15 grams of coffee, 225 grams of water at 90 °C, ground medium-fine, stirred once, pressed at ninety seconds. Total time under two minutes, cleanup in ten seconds. The AeroPress is the shortest distance between good beans and a good cup.
The method
Set the press on the mug, standard orientation, paper filter rinsed. Add the coffee, start the timer, and pour all 225 grams by 0:20.
Stir three times. Fit the plunger at 0:30 to hold the heat in. At 1:30, press with steady, unhurried pressure for about twenty seconds, stopping at the hiss.
How much coffee
| Serving | Coffee | Water |
|---|---|---|
| One cup | 15 g | 225 g |
| Stronger cup | 17 g | 225 g |
| Two cups, as concentrate | 22 g | 230 g, then dilute each cup with hot water to taste |
If the cup is wrong
Sour: water hotter, toward 94, or grind finer. Bitter: cooler water. The AeroPress extracts fast, so small changes land hard. One variable at a time.
Our coffees in an AeroPress
Everything on the shelf works here; the brewer is that even-handed. The light washed Colombians, Diviso Landrace and Diviso Gesha, keep their florals with the cooler 90-degree water. Peru Palto is the dependable daily press.
The AeroPress also travels better than any brewer we know. Offices, trains, other people's kitchens. Store the bag properly when you get there; the storage piece covers it. For the full pour-over ritual at home, the V60 method is the longer road.
