Do you want to make a rich, espresso-like cup of coffee without an espresso machine?

There’s an Aeropress recipe for that.

In the mood for an iced coffee with an extra kick of flavor? There’s an Aeropress recipe for that, too.

Are you craving a cup of coffee brewed using a double shot of espresso instead of water, then topped off with coconut water?

You guessed it: There’s an Aeropress recipe for that exact drink.

In fact, there is an Aeropress recipes for nearly every style of coffee drink you can imagine, and we have collected some of the best to share with you in this post.

The goal is for you to find the perfect Aeropress recipe, no matter what kind of coffee you’re brewing or the style of drink you want. To help with this, we organized 66 recipes into 10 categories based on drink style, flavor notes, and volume of coffee.

There is also a section of championship winning recipes so you can brew Aeropress like some of the best baristas in the world.

Aeropress Recipes

Below is a table of contents to help you navigate through the list of Aeropress recipes. Feel free to start at the top of the list or skip around to find a recipe you like.

10 Types of Recipes: 
  1. Standard Method
  2. Inverted Method
  3. Bright and Fruity Coffees
  4. Chocolate, Nutty, Low Acid Coffees
  5. High volume
  6. Espresso-style
  7. Iced Aeropress
  8. Experimental
  9. Championship Winning Recipes
  10. Video recipes

Each recipe gives a grind size based on Handground’s 8 numbered grind settings. This image shows what each grind size looks like:



Standard Method

When Alan Adler created the Aeropress, he came up with one recipe and one brewing style. Now there are hundreds of recipes and two very distinct styles of brewing with the Aeropress.

The Standard method is how Adler originally envisioned the Aeropress being used, and the other method, Inverted, literally flips the Aeropress on its head. Inverted recipes are covered in the next section.

 


The Standard method starts with the Aeropress sitting on top of a cup with the filter cap and paper filter in place. Ground coffee is poured in through the top, followed by hot water. The barista then inserts the plunger and presses the contents through the filter and into the cup below.

Here are 7 go-to recipes from baristas and coffee enthusiasts who stay close to Adler’s vision.

Recipe #8 is a little different. Instead of being a recipe from a member of the coffee community, it’s the average of all the recipes combined. We created an average recipe for the French Press with amazing results, so we wanted to test this method out with the Aeropress.

1. Tanner Morita // HEX Coffee // Charlotte, NC


Flavor notes

"We find that extraction is higher (19-22% EXT) without over extracting. Like most Aeropress cups, this is full bodied. We do not dilute. We have been able to create incredibly complex and vibrant cups with most coffees we have brewed using this method.”

Suggested Coffee

“Any well roasted coffee will taste great with this method so long as you taste and tailor this method to suit it.”


Recipe
  • Coffee: 15 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 255 grams at 212F
  • Water-to-Coffee Ratio: 17:1
  • Brew Time: 1:45

Method

Begin with an Aeropress in the standard position on a decanter or mug and a washed, paper filter in place. Add 15g of Coffee to Aeropress, start timer and immediately top with 255g of water. Stir North-to-South five times and East-to-West five times and cap with plunger. At 1:00, uncap Aeropress and stir again. Recap and press, slowly, for 45 seconds.

The point of this method is to brew the coffee as quickly as possible. If the plunging is too easy, make the grind finer until you feel that pressing lightly would take longer than 45 seconds. If the coffee is over extracted, stir 3 times instead of 5 less. If under, stir 7 times.


2. Matt Scottoline // ReAnimator Coffee


Recipe
  • Coffee: 17 grams
  • Grind Size: Setting 2.5 on Handground
  • Water: 230 grams at 200F
  • Water-to-Coffee Ratio: 14:1
  • Brew Time: 1:39

Method
  1. Grind the coffee pretty fine and fill the Aeropress
  2. Add the 230g of water to the coffee, and cap the top with the plunger to seal it and prevent dripping. 
  3. Wait 1:00, and then remove the plunger, give it a few stirs, then press it out slowly. 
  4. Total brew time 1:35 - 1:45


3. Gary Chau // Owner, Caffe Luxxe // Santa Monica, CA



Flavor notes

“This coffee, using a finer grind and a metal filter, yields a rich cup of coffee with a high level of viscosity and mouth feel.”

Suggested Coffee

“A medium roast to yield a bold dark chocolate, caramel base flavor note. I like to use an espresso blend, such as our Caffe Luxxe house blend which has Ethiopian, Brazil, and Sumatra at its base.”


