Strong 1:6
Open in appTim Wendelboe's concentrated AeroPress method uses a high coffee dose, limited water, and a fine grind as an espresso-style alternative. It produces an intense short cup designed to stand up in milk or dilution.
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Parameters
- 20 g
- Coffee
- 120 g
- Water
- 1:6
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 0:45
- Total
- ~120 ml
- Yield
What is 3/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
0:45 · total-
Pour 1 / 60:0010s
Fill the chamber briskly.
+120g→ 120g Fill briskly 100°C -
Swirl 2 / 60:105s
Stir vigorously 3 times.
5s -
Prepare 3 / 60:155s
Insert the plunger to create a vacuum seal.
-
Swirl 4 / 60:205s
Stir vigorously 3 times.
5s -
Press 5 / 60:2520s
Press down firmly.
20s -
Done 6 / 60:45
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by Tim Wendelboe, published at timwendelboe.no.
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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.
