Light Roast
Open in appAn AeroPress XL recipe tuned for light roasts: near-boiling water, a finer grind and a long steep push extraction on dense beans to draw out sweetness, landing a floral, citric cup for two.
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Parameters
- 25 g
- Coffee
- 400 g
- Water
- 1:16
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 3:00
- Total
- ~400 ml
- Yield
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Method
3:00 · total-
Pour 1 / 60:0015s
Fill the chamber gently.
+400g→ 400g Fill gently 96°C -
Swirl 2 / 60:1520s
Stir 3 times.
-
Steep 3 / 60:351m50s
Let it steep.
1m 50s -
Prepare 4 / 62:255s
Insert the plunger to create a vacuum seal.
-
Press 5 / 62:3030s
Press down slowly and evenly.
30s -
Done 6 / 63:00
Press complete.
Notes
Original source
Recipe by AeroPress, published at aeropress.com.
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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.