Recipe
  • Coffee: 22 grams
  • Grind Size: Setting 4 on Handground
  • Water: 260 grams at 203F
  • Water-to-Coffee Ratio: 12:1
  • Brew Time: 3:30

Method
  1. Fill the water level to nearly the top (number 4 marker). 
  2. Wait for the bloom or "mushroom cloud" to dissipate (which is approx. 30 sec), then stir the coffee for it to begin settling. 
  3. Then add more water back to the number 4 marker. 
  4. Place the plunger on top, and plunge after 3 more minutes of brewing. 
  5. We recommend using a reusable metal filter to enhance the oil viscosity and texture of the coffee. It's also good for the environment to save paper.


4. Jarboe // Palace Coffee Co.


Flavor notes

“This method is meant to mimic a traditional pour over like a v60 or Beehouse. I find that this method is good for showing off sweetness and balance in the cup.”


Suggested Coffee

“Most coffees work well in this method. I avoid brewing light, floral coffees this way because the floral notes tend to get lost, but other than that shoot for the moon.”


Recipe
  • Coffee: 15 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 240 grams at 200F
  • Water-to-Coffee Ratio: 16:1
  • Brew Time: 4:00

Method
  1. Use two paper filters to increase clarity in the cup. 
  2. 30g bloom with a gentle back-and-forth stir to make sure all the grounds are evenly saturated. 
  3. After a 30 second bloom, slowly pour up to 240g of water. 
  4. You should finish your pour at 1:30. Two more gentle back-and-forth stirs and place on your plunger. 
  5. Start slowly plunging at 3 minutes. 
  6. Plunge for one minute.


5. Brett Felchner // BARISTA PDX // Portland, OR

Brett Felchner competing at the 2013 US Barista Championships. Photo courtesy of Sprudge

Flavor notes

“A cup that's a bit stronger than drip, but still clear and complex. I find it shows amazing sweetness as it cools down!”

Suggested Coffee

“I prefer coffees from Africa. Ethiopia, Kenya and Rwanda. Helps to showcase their inherent acidity and push some sweetness."


Recipe
  • Coffee: 16 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 240 grams at 208F
  • Water-to-Coffee Ratio: 15:1
  • Brew Time: 1:45

Method
  1. Rinse the filter, coffee goes in, pour the water in and make sure the grounds are saturated. 
  2. Pull up a bit on the plunger so the brew doesn't drip out early and then 
  3. Stir at 1:30 
  4. Press for 15 seconds. 


"Nothing wild! It's the first cup of the day or I'm out camping or visiting home/traveling." 


6. Matt Vassau // Driven Coffee // Founder | CEO


Flavor Notes

"This recipe makes a full bodied cup that still retains the complex and intricate notes of a good coffee."

Suggested Coffee

"We prefer to work with single origin coffees that are light to medium roast."


Recipe
  • Coffee: 18
  • Grind Size: Setting 6 on Handground
  • Water: 205 gram at 205F
  • Water-to-Coffee Ratio: 11:1
  • Brew Time: 2:00



7. Average Standard Method // Handground Community


Recipe
  • Coffee: 17 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 241 grams at 205.5F
  • Water-to-Coffee Ratio: 14:1
  • Brew Time: 2:16

Method

We will use a variation of the method provided by Aeropress

  1. Add coffee to chamber and level out the grounds by giving it a shake
  2. Start timer, add 241 grams of water
  3. Stir for 10 seconds
  4. Place plunger into the chamber and pull up slightly to create vacuum
  5. Let sit until 1:45, then plunge for 30 seconds


Inverted Method

The inverted method was the first paradigm shift to occur in the world of Aeropress. It turns the Aeropress into an immersion brew method, where coffee sits suspended in water for as long as the barista chooses. The longer steep time creates deeper flavors and thicker mouthfeel than the Standard method.

 


The inverted method starts with the plunger inserted partway into the Aeropress body (usually to the “4” measurement mark) and then stood upright with the back of the plunger on the counter. The filter cap is removed from the top and ground coffeeis poured into the body of the Aeropress which is then followed by hot water. Finally a paper filter is added and the filter cap is locked onto the Aeropress body. The entire Aeropress is then flipped over onto a cup and pressed.

About half of all Aeropress champions from around the world have opted for the inverted method, so these recipes are definitely worth your time.

Just like the Standard Method section, the final recipe in this category is an average of all the recipes combined. Try out each inverted recipe and then compare to the average. Share your results on Instagram with #66daysofAeropress.



