Aeropress Recipes
Home brewers most certainly rejoiced when the Aeropress was introduced by inventor Alan Adler. Compact yet versatile, the brewer easily joins the ranks of popular home-brewing kits like the well-loved V60 dripper. Since 2005, the Aeropress has won over the hearts of many who have developed a multitude of recipes for every possible type of coffee.
Whether you’ve just purchased a brand new Aeropress or have owned it for quite some time, here are 5 Aeropress coffee recipes (our personal favourites) to help further your experience and achieve wonderful brews all day!
Before you get started
Before you begin, be sure to check out these tips and tricks to get perfect coffee every time. Feel free to experiment with grind sizes and steep times if needed. As a rule of thumb, go for a medium to fine grind size along with water that’s around 80 degrees.
1. Standard Brewing Method
This method produces a balanced and smooth cup of coffee. For first timers, try a medium roast with chocolate or nutty notes (preferably from central America). Feel free to double the recipe if you’re brewing for 2.
- Coffee: 15g or two rounded tablespoons; grind size medium fine
- Water: 200g
- Place filter into cap and pre-wet with hot water
- Twist cap onto brewing chamber and set over a sturdy mug
- Place coffee grounds into the brewing chamber, gently tap to level the coffee bed
- Using a kettle (gooseneck if possible), pour approximately 30g of water into the coffee bed within 10s
- Stir 10 times
- Pour remaining 170g of water and let steep for 1m 30s
- Plunge down firmly to extract coffee, STOP when you hear the hiss of air (about 20s)
- Enjoy your coffee!
2. Inverted Method
Take your morning coffee up a notch with the extremely popular inverted method. This recipe produces a luscious and complex brew and allows you to “get the most” out of your Aeropress. Opt for earthy or nutty coffee beans as the longer steep times allow these flavour profiles to shine through particularly well. This recipe produces a strong cup of coffee that boasts a delectably thick mouthfeel.
- Coffee: 24g or 4 rounded tablespoons; grind size medium-fine
- Water: 225g (+more for preheating)
- Place filter into cap and pre-wet with hot water
- Push plunger into the brewing chamber and invert the setup
- Place coffee grounds into the brewing chamber and gently tap to level the coffee bed
- Using a kettle (gooseneck if possible), pour the water into the coffee bed.
- Stir 10 times
- Twist cap gently onto brewing chamber and let steep for 1m 45s
- Place mug on top, and gently invert the brewing chamber
- Plunge down firmly to extract coffee, STOP when you hear the hiss of air (about 20s)
- Enjoy your coffee!
3. Espresso Style Method – Adapted from Alex Gerasimov
While the Aeropress cannot pull a definitive espresso shot, it sure can produce strong, concentrated coffee using a lower coffee to water ratio. Go for a single origin coffee if you’re having it black, or choose your favourite espresso blend if you’re adding steamed milk. This recipe yields an approximate “double shot”, and we prefer the inverted method for this one.
- Coffee: 18g or 3 rounded tablespoons; grind size fine
- Water: 70g
- Place filter into cap and pre-wet with hot water
- Push plunger into the brewing chamber and invert the setup
- Place coffee grounds into the brewing chamber and gently tap to level the coffee bed
- Using a kettle (gooseneck if possible), pour the water into the coffee bed. Start the timer
- Stir 10 times
- Twist cap gently onto brewing chamber and wait for the 2 minute mark
- When the time is up, place mug on top, and gently invert the brewing chamber
- Plunge down firmly to extract coffee, STOP when you hear the hiss of air (about 5-7s)
- Enjoy your coffee!
P.S. If you’re looking to achieve the perfect crema for your espresso-style coffee, check out Alex Gerasimov’s Youtube video.
4. Bypass Brewing Method
We find this method particularly useful for those who are afraid of over-extracted coffee. Similar to the espresso-style method, you brew a concentrated but small yield, but dilute it afterwards. This method might miss out on the more complex flavours, but is a healthy safeguard against sour and over-extracted coffee.
- Coffee: 15g or 2 rounded tablespoons + ½ tablespoon; grind size medium-fine
- Water: 200g
- Place filter into cap and pre-wet with hot water
- Twist cap onto brewing chamber and set over a sturdy mug
- Place coffee grounds into the brewing chamber, gently tap to level the coffee bed
- Using a kettle (gooseneck if possible), pour approximately 50g of water into the brewing chamber
- Start the timer
- Stir 10 times
- At 2 minutes, plunge down firmly to extract coffee, STOP when you hear the hiss of air (about 20s)
- Pour the remaining 150g of water into the mug to dilute
- Enjoy your coffee!
5. Cold brew – Adapted from the Aeropress site
This recipe brews a mean cup of cold-brew in just under 3 minutes. While this express method came up short in a blind taste test with traditional cold-brew coffee, it certainly ticked the boxes of what cold-brew ought to be. The next time you’re strapped for time, give this recipe a try!
- Coffee: 30g or 4 rounded tablespoons; grind size coarse
- Water: 200g
- Place filter into cap and pre-wet with hot water
- Push plunger into the brewing chamber and invert the setup
- Place coffee grounds into the brewing chamber and gently tap to level the coffee bed
- Using a kettle (gooseneck if possible), pour all the water into the coffee bed. Start the timer
- Stir vigorously but gently for a total of 2 minutes. We want to saturate the grounds as much as possible and encourage maximum contact
- Twist cap gently onto brewing chamber and let steep for an additional 45s
- Place mug on top, and gently invert the brewing chamber
- Plunge down firmly to extract coffee
- Enjoy your cold-brew!
These 5 recipes are perfect to get you started on your wonderful journey with this revolutionary brewer. If you happen to make them, be sure to tag us over on Facebook, Twitter or Instagram – we’d love to see your awesome brews and creative spins!
