Original
Open in appThe inventor's own recipe: a quick concentrate brewed at low temperature, then diluted to taste.
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Parameters
- 15 g
- Coffee
- 90 g
- Water
- 1:6
- Ratio
- 80 °C
- Temp
- 3 fine
- Grind
- 1:00
- Total
- ~90 ml
- Yield
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Method
1:00 · total-
Pour 1 / 50:008s
Pour 90g gently over the centre of the bed.
+90g→ 90g Fill gently 80°C -
Swirl 2 / 50:0810s
Stir gently.
10s -
Prepare 3 / 50:182s
Insert the plunger to create a vacuum seal.
-
Press 4 / 50:2040s
Press gently with the weight of your hand.
20s -
Done 5 / 51:00
Press complete.
Notes
Original source
Recipe by Alan Adler, published at europeancoffeetrip.com.
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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.
