The Aeropress, designed by Alan Adler, is unique and well-loved brewer that combines immersion and percolation principles into a compact, durable, and forgiving apparatus. Its versatility makes room for variations in methods, ‘traditional’ or ‘inverted’, and can accommodate most variations of roast level, grind size, and brew ratios. Below is our take on the low-fuss, traditional method.
WHAT YOU NEED
- Paper or mesh filter
- 15g of filter roast coffee (medium ground depending on filter type)
- 200g Water (90c)
- A vessel (mug or carafe) for your brew
STEP 1: SET UP
Place a filter into the filter cap and screw onto your Aeropress. Place the Aeropress on your vessel of choice. A mason jar or mug works well.
STEP 2: RINSE
Heat water to 90c. If you can’t measure your temperature, bring it to a simmer in a kettle and let it cool for a minute.
Rinse your paper or mesh.
STEP 3: ADD COFFEE
Grind your 15g of filter roast coffee and dispense it into the Aeropress. We use a grind setting between espresso and filter.
STEP 4: BLOOM
Fill about 50g of water onto of your grounds to begin the bloom process. Fresh coffee should get about 30 seconds of bloom. At 30 seconds, pour the rest of the water in and pop the plunger on to trap the heat.
STEP 5: PLUNGE
At 1:45 Start plunging. Aim to finishing plunging at 2minutes. We recommend stopping as soon you hear the ‘hiss’ sound of all the air being forced out of the brewer.
WAIT AND ENJOY
Decant your coffee into a warm mug or cup of your choice. Be patient and enjoy the coffee as it cools, it will be worth it.