8. Up Coffee Roasters // Minneapolis, MN


Recipe
  • Coffee: 17.5 grams
  • Grind Size: Setting 2 on Handground
  • Water: 230 grams at 195F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 2:30

Method
  1. Pre Infuse with 50 gram of water for 40 seconds 
  2. Slowly pour water until brew reaches up to 150 grams of water 
  3. Stir at 1:15. Begin to pour again at 1:45 slowly until water reaches up to 230 grams 
  4. Stir at 2:15 Screw cap and invert Aeropress on to a heated carafe and press coffee out until you begin to hear the coffee fizzing. 
  5. Ideal end finish time 2:30.


9. Gareth S. // Favilla Coffee Company // Newcastle, NSW


Flavor notes

“Generally complex but light.”


Suggested Coffee

Single origin


Recipe
  • Coffee: 20 grams
  • Grind Size: Setting 4 on Handground
  • Water: 250 grams at 176F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 1:18

Method

Thoroughly wash the filter and apply to Aeropress. Add the coffee then add the water. Initially add 50ml of water and allow a bloom. Then fill up water to nearly the top. Slowly push down in a consistent manner and stop just before you hear the air wheeze...then enjoy!


10. Robin Myers // Cafe Brioso // Columbus, OH


Suggested Coffee

“Depending on the coffee being handled I will change steep time. Reduced steep time if a coffee has more sweetness accessible like a fruit forward natural process. A longer steep time is used to develop balance/sweeter notes in a heavier washed coffee.”


Recipe
  • Coffee: 11.5 grams
  • Grind Size: Setting 2 on Handground
  • Water: 180 grams at 200F
  • Water-to-Coffee Ratio: 16:1
  • Brew Time: 2:09

Method
  1. Add coffee and water
  2. 10 sec stir 
  3. 60 sec steep
  4. 60 sec plunge (I also use this ratio and recipe on the Blossom brewer)



11. Lee Sill // Steadfast Coffee // Nashville TN

Steadfast Coffee's Germantown location in Nashville. Photo courtesy of nashvilleguru.com

Flavor notes

“Sweet, balanced acidity, nice mouth-feel, juiciness.”


Suggested Coffee

“Any origin, with a lighter but well developed roast profile.”


Recipe
  • Coffee: 15 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 250 grams at 200F
  • Water-to-Coffee Ratio: 17:1
  • Brew Time: 3:00

Method
  1. Pour 100g water
  2. Bloom for 30 seconds, stir
  3. Pour 100g, stir 
  4. Pour remaining 50g, stir again at 2 min, put cap on and wait. 
  5. Plunge at 2:30
  6. Cloth filter is my favorite! But the DISK Fine is my go to for ease and re-usability. Very clean for a metal filter.



12. Mark // Magpie Coffee Roasters // Reno, NV

Vince F. at Magpie Roasters making a delicious Aeropress coffee
Flavor notes

“Light & Clean”

Suggested Coffee

“Any light/medium roasted coffee”


Recipe
  • Coffee: 30 grams
  • Grind Size: Setting 7.5 on Handground
  • Water: 240 grams at 200F
  • Water-to-Coffee Ratio: 8:1
  • Brew Time: 2:00

Method
  1. Add 30g of coarse ground coffee to inverted aeropress 
  2. Add 120g of 200 degree water to coffee grounds 
  3. Agitate vigorously for 10 seconds 
  4. Wait 40 seconds, flip, press for 20 seconds 
  5. Add remaining 120g water to coffee 


13. Phil Cook // Springfield, MO


Suggested Coffee

“Lighter roasts where there's more structural integrity in the bean, thus helping prevent over-extraction during the highly agitative "flip" if you will.”


Recipe
  • Coffee: 16 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 220 grams at 205F
  • Water-to-Coffee Ratio: 14:1
  • Brew Time: 2:09

Method
  1. Add 16g coffee 
  2. Add 220g water 
  3. Brew for 2:15 
  4. Flip & Press



14. Eric Peters // Coffee Commissary // Los Angeles


Flavor notes

“I designed this recipe to produce a light bodied, sweet, naturally sugary cup.”

Suggested Coffee

“I recommend this recipe be paired with a light roast, washed process Kenya or Ethiopian.”


Recipe
  • Coffee: 20 grams
  • Grind Size: Setting 3 on Handground
  • Water: 220 grams at 185F
  • Water-to-Coffee Ratio: 11:1
  • Brew Time: 2:00

Method

This brew method is all about the intervals. 

  1. Bloom with 20g water (make sure all grounds are wetted) for 30 seconds
  2. Pour remaining water for 30 second 
  3. Rest for 30 seconds 
  4. Plunge for 30 seconds



15. Demitasse Coffee // Los Angeles


Flavor notes

“Great mouthfeel without being bitter.”


