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What You Need:

  • Burr Grinder
  • Timer
  • Scale
  • Aeropress and filters
  • Stirring instrument
  • Kettle
  • 235g filtered water (plus additional water)
  • Mug or other form of serving device
  • Coffee

Basic Parameters:

  • 17.5g Coffee
  • Fine grind
  • 235 grams water
  • 2:05-2:15 minute total brew time

Method Highlights:

Expect emphasized sweetness and a more round, full bodied cup and mouthfeel.

How to Brew

Step 1

Insert either a paper filter or metal disc filter (paper will make a cleaner cup with better clarity, while disc filters will yield heavier body and thicker mouth feel). Rinse filter if using paper.

Step 2

Weigh out and grind 17.5 grams of the coffee of your choice. Use a grind slightly finer than that used for a V60 (coffee particles should be roughly the size of iodized table salt)

Step 3

Attach the basket and filter to the bottom of the brew chamber and place it on your mug or server on a scale.

Step 4

Add your ground coffee (Don’t forget to use the funnel to avoid spilled grounds and a mess) then tare your scale.

Step 5

Start your timer, using 205 degree water (roughly 30-45 seconds off boil), pour water slowly and evenly from your kettle to saturate the grounds and fill the Aeropress. Aim to pour the entire 235 grams within 8-12 seconds.

Step 6

Once filled, gently stir/agitate the mixture for 10 seconds, then place the plunger on the brew chamber, pulling up subtly to create a pressure seal. Now wait.

Step 7

At 1:30 minutes remove the plunger and give the mixture another gentle stir for 5-10 seconds.

Step 8

Remove from your scale. Reattach the plunger and slowly push down, applying even uniform pressure. Cease pressure application as soon as you hear a hiss-like noise (Aim for 20 seconds total plunge time).

Step 9

Pour into a mug and enjoy!

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