Immersion
AeroPress
A fast, forgiving immersion-and-pressure method that produces a clean, low-acidity cup with very little fuss.
At a glance
CategoryImmersion
DifficultyEasy
Total timeAbout 2–3 minutes
Best forA quick, clean, low-acidity cup — very forgiving
What you’ll need
An AeroPress with paper filters, a burr grinder, a kettle, and a scale.
The recipe
15.0gDose
250gWater
1:15Ratio
85°CWater temp
Medium-fineGrind size
1:30Brew time
How to brew
The AeroPress uses gentle air pressure to push water through a small bed of coffee. Combining quick immersion with pressurised filtration, it extracts a rich, sweet, low-acidity cup with no silt — fast, forgiving and endlessly tweakable. This is the inverted method, which gives you full control of the steep.
Step by step (inverted)
- Push the plunger about 1cm into the chamber to form a seal, then stand the assembly upright on the plunger end.
- Add 15g of medium-fine coffee, using a funnel if needed.
- Pour in 250g of water at 90–92°C, making sure all the grounds are saturated.
- Stir back and forth for 10–15 seconds.
- Wet a paper filter in the cap, screw it on, and let it steep until 1:30.
- Carefully flip onto a sturdy mug, then press gently over 30–40 seconds. Stop as soon as you hear a soft hiss.
Advanced: for an espresso-style concentrate, use 18g of fine coffee with 75g of water at 85°C, stir, and press firmly — then dilute with hot water or top with steamed milk.
Troubleshooting
- Sour or thin? Grind finer, brew a touch hotter, or extend the steep.
- Bitter or harsh? Grind coarser, cool the water slightly, or shorten the steep.
- Weak or watery? Use a little more coffee.
- Hard to press? Grind coarser, and always press slowly and steadily.
