AeroPress
Linear Agitation
2004 World Barista Champion's recipe. Standard position, boiling water, fine filter grind. Simple and effective.
Parameters
- 14 g
- Coffee
- 200 g
- Water
- 1:14.3
- Ratio
- 100 °C
- Temp
- 3 medium-fine
- Grind
- 2:00
- Total
- 1
- Servings
Method
-
0:00 01Pour
Pour 200g of boiling water over the coffee.
To 200g 10s Slow -
0:10 02Swirl
Stir 3 times back-to-front. Insert plunger to seal.
-
1:00 03Swirl
At 1:00, remove plunger. Stir 3 more times back-to-front.
-
1:10 04Wait
Reinsert plunger. Press down using body weight.
-
2:00 05Done
Brew complete.
Notes
Original source
Recipe by Tim Wendelboe, published at timwendelboe.no.
More AeroPress recipes
See all AeroPress recipes →- 01 Original byAlan Adler The inventor's own recipe: a quick concentrate brewed at low temperature, then diluted to taste. Ratio 1:6 Time 0:50
- 02 Bypass byACE Coffee Roasters 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
- 03 Cold Brew byAeroPress 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
- 04 WAC Style 2024 byAeroPress 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
- 05 Espresso-Style byAeroPress 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
More by Tim Wendelboe
View all recipes by Tim Wendelboe →Other Aeropress models
View all Aeropress models →Learn 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.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.