The Ultimate AeroPress Technique
James Hoffmann's everyday default AeroPress technique. Pour 200 g of just-boiled water over 11 g of finely ground coffee, steep for two minutes, give one gentle swirl, wait 30 more seconds and press slowly.
- Coffee
- 11 g
- Brew water
- 200 ml
- Coffee : water
- 1:18.18
- Total brew time
- About 3:05
Make it work with your beans.
iOS only
Preparation
- Water temperature
- Freshly boiled water
- Grind
- Finer end of medium · finer than for pour-over
- Dripper
- AeroPress AeroPress
- Filter
- AeroPress Standard
Brewing steps
- Start 0:00
Pour
Wet all the coffee as quickly as you can, then pour into the middle. Right after pouring, set the plunger about 1 cm into the top.
Until the next step 15 s
Water 200 mlTotal 200 ml - Start 0:15
Immersion
Until the next step 105 s
- Start 2:00
Swirl
Gently · Hold both the plunger and the base and just knock the floating crust down without creating a vortex.
Until the next step 5 s
- Start 2:05
Immersion
Until the next step 30 s
- Start 2:35
Gentle Press
Press evenly all the way down without leaning into it.
Until finishing 30 s
Total brew timeAbout 3:05
Brewing tips
- Just put the paper filter into the cap. There is no need to rinse it or preheat the AeroPress.
- This is set for light roasts. For darker roasts, raise the ratio to 60-65 g/L, grind coarser and drop the water to about 90-95°C for medium or 85°C for dark.
- If it tastes too bitter, grind coarser or brew a little cooler. If it tastes sour, use the hottest water and grind a little finer.
- Once pressed, pull the plunger back a little to prevent drips.
Source
The Ultimate AeroPress Technique (Episode #3) · View guideWater amounts are shown in ml using 1 g ≈ 1 ml.
Source review and translation: Pourist
Certification means Pourist checked the source; it does not imply the creator’s endorsement or partnership.
This recipe.
Your beans and gear.
Adapt the recipe to your beans and gear, then follow along with the brewing timer.
iOS only