AeroPress Go Aeropress
Inverted Light Roast
by AeroPress
Inverted method for the AeroPress Go. Long steep with gentle swirling produces a sweet, fruity brew with pleasant acidity.
Parameters
- 15 g
- Coffee
- 225 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 1:30
- Total
- 1
- Servings
Method
-
0:00 01Pour
Pour 225g of water as quickly as possible. Stir 3 times back and forth.
To 225g 10s Slow -
0:10 02Wait
Place plunger on top to create a seal and prevent dripping.
-
1:00 03Swirl
Remove plunger and stir 3 times back and forth.
-
1:10 04Wait
Replace plunger and press gently until 1:30.
-
1:30 05Done
Press complete. Sweet and fruity brew with balanced body.
Notes
Original source
Recipe by AeroPress, published at aeropress.com.
More AeroPress Go recipes
See all AeroPress Go recipes →- 01 Go Bypass byAeroPress Brew concentrated, then dilute. Maximizes the Go's small chamber capacity. Ratio 1:6.7 Time 2:00
- 02 Championship Concentrate byAeroPress 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 2:10
- 03 Go Cold Brew Room temperature cold brew on the AeroPress Go. Perfect for travel. Ratio 1:12.5 Time 12h
- 04 Go Competition Competition-inspired recipe adapted for the AeroPress Go. Balanced and complex. Ratio 1:12.5 Time 2:30
- 05 Go Americano Concentrate byAeroPress Strong concentrate on the AeroPress Go. Dilute or drink straight. Ratio 1:5 Time 1:20
Other Aeropress models
View all Aeropress models →Learn 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.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.