Strong 1:6
Tim Wendelboe's stronger AeroPress recipe for espresso-style results. Higher dose with less water produces a concentrated brew suitable for milk drinks or drinking as a short black.
- Sweet
- Caramel
- Full-bodied
- Light roast
- Medium roast
- Quick
- Beginner
- Total
- 1:25
- Ratio
- 1:6
- Coffee
- 20 g
- Temp
- 100 °C
The Strong 1:6 recipe by Tim Wendelboe for the AeroPress uses 20 g of coffee and 120 g of water (1:6 ratio), at 100°C, with a target brew time of 1:25.
Parameters
- 20 g
- Coffee
- 120 g
- Water
- 1:6
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 1:25
- Total
- 1
- Servings
Method
-
0:00Pour
Add all 120g of boiling water at once.
+120g 10s Slow -
0:10Stir
Stir 3 times, back to front.
5s -
0:15Wait
Steep with plunger inserted 1cm to create seal.
45s -
1:00Stir
Stir 3 more times, back to front.
5s -
1:05Press
Press steadily.
20s -
1:25Done
Concentrated brew complete. Dilute or serve as-is.
Notes
More AeroPress recipes
-
Original
1:6by Alan Adler
- Chocolate
- Caramel
Total 0:50 Temp 80°C -
Bypass
1:8by ACE Coffee Roasters
- Balanced
- Sweet
Total 2:00 Temp 93°C -
Cold Brew
1:5by AeroPress
- Chocolate
- Sweet
Total 2:25 Temp 20°C -
WAC Style 2024
1:11.1by AeroPress
- Sweet
- Balanced
Total 1:25 Temp 92°C -
Espresso-Style
1:3.1by AeroPress
- Chocolate
- Caramel
Total 0:40 Temp 100°C
Other Aeropress methods
More by Tim Wendelboe
Original source
Recipe by Tim Wendelboe, published at timwendelboe.no.
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100g
+50g Add water