Sifted
Open in appInverted brew with a pre-brew sift. Grind extra coffee, sift out fines and boulders, brew only the target middle band for a more even extraction.
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You'll need
-
Kruve Sifter Required
The Kruve Sifter is a set of stackable sieves that sort ground coffee by particle size. Sifting out the finest fines and the largest boulders narrows the grind distribution, so more of the bed extracts at the same rate — a cleaner, more even, more repeatable cup. Kruve is the best-known coffee sifter, with interchangeable screens across a range of micron sizes.
Recommended Kruve Sifter
Parameters
- 15 g
- Coffee
- 220 g
- Water
- 1:14.7
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 2:40
- Total
- ~220 ml
- Yield
Method
2:40 · total-
Pour 1 / 50:00
Inverted: add the sifted coffee, then pour 220g of water.
+220g→ 220g Spiral 15s -
Wait 2 / 50:15
Rinse the filter and cap while the slurry settles.
-
Swirl 3 / 52:20
Give the chamber a slight turbulent wiggle and attach the rinsed filter cap.
-
Press 4 / 52:20
Flip onto the cup and press over about 20 seconds.
-
Done 5 / 52:40
Brew complete (~2:40 total).
Notes
Grinder
Medium on any grinder, then sift through Kruve 500 and 900 sieves for about 30 seconds.
Original source
Recipe by Kruve, published at aeroprecipe.com.
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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.