Light Roast Immersion
Open in appA gentle upright-immersion method for light roasts on the AeroPress Go: a long steep at 96°C with two stirs pulls floral, citric sweetness and a bright, balanced acidity from the cup.
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Parameters
- 15 g
- Coffee
- 225 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 1:30
- Total
- ~230 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:30 · total-
Pour 1 / 90:003s
Fill the chamber briskly.
+225g→ 225g Fill briskly 96°C -
Swirl 2 / 90:032s
Stir 3 times.
-
Prepare 3 / 90:0510s
Insert the plunger to create a vacuum seal.
-
Steep 4 / 90:1543s
Let it steep.
43s -
Prepare 5 / 90:582s
Remove the plunger.
-
Swirl 6 / 91:005s
Stir 3 times.
-
Prepare 7 / 91:055s
Insert the plunger to create a vacuum seal.
-
Press 8 / 91:1020s
Press gently with the weight of your hand.
20s -
Done 9 / 91:30
Press complete.
Notes
Original source
Recipe by Gota Team, published at aeropress.com.
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Travel
Other Aeropress models
View all Aeropress modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a plastic 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.
