Bypass
Open in appCompetition-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.
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Parameters
- 30 g
- Coffee
- 240 g
- Water
- 1:8
- Ratio
- 93 °C
- Temp
- 8 coarse
- Grind
- 2:00
- Total
- ~240 ml
- Yield
Method
2:00 · total-
Pour 1 / 50:00
Pour 120g of water over the grounds. Stir gently.
+120g→ 120g Fill gently -
Stir 2 / 50:30
Stir 3-4 times to ensure even saturation.
5s -
Press 3 / 51:15
Press slowly and steadily for ~30 seconds.
30s -
Bypass 4 / 51:45
Add 120g of hot bypass water to the concentrate.
+120g→ 240g -
Done 5 / 52:00
Stir gently and serve.
Notes
Original source
Recipe by ACE Coffee Roasters, published at acecoffeeroasters.com.
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View all Aeropress modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a steel 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.