AeroPress XL Aeropress
Concentrate
by AeroPress
Strong 1:8.5 concentrate on the AeroPress XL. Dilute with hot water or pour over ice.
Parameters
- 35 g
- Coffee
- 300 g
- Water
- 1:8.6
- Ratio
- 95 °C
- Temp
- 3 medium-fine
- Grind
- 3:00
- Total
- 2
- Servings
Method
3:00 · total-
Pour 1 / 40:00+300g add
To
300g
15s CircularPour 300g of water.
-
Stir 2 / 40:20
Stir 10 times.
-
Press 3 / 42:00
Press slowly and firmly.
-
Done 4 / 43:00
Concentrate ready. Dilute to taste.
Notes
Original source
Recipe by AeroPress, published at aeropress.com.
More AeroPress XL recipes
See all AeroPress XL recipes- 01 Batch Brew AeroPress Ratio 1:15 Time 2:35 Dose 40g Batch recipe for the AeroPress XL making 3 servings. The larger capacity allows brewing for a small group. Medium grind with a slightly extended steep time for the larger volume. Ratio 1:15 Time 2:35 Dose 40g
- 02 XL Bypass AeroPress Ratio 1:18 Time 2:30 Dose 25g Concentrated brew, then dilute. Two full cups from the XL. Ratio 1:18 Time 2:30 Dose 25g
- 03 Cold Brew AeroPress Ratio 1:11.4 Time 2:40 Dose 35g Quick cold brew using the AeroPress XL. The larger capacity makes two servings of cold brew in just 2 minutes with room-temperature water and vigorous stirring. Ratio 1:11.4 Time 2:40 Dose 35g
- 04 Competition Style AeroPress Ratio 1:16 Time 3:30 Dose 25g Multi-stage competition-style AeroPress XL recipe with high agitation for maximum extraction. Ratio 1:16 Time 3:30 Dose 25g
- 05 XL Dark Roast AeroPress Ratio 1:15 Time 2:40 Dose 28g Gentle extraction for dark roasts on the AeroPress XL. Lower temp, smooth results. Ratio 1:15 Time 2:40 Dose 28g
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.