The AeroPress is small, light and very hard to break, which is why people pack it for travel, keep it at the office and use it on camping trips. It works by steeping coffee in hot water and then using gentle air pressure to push the brew through a paper filter. The result is a clean, smooth cup with good body, and it only takes a couple of minutes.
The AeroPress is also very flexible. People have come up with countless recipes, but you don’t need any of them to get started. Here’s a simple, reliable method, plus two of the coffees we roast at our Mooresville, NC roastery that we like to brew in it.
What You’ll Need
- An AeroPress with its plunger, chamber, filter cap and paper filters
- Coffee ground medium-fine
- A kettle
- A kitchen scale
- A sturdy mug that can take some downward pressure
- A stirrer (the paddle that comes with the AeroPress works) and a timer
The Basics: Ratio, Grind and Temperature
Coffee-to-water ratio
A good everyday recipe is 15 grams of coffee to about 230 grams of water, close to a 1:15 ratio. That fills one regular mug. Because the AeroPress can also make a stronger concentrate, you can use less water and top up the cup with hot water afterward if you’d like.
Grind size
Use a medium-fine grind, a bit finer than for pour-over but not as fine as espresso. Think table salt. Since the AeroPress steeps for a short time, the finer grind helps extract flavor quickly. If the plunger is very hard to press, go a touch coarser.
Water temperature
Aim for about 195°F to 205°F. For medium roasts, the low 200s is a good target. Darker roasts can taste smoother a few degrees cooler.
Step-by-Step: The Standard AeroPress Method
- Heat your water. Heat a little extra for rinsing the filter.
- Rinse the filter. Put a paper filter in the cap, rinse it with hot water, and twist the cap onto the chamber.
- Set up. Place the chamber, cap side down, on your mug. Add 15 grams of medium-fine coffee and zero your scale.
- Add water. Start your timer and pour in about 230 grams of water, making sure all the grounds are wet.
- Stir. Give it a gentle stir for about 10 seconds so no dry clumps are left.
- Insert the plunger and wait. Put the plunger in about half an inch. This creates a seal that keeps the coffee from dripping through early. Let it steep until the timer hits about 1:30 to 2:00.
- Press. Press the plunger down slowly and steadily for about 20 to 30 seconds. Stop when you hear a hiss, which means the water has run through. Pushing harder doesn’t help and can make the cup bitter.
- Taste and adjust. Drink it as is, or add hot water or milk to taste.
Trying the Inverted Method
Many AeroPress fans like to brew it upside down. Put the plunger into the chamber, stand the whole thing on the plunger end, add the coffee and water, and let it steep with no drips at all. When it’s done, screw on the rinsed filter cap, carefully flip it onto your mug and press. It gives you full control over steep time, but take your time on the flip so nothing spills, and use a stable surface.
Troubleshooting
- Weak or sour: Grind a little finer, steep a little longer, or use slightly hotter water.
- Bitter or harsh: Grind coarser, shorten the steep, or press more gently.
- Plunger too hard to push: Your grind is probably too fine. Go slightly coarser.
Which Coffee Should You Use?
Sweet, balanced medium roasts work very well in the AeroPress. Two Disco Roasters picks:
- Fuego is a medium roast from Guatemala with notes of caramelized brown sugar, ripe stone fruit and toasted undertones. The AeroPress brings out its sweetness and keeps the cup clean.
- Sweet Pablo is a medium roast from Colombia with caramel, dark chocolate and a mellow, low-acid finish. It’s a smooth, dependable choice for everyday brewing.
Both are $22 for a 12 oz bag, whole bean or pre-ground. Pick the Medium Fine (AeroPress) grind if you’re buying pre-ground.
Stop By for a Cup
Want a break from brewing? We roast every Disco Roasters coffee in-house at our Mooresville roastery. Try our coffee at a café near you, or order ahead in the Coffee Republic app.
