AeroPress Go Aeropress
Travel
by AeroPress
Optimized recipe for the AeroPress Go when traveling. Slightly lower temperature (hotel kettles often don't reach full boil) and standard dose for a reliable cup on the road.
Parameters
- 15 g
- Coffee
- 200 g
- Water
- 1:13.3
- Ratio
- 90 °C
- Temp
- 5 medium-fine
- Grind
- 1:40
- Total
- 1
- Servings
Method
1:40 · total-
Pour 1 / 50:00+200g add
To
200g
15s SlowPour 200g of water. Stir gently.
-
Stir 2 / 50:155s
Stir 5 times to ensure even saturation.
-
Wait 3 / 50:2060s
Insert plunger to create seal. Wait.
-
Press 4 / 51:2020s
Press slowly and steadily.
-
Done 5 / 51:40
Press complete.
Notes
Original source
Recipe by AeroPress, published at aeropress.com.
More AeroPress Go recipes
See all AeroPress Go recipes- 01 Go Bypass AeroPress Ratio 1:14.7 Time 2:00 Dose 15g Brew concentrated, then dilute. Maximizes the Go's small chamber capacity. Ratio 1:14.7 Time 2:00 Dose 15g
- 02 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
- 03 Go Cold Brew Ratio 1:12.5 Dose 16g Room temperature cold brew on the AeroPress Go. Perfect for travel. Ratio 1:12.5 Time — Dose 16g
- 04 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
- 05 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
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.