Bypass
Competition-style bypass method. Brew a concentrated 120g with coarse grind, then dilute with 120g of hot water. Produces an exceptionally clean, tea-like cup with high clarity.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Quick
- Beginner
- Total
- 2:00
- Ratio
- 1:8
- Coffee
- 30 g
- Temp
- 93 °C
The Bypass recipe by ACE Coffee Roasters for the AeroPress uses 30 g of coffee and 240 g of water (1:8 ratio), at 93°C, with a target brew time of 2:00.
Parameters
- 30 g
- Coffee
- 240 g
- Water
- 1:8
- Ratio
- 93 °C
- Temp
- 8 coarse
- Grind
- 2:00
- Total
- 1
- Servings
Method
-
0:00Pour
Pour 120g of water over the grounds. Stir gently.
+120g 10s Slow -
0:30Stir
Stir 3-4 times to ensure even saturation.
5s -
1:15Press
Press slowly and steadily for ~30 seconds.
30s -
1:45Pour
Add 120g of hot bypass water to the concentrate.
+240g 5s Slow -
2:00Done
Stir gently and serve.
Notes
More AeroPress recipes
-
Original
1:6by Alan Adler
- Chocolate
- Caramel
Total 0:50 Temp 80°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 -
Inverted Classic
1:15- Caramel
- Chocolate
Total 3:00 Temp 93°C
Other Aeropress methods
More by ACE Coffee Roasters
Original source
Recipe by ACE Coffee Roasters, published at acecoffeeroasters.com.
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100g
+50g Add water