Travel
Open in appAeroPress's travel recipe for the Go, brewed upright with a slightly lower 90°C because hotel kettles rarely reach a full boil. A standard dose and a gentle press give a reliable, caramel-chocolate cup wherever you are.
Free iOS No signup 1003 recipes by 126 baristas
Parameters
- 15 g
- Coffee
- 200 g
- Water
- 1:13.3
- Ratio
- 90 °C
- Temp
- 5 medium-fine
- Grind
- 1:45
- Total
- ~200 ml
- Yield
What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:45 · total-
Pour 1 / 60:0015s
Fill the chamber gently.
+200g→ 200g Fill gently 90°C -
Swirl 2 / 60:1510s
Stir gently until every ground is wet.
5s -
Prepare 3 / 60:2510s
Insert the plunger to create a vacuum seal.
-
Steep 4 / 60:3550s
Let it steep.
50s -
Press 5 / 61:2520s
Press down slowly and evenly.
20s -
Done 6 / 61:45
Press complete.
Notes
Original source
Recipe by Gota Team, published at aeropress.com.
More AeroPress Go recipes
See all AeroPress Go recipesGo Bypass
by Gota Team
Championship Concentrate
by George Stanica
Go Cold Brew
by Gota Team
Go Competition
by Gota Team
Hoffmann Concentrate
by James Hoffmann
More by Gota Team
View all recipes by Gota TeamGo Bypass
Go Cold Brew
Go Competition
Go Dark Roast
Light Roast Immersion
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.
