AeroPress Go Aeropress
Go Bypass
by AeroPress
Brew concentrated, then dilute. Maximizes the Go's small chamber capacity.
Parameters
- 15 g
- Coffee
- 220 g
- Water
- 1:14.7
- Ratio
- 95 °C
- Temp
- 4 medium-fine
- Grind
- 2:00
- Total
- 1
- Servings
Method
2:00 · total-
Pour 1 / 50:00+100g add
To
100g
8s CircularPour all 100g.
-
Stir 2 / 50:10
Stir 5 times.
-
Bypass 3 / 51:20+120g add
To
220g
Pour 120g of hot water into the mug — you'll press the concentrate onto it.
-
Press 4 / 51:3025s
Press the concentrate onto the bypass water in the mug.
-
Done 5 / 52:00
Stir and serve.
Notes
More AeroPress Go recipes
See all AeroPress Go recipes- 01 Championship Concentrate AeroPress Ratio 1:11.1 Time 2:25 Dose 18g World AeroPress Championship-inspired concentrate method adapted for the AeroPress Go. Brew a strong concentrate and dilute with bypass water for a clean, sweet cup. Ratio 1:11.1 Time 2:25 Dose 18g
- 02 Go Cold Brew Ratio 1:12.5 Time 12h Dose 16g Room temperature cold brew on the AeroPress Go. Perfect for travel. Ratio 1:12.5 Time 12h Dose 16g
- 03 Go Competition Ratio 1:12.5 Time 2:30 Dose 16g Competition-inspired recipe adapted for the AeroPress Go. Balanced and complex. Ratio 1:12.5 Time 2:30 Dose 16g
- 04 Go Americano Concentrate AeroPress Ratio 1:5 Time 1:20 Dose 18g Strong concentrate on the AeroPress Go. Dilute or drink straight. Ratio 1:5 Time 1:20 Dose 18g
- 05 Go Dark Roast AeroPress Ratio 1:14.3 Time 2:00 Dose 14g Low-temp recipe for dark roasts on the AeroPress Go. Smooth and sweet. Ratio 1:14.3 Time 2:00 Dose 14g
Other Aeropress models
View all Aeropress modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a steel cylinder, a plunger, and a paper filter — sold as a travel brewer in 2005 and quickly adopted by people who'd never travel with one. Its trick is that it sits across the filter/immersion line. Closed at the bottom by the filter and your stand, it's an immersion brewer. Once you press, water and grounds separate fast. The grind range it accepts is enormous, and the cup is clean but with body.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.