Suggested Coffee

“Any and all!"


Recipe
  • Coffee: 17 grams
  • Grind Size: Setting 3 on Handground
  • Water: 200 grams at 206F
  • Water-to-Coffee Ratio: 12:1
  • Brew Time: 1:30

Method
  1. Invert Aeropress
  2. Add ground coffee
  3. Saturate grounds with 50ml of water. Stir
  4. After 30 sec, add 150ml of water
  5. After another minute, stir 10 times, attach filter, flip and press



16. Average Inverted Recipe // Handground Community


Recipe
  • Coffee: 18.4 grams
  • Grind Size: Setting 4 on Handground
  • Water: 196 grams at 206F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 2:04

Method

We will a variation of the recipe developed by Aerobie

  1. Add coffee and shake to level
  2. Start timer. Add 196 grams of water
  3. Stir for 10 seconds
  4. Add paper filter to filter cap and wet the filter. Screw on top cap.
  5. Let sit until 1:35
  6. Flip Aeropress onto cup and plunge for 30 seconds



A Good Grind is The Key To Better Coffee

Brewing great coffee demands a consistent grind, no matter which brewing method you use. Handground was created by a community of thousands of coffee enthusiasts to make it easy to achieve a consistent grind for any brew method.

Click here to learn more about Handground


Bright and Fruity Coffees

‍Steve Hall of Tinker Coffee says their recipe (#20) goes well with washed Ethiopian and Guatemalan coffees

Some Aeropress recipes highlight the sweetness of a coffee better than others. These recipes are ideal for light-roasted coffees that are acidic and fruity. Coffees with these flavor characteristics can come from anywhere in the world, but most are associated with coffee from east African countries like Ethiopia and Kenya, as well as “natural” processed coffees.

“Processing” refers to the treatment of the coffee cherries after harvesting. Typically, a coffee bean is removed from its cherry and cleaned before being set out to dry. This process is called “washed” processing.

Natural processed coffees are set out to dry immediately after harvesting so the coffee beans dry inside the cherry. This process is more difficult to control since the fruit can mold, but results in a coffee with much fruitier flavor notes.

These 12 Aeropress recipes bring out the best of bright and fruity coffees.



17. Nelson Griffin // City&State // Memphis, TN


Flavor notes

“This produces a medium bodied coffee that allows for the flavors to slowly reveal themselves as the coffee cools.”

Suggested Coffee

“I like a washed Ethiopian that has floral notes best with this recipe.”

Recipe
  • Brew Style: Inverted
  • Coffee: 18 grams
  • Grind Size: Setting 3 on Handground
  • Water: 200 grams at 205F
  • Water-to-Coffee Ratio: 11:1
  • Brew Time: 2:00

Method
  1. Add 100 g of water at 205F for 30 seconds and stir 
  2. Add the rest of the water (100g) and place the cap on the Aeropress
  3. Wait until 2:00 and turn up to press for 20-30 seconds.



18. Jacoby // Carabello Coffee


Flavor notes

“The point of this recipe is to do a twist on the classic "psuedo-espresso" recipe that the Aeropress was first invented to produce, but with better extraction.”

Suggested Coffee

“I've only had a couple that don't take well to it. Go for a nice clean washed Ethiopian or a Kenyan. Makes the fruity notes pop along with having great viscosity.”


Recipe
  • Brew Style: Standard
  • Coffee: 20 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 250 grams at 203F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 2:00

Method
  1. Bloom 50g, stir for the first 15 seconds 
  2. Let bloom for another 15, then add all the water quickly
  3. Give a couple more stirs and secure plunger in place
  4. Wait until you've hit the 1:15 mark and plunge


Finish within 2:00 or it gets too harsh. If you press too hard you get lots of undissolved solids and it looks like french press coffee 



19. Tohm Ifergan // Portola Coffee Roasters // Costa Mesa, CA


Flavor notes

“Well balanced, Pleasant acidity, Clean cup”


Suggested Coffee

“African/ Wet-Process”


Recipe
  • Brew Style: Inverted
  • Coffee: 18 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 250 grams at 205F
  • Water-to-Coffee Ratio: 14:1
  • Brew Time: 2:06

Method
  1. Pre wet 2 filters
  2. Dose 18g of coffee into an inverted aeropress
  3. Bloom with 60g water
  4. Agitate for 10 seconds
  5. At 30 second mark, fill to 250 grams, cap and steep until 1:00
  6. Agitate for 5 seconds
  7. Flip, and press for 60 seconds. 
  8. Decant


20. Christophe Jammet

‍Photo by Christophe Jammet, brewing Dear Green Roasters from Glasgow, Scotland

Flavor notes

“Smooth, relatively strong- ok to add an ounce or two of water in addition.”


