly into a clean preferably preheated Aeropress
-Measure out 17 grams of coffee and grind coarsely, bit coarser than paper filter at the very last moment.
-Put the Aeropress non-inverted on the recipient.
-Measure 270 grams of soft mineral water or filtered water and bring it to 80c.
-Splash a bit of the water on the filter and directly after throw in the freshly ground coffee, as to allow the bottom to wet and expand a bit.
-Directly after wet the coffee by dripping or pouring very slowly all the grounds, about 40 grams
-After the coffee has absorbed the water, after about 30 seconds, start very slowly pouring the rest of the water, try to re-wet the coffee fully again, see that the grounds do not separate from the water, this can be done using a good kettle with small nozzle.
-Let the Aeropress steep and drip for about 1 minute.
-Help abouthalf of the rest of the water trough, with the provided piston, very gently.
-Remove the press and the what`s left, about 50 grams of water from the recipient and throw away.
Jeff Verellen, from Belgium, is a roaster from Caffenation, and was the 2011 World Aeropress Champion
Randy went down a little different route with this and presented me his recipe for Aeropress iced coffee:
Ratio: 22g coffee to 125g water to 125g ice.
Grind: About auto-dripper sized. Maybe a bit finer.
1. Fill your final vessel with 125g of fresh ice cubes.
2. Bring 125g water to a boil. In your inverted Aeropress, add the 22g coffee.
3. Bloom with about 15-20g of hot water for 10 seconds, stirring briefly to ensure all coffee is wet.
4. Add the remainder of the water and stir to combine.
5. Steep for an additional 30 seconds.
6. Invert Aeropress onto your ice-filled vessel and plunge with low to moderate pressure. The plunge should last approximately 30 seconds.
7. Stir coffee and ice to chill quickly.
Randy Levine works for OQ Coffee.
1. Boil the water (so it is 80 degrees when you pour it over the coffee)
2. Grind the coffee, slightly finer than filter grind (20 grams)
3. Aeropress upside down and soak the filter paper with hot water
4. Put in the coffee and pour the 80 (celsius) degrees water over it, almost to the top.
5. Stir for 10-12 seconds
6. Heat the cup, and then slowly push the coffee in the cup – stop before you hear the air.
Marie Hagemeister, from Denmark, was the 2010 World Barista Champion
1. Preheat brewing equipment and mug
2. Measure out 17 grams of your favorite beans
3. Grind beans to a medium(+) grind, or 24 on Baratza
4. Measure out 220 grams of water
5. Invert Aeropress
6. Pour coffee grounds in and slowly add in water
7. Flip Aeropress over mug and press down, finishing within 45 seconds (NOTE: If using the Able Brewing disk I suggest not pressing all the liquid out. By doing so you will minimize some of the sediment that ends up in your cup)
Jamie Ferguson is the creator of The Coffee Adventures
1. 17 grams of coffee
2. 204 degree water in the kettle
3. Pour 225g of water for 30 seconds
4. Steep for 50 seconds
5. 10 second stir
6. Press slowly for 40 seconds.
Andrew Bettis works for Copacetic Coffee.
1. Rinse the paper filter with running tap water for 10 seconds
2. Turn the Aeropress upside down with the handle about 1 cm inside the bottom of the Aeropress. (Inverted method)
3. Use 14 grams of freshly filter or slightly fine filter ground coffee (light roast)
4. Pour 2dl of water at about 95°C over the coffee.
5. Allow 45 to 60 seconds steep time after 3 vigorous stirs.
6. Mount the filter and filter holder on the Aeropress.
7. Turn the Aeropress around and press the contents into a large cup or pitcher by using your body weight
8. Stir the finished coffee and enjoy.
Tim Wendelboe was the 2004 World Barista Champion, and the owner of Tim Wendelboe in Norway
1. Inverted AeroPress & disk filter
2. 16g of medium(+) ground coffee (6.75 on the Über Grinder)
3. 218g of water (92.2°c on the Über Boiler)
4. 15 seconds to pour 100g of water
5. Stir 5 times, then add remaining 118g of water
6. Put on pre-heated disk filter and cap
7. At 1:10 flip AeroPress onto vessel
8. At 1:15, begin pressing
9. Finish pressing at 1:45 (leaving the last few grams of water unpressed)
10. Let cool and enjoy!
Brian W. Jones is a coffee industry expert and the creator of Dear Coffee, I Love You
1. Invert Aeropress.
2. Preheat brewing equipment
3. Measure out 17 grams of coffee
4.. Grind beans somewhere around medium (I do 20 on Preciso)
5.. Measure out 277 grams of water
6. Pour grounds into inner chamber
7. Pour. No bloom. Just pour low and slow.
8. Stir for 5 seconds.
9. Serve and enjoy.
Drew Moody is the creator of A Table in the Corner of the Cafe
Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.