Espresso-Style
Open in appAeroPress recipe mimicking espresso concentration. Fine grind, minimal water, firm press. Produces a ~50ml shot suitable for lattes, cappuccinos, or drinking as a short black.
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Parameters
- 18 g
- Coffee
- 55 g
- Water
- 1:3.1
- Ratio
- 100 °C
- Temp
- 2 fine
- Grind
- 0:40
- Total
- ~60 ml
- Yield
Method
0:40 · total-
Pour 1 / 40:00
Pour 55g of boiling water. Stir vigorously for 10 seconds.
+55g→ 55g Fill gently -
Stir 2 / 40:10
Stir vigorously.
10s -
Press 3 / 40:20
Press firmly and steadily.
20s -
Done 4 / 40:40
Concentrated shot complete. Use as espresso base.
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 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.