Suggested Coffee

“Fully washed coffees. Just did it with some Rwandan beans from Dear Green Roasters in Glasgow and it has been delightful.”


Recipe
  • Brew Style: Inverted
  • Coffee: 18 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 220 grams at 204F
  • Water-to-Coffee Ratio: 12:1
  • Brew Time: 1:00

Method
  1. Saturate grounds by partially filling and stirring
  2. Let bloom for 20 sec
  3. Fill up to top, stir again
  4. Let sit for 30 seconds, plunge



21. Steve Hall // Tinker Coffee // Indianapolis


Flavor notes

“This recipe produces a super consistent, medium/full bodied cup. For more fruit forward or floral coffees, I'll usually add a tiny bit of water to open up the cup slightly.”


Suggested Coffee

“This recipe is pretty versatile, but I really dig it with washed Ethiopian and Guatemalan coffees.”


Recipe
  • Brew Style: Standard
  • Coffee: 21 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 270 grams at 190F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 2:30

Method
  1. 50g bloom (20-30s) 
  2. Fill to 150g
  3. Stir for 20-30 seconds
  4. Fill to 270g
  5. Steady plunge



22. Shelby Lewis // Boston Stoker // Columbus, OH


Flavor notes

“A bit concentrated. Full flavored with a syrupy body. Will get you caffeinated without drinking a lot of coffee.”


Suggested Coffee

“Lighter roast Ethiopians, especially natural process are great using this method. I've used our Ardi Sidamo Yirgacheffe.”


Recipe
  • Brew Style: Inverted
  • Coffee: 20 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 230 grams at 203F
  • Water-to-Coffee Ratio: 12:1
  • Brew Time: 3:00

Method
  1. Add coffee to inverted Aeropress
  2. Add 30 grams of water, stir
  3. Add remaining 200 grams of water
  4. Steep for 3 minutes
  5. Press into mug. Enjoy.



23. Kat Stauffer // Caravan Coffee // Newberg, OR


Flavor notes

“A cup with exaggerated high notes”


Suggested Coffee

“A light to medium roast with citrus undertones.”


Recipe
  • Brew Style: Standard
  • Coffee: 20 grams
  • Grind Size: Setting 2 on Handground
  • Water: 250 grams at 190F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 2:00

Method
  1. :01-:05 Pour 130 ml water over grounds (up to the #3 on the Aeropress)
  2. :05-:30 Bloom 
  3. :30-:45 Stir/agitate 
  4. :45-:50 Pour remaining water until you reach 250 ml (#4 on Aeropress
  5. :50-1:30 Let it brew 
  6. 1:30-2:00/2:15 Slowly plunge out your liquid gold


24. Brandon Bir // Crimson Cup Coffee // Columbus, OH


Flavor notes

“Sweet, bright, and juicy cup”


Suggested Coffee

“I enjoy most coffees using this method, though naturals seem to work especially well”


Recipe
  • Brew Style: Standard
  • Coffee: 17 grams
  • Grind Size: Setting 2 on Handground
  • Water: 220 grams at 199F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 2:00

Method
  1. Prewet two filters and discard any dripping water 
  2. Assemble the bottom half of the press
  3. Add 17.5g of coffee ground fine 
  4. I am using a natural processed coffee from the Kebena Forest near Agaro, Ethiopia. 
  5. Bloom the coffee with 30g of 199 degree water for 25 seconds 
  6. Add an additional 190g of water for a total of 220g
  7. Stir at 45 seconds and 1:25 plunge for 30 seconds at the 1:30 mark 
  8. Total brew time of 2 minutes


25. Andrew McCaslin // Kaldi's Coffee Roasting Co.


Flavor notes

“The coffee produced is clean and juicy with a wonderful clarity to its flavor even given the tighter brew ratio.”


Suggested Coffee

“I love naturally processed Ethiopians for this method.”


