Essential AeroPress Brewing Guide

Basic Recipe & Technique

1. Add unrinsed paper filter to cap
2. Add 11g coffee (ground finer than pour-over)
3. Add 200g water just off boil
4. Wait 2 minutes
5. Swirl gently to break crust
6. Let settle 30 seconds
7. Press gently (30 seconds)
8. Pull plunger back slightly to prevent drips

Adjusting for Your Coffee

Light Roasts

• Use 11g coffee
• Use boiling water (100°C)
• Grind very fine
• Best for floral/fruity notes

Medium Roasts

• Use 12-13g coffee
• Water: 90-95°C
• Grind medium-fine
• Balanced flavour profile

Dark Roasts

• Use 13-14g coffee
• Water: 85-90°C
• Grind medium
• Rich, bold flavours

Troubleshooting

Taste Problems

• Too bitter → Grind coarser or reduce temperature
• Too sour → Grind finer or increase temperature
• Too weak → Increase dose or grind finer
• Too strong → Reduce dose or add water after brewing

Common Mistakes

• Pressing too hard (gentle pressure is better)
• Preheating (unnecessary)
• Using inverted method (standard is better)
• Rinsing filter (unnecessary)
• Stirring (swirling is better)

Advanced Techniques

Brewing for Two

Standard Method:

• 14-15g coffee
• 250-270ml water
• Same technique

Concentrate Method:

• 22g coffee
• Maximum water
• Dilute after brewing
• Grind finer, steep 4 minutes

Filter Options

• Paper: Clean cup, can reuse 2-3 times immediately
• Metal: More oils, French press style
• Cloth: Balance of clarity and body

Optimising by Style

For Floral/Bright Coffees:

• Maximum temperature
• Finer grind
• Standard dose (11g)

For Full-Bodied:

• Higher dose (13-14g)
• Longer steep
• Medium-fine grind

Quick Reference

• Standard ratio: 55g coffee per litre water
• Optimal steep: 2 minutes
• Press time: 30 seconds
• No special kettle needed
• Pressing through ‘hiss’ is fine