What You Need

• Burr Grinder
• Timer
• Scale
• Aeropress & Filters
• Stirring instrument
• Kettle
• 235g Filtered water (Plus additional water)
• Mug or other form of serving device
• Coffee

Basic Parameters

• 17.5g Coffee
• Fine Grind
• 235g Water
• 2:05-2:15 Minutes total brewing time

Method Highlights

Expect emphasized sweetness and a more round, full bodied cup and mouthfeel.

How to Brew

Step 1
Insert either a paper filter or metal disc filter (paper will make a cleaner cup with better clarity, while disc filters will yield heavier body and thicker mouth feel). Rinse filter if using paper.

Step 2
Weigh out and grind 17.5 grams of the coffee of your choice. Use a grind slightly finer than that used for a V60 (coffee particles should be roughly the size of iodized table salt)

Step 3
Attach the basket and filter to the bottom of the brew chamber and place it on your mug or server on a scale.

Step 4
Add your ground coffee (Don’t forget to use the funnel to avoid spilled grounds and a mess) then tare your scale.

Step 5
Start your timer, using 205 degree water (roughly 30-45 seconds off boil), pour water slowly and evenly from your kettle to saturate the grounds and fill the Aeropress. Aim to pour the entire 235 grams within 8-12 seconds.

Step 6
Once filled, gently stir/agitate the mixture for 10 seconds, then place the plunger on the brew chamber, pulling up subtly to create a pressure seal. Now wait.

Step 7
At 1:30 minutes remove the plunger and give the mixture another gentle stir for 5-10 seconds.

Step 8
Remove from your scale. Reattach the plunger and slowly push down, applying even uniform pressure. Cease pressure application as soon as you hear a hiss-like noise (Aim for 20 seconds total plunge time).

Step 9
Pour into a mug and enjoy!