The AeroPress is the most forgiving brewer we sell. A short contact time and gentle pressure make it hard to ruin, and the body survives being packed badly. It is the one we take away with us.
What you need
- 15g of coffee, ground medium-fine
- 220g of water at 85°C
- One paper filter, rinsed
- A sturdy mug or carafe
The standard method
- Rinse the filter in the cap and lock the cap onto the chamber.
- Sit the chamber on the mug and add the coffee.
- Pour all the water in, and start the timer.
- Stir three times, then fit the plunger to seal the chamber.
- At one minute thirty, press slowly and evenly. The press should take about thirty seconds.
- Stop when you hear the hiss. Anything past it is bitter.
The inverted method
Building the brew with the plunger at the bottom keeps every drop in the chamber until you release it, which is useful for longer steeps and coarser grinds. Assemble it upside down, brew, screw on the rinsed cap, then turn the whole thing over onto the mug and press. Do it over a sink the first few times.
Adjusting
The lower temperature is deliberate. At 85°C the AeroPress holds on to a sweetness that boiling water strips out. If the cup tastes thin, grind finer before you raise the heat.
Cleaning
Push the puck straight into the bin and rinse the seal. Left dirty, the rubber stiffens and begins to drag.