Recipe
  • Brew Style: Standard
  • Coffee: 19 grams
  • Grind Size: Setting 4 on Handground
  • Water: 281 grams at 205F
  • Water-to-Coffee Ratio: 15:1
  • Brew Time: 3:27

Method
  1. Start 2 well rinsed paper filters
  2. First bloom coffee for 45 seconds with 40g of water
  3. Fill to 281 grams after bloom
  4. Gently stir slurry and press at 2 min 45 sec
  5. Press gently for 1 minute



26. Andy M. // Boston


Flavor notes

“Bright and fruity and definitely not too over extracted”


Suggested Coffee

“Central American and some South American. Best is a Costa Rican Tarrazu”


Recipe
  • Brew Style: Standard
  • Coffee: 16.5 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 215 grams at 200F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 1:30

Method
  1. Add water to soak grinds in 30 seconds and stir
  2. Fill to 4 and let it go for 1:00 minute
  3. Stir at 1:00
  4. At 1:30, pull plunger then push



27. Lexington Coffee Roasters // Lexington, VA 


Flavor notes

“We would describe this brew as Espresso-ish. It will go to the extremes of a coffee. For instance, let's say a nice Colombian has Orange, Melon, and Chocolate. When brewed as espresso that coffee is more of an intense Orange and Chocolate, as you lose some of that balance with the melon that helps bring down some of that sharpness. With this Aeropress brewing style, you receive a wonderful slightly intenser 240g cup of coffee, that will go after the extremes of a coffee as you will lose some of the balance or mellow tones.”


Suggested Coffee

“We really enjoy any lighter fruit forward coffees in this style of Aeropress brewing.”


Recipe
  • Brew Style: Inverted
  • Coffee: 16 grams
  • Grind Size: Setting 1.5 on Handground
  • Water: 240 grams at 205F
  • Water-to-Coffee Ratio: 15:1
  • Brew Time: 0:45

Method
  1. Fill to 120g of water, stir 3 times (to make sure all grounds are saturated), 
  2. Fill to 240 (almost the brim)
  3. After a total 45 seconds of brew time flip the brewer and press


Chocolate, Nutty, Low-Acid Coffees

Brock Beauclair came in 3rd place at the 2016 DFW Aeropress Competition


Many coffees grown around the world have more mild flavor profiles than those of East African and natural processed coffees. Indian, Indonesian, and some South American coffees are known to have flavor notes of chocolate, caramel, and nuttiness.


The longer a bean is roasted, the more likely it is to have these same flavor notes. Medium and Dark roasted coffees often have the traditional “roast-y” flavor along with notes of chocolate and nut.


These 10 Aeropress recipes have a lower water-to-coffee ratio than recipes for bright and fruity coffees, meaning they use more coffee and create stronger cups that punctuate a good chocolatey coffee.



28. Brock Beauclair // Big Mike's Coffee // Denton, TX



Flavor notes

“This brew tends to bring out lighter flavor notes without too much acidity while giving the coffee a lot of body”


Suggested Coffee

“A Yemen coffee was use with this recipe to take 3rd in the DFW Aeropress competition, but it would be perfectly suited for a lighter roasted bean that wasn't too heavy on the acidity”


Recipe
  • Brew Style: Inverted
  • Coffee: 20 grams
  • Grind Size: Setting 4 on Handground
  • Water: 230 grams at 175F
  • Water-to-Coffee Ratio: 12:1
  • Brew Time: 1:30

Method
  1. Add 50 grams of water at 175F 
  2. Swirl Aeropress for 15 seconds
  3. Bloom 30 seconds
  4. Add 170g of water in ten seconds
  5. Plunge 30 seconds into a room temperature cup



29. Jai Lott // Bluestone Lane NY // @coffeewithjai


Flavor notes

“Bold, lingering and medium mouthfeel”


Suggested Coffee

“We use a 3 bean blend of South American”


Recipe
  • Brew Style: Inverted
  • Coffee: 21 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 200 grams at 203F
  • Water-to-Coffee Ratio: 10:1
  • Brew Time: 2:06

Method
  1. Wet 2 paper filters 
  2. Add 60 grams of water
  3. Stir 3 times 
  4. Plunge at 1:30


30. Emily Mock // Rising Star Coffee // Cleveland, OH

Cara from Rising Star Coffee in Cleveland, OH

Flavor notes

“This recipe produces a heavy bodied, dynamic cup of coffee that allows for the consumer to enjoy a fuller, richer aspect of the coffee in question than they may with a pour over.”


