Long Steep
Open in appCoffee researcher and astrophysicist Jonathan Gagne designed this AeroPress method around an unusually long immersion. Patient contact and restrained agitation seek high extraction and sweetness without astringency.
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You'll need
-
AeroPress valve cap Optional
A valved cap that replaces the AeroPress stock cap to stop dripping, hold water for longer steeps, or build back-pressure for espresso-style shots. Common models: AeroPress Flow Control Filter Cap, Fellow Prismo, Joe Presso (for a true espresso shot, the Prismo’s pressure valve).
Recommended AeroPress Flow Control Filter Cap · Fellow Prismo · Joe Presso
Parameters
- 18 g
- Coffee
- 260 g
- Water
- 1:14.4
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 10:10
- Total
- ~260 ml
- Yield
What is 3/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
10:10 · total-
Pour 1 / 80:0015s
Pour 260g gently over the centre of the bed.
+260g→ 260g Fill gently 100°C -
Swirl 2 / 80:1520s
Stir gently to settle the bed flat. Let it steep.
-
Prepare 3 / 80:355s
Rest the plunger on the surface — don't press down.
-
Steep 4 / 80:404m20s
Let it steep.
4m 20s -
Swirl 5 / 85:0015s
Swirl gently.
-
Steep 6 / 85:153m45s
Let it steep.
3m 45s -
Press 7 / 89:001m10s
Press gently with the weight of your hand.
1m 10s -
Done 8 / 810:10
Press complete.
Notes
Grinder
13 clicks Comandante C40
Original source
Recipe by Jonathan Gagné, published at aeroprecipe.com.
Community
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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.
