Prismo Espresso
Open in appFellow's guide uses its Prismo attachment to turn the AeroPress into a compact, espresso-style brewer. A fine grind, low water volume, and pressure-actuated valve produce an intense, crema-like shot suited to drinking neat or with milk.
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You'll need
-
AeroPress valve cap Required
A valved cap that replaces the AeroPress stock cap to stop dripping, hold water for longer steeps, or build back-pressure for espresso-style shots. Common models: AeroPress Flow Control Filter Cap, Fellow Prismo, Joe Presso (for a true espresso shot, the Prismo’s pressure valve).
Recommended AeroPress Flow Control Filter Cap · Fellow Prismo · Joe Presso
Parameters
- 20 g
- Coffee
- 50 g
- Water
- 1:2.5
- Ratio
- 100 °C
- Temp
- 2 fine
- Grind
- 1:20
- Total
- ~50 ml
- Yield
What is 2/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:20 · total-
Pour 1 / 50:0010s
Pour 50g gently.
+50g→ 50g Fill gently 100°C -
Swirl 2 / 50:1045s
Stir gently until every ground is wet. Let it steep.
25s -
Prepare 3 / 50:555s
Insert the plunger to create a vacuum seal.
-
Press 4 / 51:0020s
Press down firmly.
20s -
Done 5 / 51:20
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by Fellow, published at fellowproducts.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.