Suggested Coffee

“Personally, I prefer to use Central and South American coffees with the Aeropress, as it tends to bring out the warmth and nuttiness that is often overlooked when these coffees are made as pour overs/vacuum pots”


Recipe
  • Brew Style: Inverted
  • Coffee: 36 grams
  • Grind Size: Setting 1.5 on Handground
  • Water: 340 grams at 210F
  • Water-to-Coffee Ratio: 9:1
  • Brew Time: 1:48

Method
  1. Grind 36g coffee  
  2. Add coffee and add 130g water at 210F
  3. Stir vigorously for 30 seconds, screw cap on press
  4. Let steep for 1 minute
  5. While coffee is steeping - add 210 g hot water (210F) to separate vessel
  6. At 1 minute, flip and press concentrate into the 210 g hot water 
  7. Press should take 20 seconds. Produces 340g coffee



31. Ulises Carmona


Flavor notes

“Balanced, with fruity notes of berry and a chocolate aftertaste. The Malic acidity is mid to high. Medium body and smooth body”


Suggested Coffee

“Low acid coffees”


Recipe
  • Brew Style: Inverted
  • Coffee: 18.5 grams
  • Grind Size: Setting 6.5 on Handground
  • Water: 285 grams at 194F
  • Water-to-Coffee Ratio: 15:1
  • Brew Time: 1:30

Method
  1. Bloom with 30g of water for 15 seconds
  2. Stir for other 15 seconds
  3. Add the rest of the water at the 45 second mark 
  4. Plunge and serve



32. Dani Kahn // HG (Higher Grounds) Roastery and Cafe // Gilbert, AZ


Flavor notes

“While the volume of the drink is low I appreciate the almost espresso-like extraction with the heavy body and oily consistency of pulling from a machine. If you're going for a quick punch of caffeine the Aeropress is a joyous beverage creator.”


Suggested Coffee

“Obviously coffee that's the freshest roast date possible, de-gassed about 4 days. My personal preference is a single origin that is flavorful at a City+ to Full City. Lighter roasted coffee's are great fun with the Aeropress but I find the taste goes a little sour for my liking.”


Recipe
  • Brew Style: Standard
  • Coffee: 20 grams
  • Grind Size: Setting 1.5 on Handground
  • Water: 175 grams at 198F
  • Water-to-Coffee Ratio: 9:1
  • Brew Time: 5:00

Method

The exact instruction on the manual inside the Aeropress box. With a little modification to the ratio.

  1. Add coffee to chamber and level out the grounds by giving it a shake
  2. Start timer, add 241 grams of water
  3. Stir for 10 seconds
  4. Place plunger into the chamber and pull up slightly to create vacuum
  5. Let sit until 1:45, then plunge for 30 seconds



33. Phil Cook // Springfield MO


Flavor notes

“Subtle sweetness underlying a heavy body. This was obtained in part by adding additional calcium and magnesium mineralization [to the water source].”


Suggested Coffee

“Don't use a light roast coffee from a third-wave shop. This method needs a little bit of cell degradation and additional caramelization during roasting to contribute to the body-forward profile.”


Recipe
  • Brew Style: Standard
  • Coffee: 17 grams
  • Grind Size: Setting 5.5 on Handground
  • Water: 250 grams at 205F
  • Water-to-Coffee Ratio: 15:1
  • Brew Time: 2:18

Method
  1. Use paper filter
  2. Add 17g coffee
  3. Add enough water to cover grounds. Let bloom :30
  4. Fill chamber to 250g. Plug with plunger. 
  5. At 1:30 give a quick, whirlpooling stir. Plug with plunger. 
  6. At 2:30 press. TDS should come in right at 1.30 with the right grind setting.


34. Jai Lott // Bluestone Lane NY // @coffeewithjai


Flavor notes

“Chocolatey and sweet”

Suggested Coffee

“Kenyan coffees”


Recipe
  • Brew Style: Inverted
  • Coffee: 14 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 180 grams at 198F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 1:24

Method
  1. Add coffee and water
  2. Stir once
  3. Flip onto cup and plunge


35. Lee Sill // Steadfast Coffee // Nashville TN


Flavor notes

“Front end extraction, focusing on sweetness and most obvious flavors, and a syrupy mouth-feel.”

Suggested Coffee

“Slightly more developed coffees, or "medium" roast profiles.”


Recipe
  • Brew Style: Inverted
  • Coffee: 15 grams
  • Grind Size: Setting 6.5 on Handground
  • Water: 180 grams at 195F
  • Water-to-Coffee Ratio: 12:1
  • Brew Time: 4:00

Method
  1. Pour 100g of water, stir
  2. Bloom for 30 seconds, stir
  3. Pour remaining 80g, stir
  4. Put the top on and wait. Plunge at 3:30
  5. Use a cloth filter


High Volume

Corvus Coffee in Denver, CO. Photo Courtesy of Amazing Marriage Adventure


Even though Aeropress was designed to be a single cup coffee brewer, some baristas and coffee enthusiasts have hacked the Aeropress to create delicious full size cups of coffee.

These Aeropress recipes are perfect if you want a 10 to 17 ounce cup. The water-to-coffee ratio is much higher with these recipes, creating a consistency closer to drip coffee as opposed to espresso.


