AeroPress
AeroPress combines immersion and pressure, offering exceptional portability and the most versatile brewing possibilities of any method.
The Chameleon of Coffee
The AeroPress was invented in 2005 by American inventor Alan Adler, also known for designing the Aerobie flying disc. Coffee first steeps in hot water, then you press a plunger to push it through a paper filter. It can make a clean, pour-over-like cup or a dense, espresso-style concentrate — it all depends on your recipe.
Key Features
- Durable and portable: BPA-free plastic, light and nearly unbreakable — perfect for travel and the outdoors
- Fast cleanup: just pop out the puck and rinse
- Endless recipes: the "standard" and "inverted" methods, plus the World AeroPress Championship held since 2008, which produces new winning recipes every year
Standard vs. Inverted
- Standard: the filter cap sits on the cup; a little coffee drips through before pressing, but it is simple to use
- Inverted: the AeroPress stands upside down on the plunger; after steeping you attach the cap and flip it over to press. You control steep time completely, but take care not to get burned when flipping
Brewing Parameters (Standard Method)
| Parameter | Recommended |
|---|
| Grind size | Medium-fine (like table salt) |
| Ratio | 1:13 – 1:15 |
| Water temperature | 80–85°C |
| Total time | 1:30 – 2:00 |
Basic Steps
- Insert a filter, rinse it with hot water and place the AeroPress on a cup
- Add coffee and pour hot water to your target weight
- Stir for about 10 seconds, insert the plunger to stop dripping and steep for about a minute
- Press steadily for 20–30 seconds, stopping when you hear a hiss
Going Further
- Concentrate style: use a ratio around 1:6 and top with milk for a latte-like drink
- Quick "cold brew": stir room-temperature water for an extended time for a cold-brew-like cup
- Metal filter: lets more oils through for a fuller body
Best Coffees
The AeroPress works with almost any roast: use hotter water (90–95°C) for light roasts to bring out fruit acidity, and cooler water (80–85°C) for medium-dark roasts to reduce bitterness.