AeroPress
Slow Press
Lance Hedrick's standard upright AeroPress recipe built on three principles: slow press, always bloom, coarser grind. A gentle 1-minute press keeps colloids and fines out of the cup, delivering V60-like clarity with the tactile mouthfeel only the AeroPress can produce.
You'll need
-
Melodrip Optional
A handheld dispersion screen you pour onto; it softens the water stream so it does not agitate or bore into the coffee bed.
Recommended Melodrip
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 92 °C
- Temp
- 5 medium-fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
3:00 · total-
Bloom 1 / 50:00+45g add
To
45g
8s SlowLevel the bed with a gentle shake. Pour 45g (3× the dose) slowly — let the kettle stream break up before it hits the bed. Give a small swirl to even the wetting.
-
Pour 2 / 50:45+205g add
To
250g
12s CircularPour to 250g cumulative in slow gentle circles. Immediately set the plunger on top to stop drips, then move off the scale and give a small swirl.
-
Wait 3 / 50:57
Steep until the 2:00 mark. Immersion plus light percolation through the bed.
-
Press 4 / 52:00
Slow press, about a minute. Almost just the weight of your hand on the plunger — no pushing. Stop just before the hiss; pressing through forces particles into the cup.
-
Done 5 / 53:00
Brew complete. Yield around ~210g.
Notes
Original source
Recipe by Lance Hedrick, published at youtube.com.
More AeroPress recipes
See all AeroPress recipes- 01 Original Alan Adler Ratio 1:6 Time 0:50 Dose 15g The inventor's own recipe: a quick concentrate brewed at low temperature, then diluted to taste. Ratio 1:6 Time 0:50 Dose 15g
- 02 Bypass ACE Coffee Roasters Ratio 1:8 Time 2:00 Dose 30g Competition-style bypass method. Brew a concentrated 120g with coarse grind, then dilute with 120g of hot water. Produces an exceptionally clean, tea-like cup with high clarity. Ratio 1:8 Time 2:00 Dose 30g
- 03 Cold Brew AeroPress Ratio 1:5 Time 2:25 Dose 20g AeroPress official quick cold brew method. Uses room temperature water and constant stirring to extract without heat. Produces a concentrate in just 2 minutes that's then diluted with cold water. Ratio 1:5 Time 2:25 Dose 20g
- 04 WAC Style 2024 AeroPress Ratio 1:11.1 Time 1:25 Dose 18g Modern World AeroPress Championship style recipe. Medium grind, standard method (not inverted). Quick brew with a 90-second total time. Competition-optimized for balanced, sweet extraction. Ratio 1:11.1 Time 1:25 Dose 18g
- 05 Espresso-Style AeroPress Ratio 1:3.1 Time 0:40 Dose 18g AeroPress recipe mimicking espresso concentration. Fine grind, minimal water, firm press. Produces a ~50ml shot suitable for lattes, cappuccinos, or drinking as a short black. Ratio 1:3.1 Time 0:40 Dose 18g
More by Lance Hedrick
View all recipes by Lance Hedrick- 01 Stock Zuppa Lunga AeroPress Ratio 1:10 Time 1:05 Dose 15g Ratio 1:10 Time 1:05 Dose 15g
- 02 Zuppa Lunga AeroPress Needs gear Ratio 1:10 Time 0:50 Dose 15g Ratio 1:10 Time 0:50 Dose 15g
- 03 Four Pour 1:16 Cafec Deep 27 Ratio 1:16 Time 2:00 Dose 10g Ratio 1:16 Time 2:00 Dose 10g
- 04 Five Pour Micro Dose Cafec Deep 27 Ratio 1:17.5 Time 1:50 Dose 8g Ratio 1:17.5 Time 1:50 Dose 8g
- 05 Two Hacks Chemex 6 Cup Needs gear Ratio 1:16.3 Time 5:00 Dose 40g Ratio 1:16.3 Time 5:00 Dose 40g
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.