For one cup:

16g beans, medium grind. Set water to 212F in kettle.

Invert aeropress, plunger to level 4. Add ground beans.

Add twice the bean weight in water, wait 30 seconds for bloom.

Add more water until total water weight is 200g. Wait until timer hits 2min (including bloom)

Flip the aeropress back over onto a cup. Depress the plunger over the course of around 30sec (should be empty at 2:30 mark on timer).

Often I’ll add a splash of hot water to the cup at that point for a bit of dilution.

When I first got the Aeropress I experimented a bit. All good fun, but in the end I have settled on following basically Hoffmann’s recipe. It is easy to remember, easy to perform, and produces consistently yummy results.

Instead of spending time finding other recipes, I would focus on finding better coffee beans.

Just tried Lucas Zahradnin’s recipe from 2015 and it worked so well with the Burundi light roast I had at home. He recommends Kenya but any high density washed coffee works well:

• Inverted method

• 20g finely ground, 5 clicks on the porlex mini… I did it with 8 by mistake but it turned out delicious, I just like having some acidity in my mug.

• 230ml of water at 80°C. I make my own barista water since the one from the tap is liquid limestone here Recipe for the water.

• Rinse filter and preheat. I do it over running boiler water from the tap.

• Add the coffee to the chamber.

• Pour 60ml of water.

• Wiggle the AeroPress for 15 seconds to mix the water and grounds.

• Pour another 170ml of water.

• Fasten the filter cap, flip, press for 30 seconds.

Beside the convenience of machine-brewed coffee I found the aeropress to be an extremly forgiving brewer. I can’t remember ever making bad coffee with it (though I’m a taste barbarian, I enjoy strong flavors, but fine nuances are lost to me, so YMMV). As such my “recipe” is dirt-simple an can be done before having coffee (that circular dependency is always a problem with other methods).

• I have that Fellow Prismo thingie, so need to mess around with brewing inverted
• I usually add a paper filter to the metal filter, but more for cleanup reasons than taste
• 15g beans, finely ground but not quite espresso-fine
• Quickly add 100ish grams of boiling water
• stirr
• fill up to 250g water total
• put on the plunger
• wait about 2-3 minutes, plunge & enjoy

For my friend, or if I’m feeling the occasionly sweet tooth myself, I do basically the same just with 125g total water (can be added in one go, I only stirr after 100 above as it is easier and less prone to make a mess if you are too vigorous) The “missing” 125g of water are then replaced with 125g of milk (or a milk-replacement of your choice) + 5g (or 10 for the espially sweet toothed) sugar that receive the nanofoamer treatment

But as I said the Aeropress is extremly forgiving, you can diverge from the recipe quite a bit and still get good coffee. Sometimes I’m distracted and only come back to plunge after 8 minutes and the coffee is still good. Spoon was too full and now its 16g? No need to pick beans out of the grinder, that’ll work too. If you have a feeling for measurements (I don’t) you can just eyball that stuff and not sweat the details

I picked up an Aeropress and a decent grinder last week. So this post is incredibly timely for me.

I have espresso roasted beans, so it’s been quite difficult to prevent over extraction, but I have had some decent cups out of it already.

Keen to follow some of these recipes and work out what works best.

If you like experimenting with aeropress recipes I highly recommend the Aeromatic app.
In actual practice, I usually brew inverted, 3 minute steep, grinder settings don’t translate, and I measure the beans by volume.

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