Brewed coffee
AeroPress
Fuller than a pour-over but cleaner than a French press.
- Coffee ≈ 210 ml
- About 210 ml
A plastic tube you steep coffee in for a couple of minutes and then press through a paper filter. It’s hard to make a bad cup with one, and you don’t need a gooseneck kettle.
| Ratio | 1:15, coffee to water |
|---|---|
| Recipe | 15 g coffee + 230 g water at 85–95 °C |
| Milk | None |
| Serve in | 250 ml mug |
| Time | 2–2.5 min |
| How strong it tastes | Low to medium |
How to make it
- Rinse a paper filter in the cap, screw the cap on, and set the AeroPress on a sturdy mug.
- Add 15 g of medium-fine coffee and pour in 230 g of water at 85 to 95 °C.
- Stir for about 10 seconds, sit the plunger on top so it doesn’t drip, and wait until the 2-minute mark.
- Press down gently over about 30 seconds and stop when it hisses.
Tip: Light roasts like the hotter end of the range. For dark roasts, drop to around 85 °C.
Common mistake: Leaning on it. Pressing hard just packs the grounds and makes it harder to push, so take it slow, about 30 seconds.
Variations
- Inverted: brew upside down so nothing drips early
- Concentrate: less water, then top up
- AeroPress Go: a smaller travel version
At a café
A few specialty cafés brew with one, and there’s a World AeroPress Championship every year.
AeroPress vs. pour-over: With pour-over, how evenly it brews comes down to your pouring. The AeroPress steeps everything together, so it’s easier to get the same cup again. See the pour-over