Sweetness First

AeroPress by Mariia Stryzh

Mariia Stryzh's inverted AeroPress method builds a dense, silky base through cool immersion, then restores acidity with a hotter bypass. The intended cup is jam-like and sweet at its core, yet bright without sharpness.

1:14 Ratio

2:40 Total

20g Dose

82°C Temp

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Parameters

20 g
Coffee: 280 g
Water: 1:14
Ratio: 82 °C
Temp: 6 medium-coarse
Grind: 2:40
Total: ~280 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

2:40 · total

Before you brew

1 Set up inverted.
2 Add 20g of grounds.

Pour 1 / 8
0:00

24s

Pour 100g.

+100g→ 100g 5g/s 20s 82°C
Swirl 2 / 8
0:24

9s

Stir gently.

4s
Steep 3 / 8
0:33

1m7s

Let it steep.

1m 7s
Prepare 4 / 8
1:40

5s

Cap the chamber and press out the air before flipping.
Prepare 5 / 8
1:45

5s

Flip onto the cup.
Press 6 / 8
1:50

35s

Press down slowly and evenly.

30s
Bypass 7 / 8
2:25

15s

Pour the bypass water into the cup to dilute the concentrate.

+180g→ 280g 92°C
Done 8 / 8
2:40

Diluted and ready to drink.

Notes

Use 2 filter paper filters and keep the immersion gentle so the cool phase extracts evenly. Release trapped air before a slow press. Add the hotter bypass in small portions: more gives lift and a lighter body, while less preserves density.

Original source

Recipe by Mariia Stryzh, published at instagram.com.

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By

Mariia Stryzh

1 recipe

In the cup