Strong 1:6
Open in appTim Wendelboe's concentrated AeroPress method uses a high coffee dose, limited water, and a fine grind as an espresso-style alternative. It produces an intense short cup designed to stand up in milk or dilution.
Free iOS No signup 1061 recipes by 146 baristas
Parameters
- 20 g
- Coffee
- 120 g
- Water
- 1:6
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 0:50
- Total
- ~120 ml
- Yield
What is 3/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
0:50 · total-
Pour 1 / 70:0010s
Fill the chamber briskly.
+120g→ 120g Fill briskly 100°C -
Swirl 2 / 70:105s
Stir vigorously 3 times.
Fill briskly -
Prepare 3 / 70:155s
Insert the plunger to create a vacuum seal.
-
Prepare 4 / 70:205s
Remove the plunger.
-
Swirl 5 / 70:255s
Stir vigorously 3 times.
Fill briskly -
Press 6 / 70:3020s
Press down firmly.
-
Done 7 / 70:50
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by Tim Wendelboe, published at timwendelboe.no.
Community
Questions about this recipe
Stuck while brewing it? Ask in the community in your language: people around the world answer, and Gota (AI) answers right away.
More AeroPress recipes
See all AeroPress recipesOriginal
by Alan Adler
Bypass
by ACE Coffee Roasters
Cold Brew
by AeroPress
WAC Style 2024
by AeroPress
Espresso-Style
by AeroPress
More by Tim Wendelboe
View all recipes by Tim WendelboeOther 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.
