Concentrate
Open in appAeroPress's concentrate for the XL: a heavy 1:8.5 dose pressed slow and firm builds a clean, full-bodied chocolate-caramel base for two. Stretch it with hot water for a standard cup, or press it straight over ice.
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Parameters
- 35 g
- Coffee
- 300 g
- Water
- 1:8.6
- Ratio
- 95 °C
- Temp
- 3 medium-fine
- Grind
- 3:00
- Total
- ~300 ml
- Yield
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Method
3:00 · total-
Pour 1 / 60:0020s
Fill the chamber gently.
+300g→ 300g Fill gently 95°C -
Swirl 2 / 60:2020s
Stir 10 times.
-
Steep 3 / 60:401m15s
Let it steep.
1m 15s -
Prepare 4 / 61:555s
Insert the plunger to create a vacuum seal.
-
Press 5 / 62:001m
Press down firmly.
1m -
Done 6 / 63:00
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by AeroPress, published at aeropress.com.
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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.
