Competition Style
Open in appAeroPress's competition-style method for the XL: a lean 1:16 dose, heavy agitation and two steeps push extraction high, then a slow press to the hiss keeps a sweet, balanced cup for two.
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Parameters
- 25 g
- Coffee
- 400 g
- Water
- 1:16
- Ratio
- 95 °C
- Temp
- 4 medium-fine
- Grind
- 3:35
- Total
- ~400 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
3:35 · total-
Pour 1 / 80:0020s
Fill the chamber gently.
+400g→ 400g Fill gently 95°C -
Swirl 2 / 80:2015s
Stir vigorously.
10s -
Prepare 3 / 80:3510s
Insert the plunger to create a vacuum seal.
-
Steep 4 / 80:451m15s
Let it steep.
1m 15s -
Prepare 5 / 82:005s
Remove the plunger.
-
Swirl 6 / 82:0530s
Stir 5 times. Let it steep.
-
Press 7 / 82:351m
Press until you hear the hiss.
1m -
Done 8 / 83:35
Press complete.
Notes
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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.
