XL Bypass
Open in appA bypass method for the AeroPress XL: brew a strong concentrate, pre-load the server with hot water, then press the concentrate straight onto it to land two balanced, clean cups at full volume.
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Parameters
- 25 g
- Coffee
- 450 g
- Water
- 1:18
- Ratio
- 95 °C
- Temp
- 4 medium-fine
- Grind
- 2:30
- Total
- ~450 ml
- Yield
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Method
2:30 · total-
Pour 1 / 70:0020s
Fill the chamber gently.
+250g→ 250g Fill gently 95°C -
Swirl 2 / 70:2020s
Stir 5 times.
-
Steep 3 / 70:401m10s
Let it steep.
1m 10s -
Bypass 4 / 71:505s
Add 200g of bypass water directly to the cup.
+200g→ 450g -
Prepare 5 / 71:555s
Insert the plunger to create a vacuum seal.
-
Press 6 / 72:0030s
Press down slowly and evenly.
-
Done 7 / 72:30
Press complete.
Notes
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Other Aeropress models
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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.
