Standard Method
Open in appAeroPress's standard upright method for the XL, scaled to two cups: a full chamber, a short steep and a slow press make a simple, forgiving everyday brew with a rounded caramel-chocolate body.
Free iOS No signup 1003 recipes by 126 baristas
Parameters
- 22 g
- Coffee
- 370 g
- Water
- 1:16.8
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 2:00
- Total
- ~370 ml
- Yield
What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:00 · total-
Pour 1 / 60:0015s
Fill the chamber gently.
+370g→ 370g Fill gently 93°C -
Swirl 2 / 60:1520s
Stir 3 times.
-
Steep 3 / 60:3550s
Let it steep.
50s -
Prepare 4 / 61:255s
Insert the plunger to create a vacuum seal.
-
Press 5 / 61:3030s
Press down slowly and evenly.
30s -
Done 6 / 62:00
Press complete.
Notes
Original source
Recipe by AeroPress, published at aeropress.com.
More AeroPress XL recipes
See all AeroPress XL recipesBatch Brew
by AeroPress
XL Bypass
by AeroPress
Cold Brew
by AeroPress
Competition Style
by AeroPress
Concentrate
by AeroPress
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.