36. Doug Stone // Corvus Coffee Roasters // Denver


Flavor notes

“Balanced and silky”


Suggested Coffee

“We love bright single origins, but it will also work well with blends. Our current favorite is Kenya/Colombia!”


Recipe
  • Brew Style: Standard
  • Coffee: 20 grams
  • Grind Size: Setting 3 on Handground
  • Water: 283 grams at 202F
  • Water-to-Coffee Ratio: 14:1
  • Brew Time: 4:00

Method

1. Bloom and stir, 30 seconds 

2. Pour quickly to 283g and cap 

3. Start slow plunge at 3 minutes 

4. Add 75g water to the brewed concentrate


37. Michael Pollack // Brooklyn Roasting Company // NYC


Flavor notes

“Complex balanced with mouth feel that metal filters allow to come through”


Recipe
  • Brew Style: Inverted
  • Coffee: 18 grams
  • Grind Size: Setting 3 on Handground
  • Water: 300 grams at 186F
  • Water-to-Coffee Ratio: 17:1
  • Brew Time: 2:00

Method
  1. Bloom with 100 grams of water, stir 
  2. Add additional 150 grams of water, stir 
  3. I use metal filter
  4. Add 50 grams of water to a previously warmed cup [to dilute]
  5. Invert and press

“My go to brewing method on sourcing trips every origin & process. With minor adjustments for the specific coffee. Mostly with amount of coffee”



38. Marcus // Espresso Royale


Flavor notes

“This will make an intense flavored brew, but because the extraction is long it is not sharp, bitter or sour. It is smooth and strong with hints of blueberry aroma and a nutty mouth feel. With milk and sugar this tastes like a chocolate truffle”

Suggested Coffee

“1 part Ethiopian Sidamo Light: 1 part Sumatran Lintong Dark”



Recipe
  • Brew Style: Standard
  • Coffee: 14 grams
  • Grind Size: Setting 1 on Handground
  • Water:  500 grams at 195F
  • Water-to-Coffee Ratio: :1
  • Brew Time: 4:00

Method
  1. Add coffee to chamber
  2. Bring water to a boil and set off burner which will drop to 195 F 
  3. Add water to the "4" and let the Aeropress set for 2 minutes 
  4. Press 
  5. Remove plunger and add water again to the grounds up to the "4" line 
  6. Set for two minutes, then press thru



39. HEX Coffee // Charlotte, NC


Flavor notes

“This method allows an aeropress to brew roughly 12oz of coffee, without diluting the final product. It's an experimental method we found a while back. It creates an interesting cup, at the expense of clarity and some balance. But if you want more output from the aeropress, it's something to try.”


Suggested Coffee

“Try it with any. Experiment.”


Recipe
  • Brew Style: Standard
  • Coffee: 22 grams
  • Grind Size: Setting 5.5 on Handground
  • Water: 350 grams at 195F
  • Water-to-Coffee Ratio: 16:1
  • Brew Time: 3:18

Method
  1. Pour 50g of water and let bloom for 0:30 sec. 
  2. Add 100g of water, set plunger to stop dripping and let sit for 1:00 minute. Then press. 
  3. With all water dispelled, remove plunger and add 100g of water to coffee grounds. 
  4. Set plunger and let sit for 1:00 minute. Press. 
  5. Repeat process once more for larger cup


40. Ben Jones // 2016 U.S. AeroPress Champion // Ristretto Roasters


Flavor notes

“Light body, sweet, and presents the flavors of the coffee.”


Suggested Coffee

“Naturals and coffees with medium to high acidity”


Recipe
  • Brew Style: Standard
  • Coffee: 26 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 425 grams at 208F
  • Water-to-Coffee Ratio: 16:1
  • Brew Time: 2:30

Method
  1. Double paper filter + Able fine metal disc. 
  2. Rinse & pre-heat. Insulate with a beer cozy. 
  3. Add 250g water with a high pour, stir vigorously (10x). Insert plunger at 45° angle and lift upward to create a vacuum. 
  4. At 2:00, start a slow 30 second plunge. Stop when the press hisses at you. 
  5. Add 175g hot water.



41. Jarboe // Palace Coffee Co.

Lauren at Palace Coffee Co.

Flavor notes

“This method produces coffee high in sweetness and aromatics. Leaving out the plunged coffee reduces bitterness”


Suggested Coffee

“Natural coffees work well in this method if you're in the mood for a fruit bomb”


Recipe
  • Brew Style: Standard
  • Coffee: 20 grams
  • Grind Size: Setting 5.5 on Handground
  • Water: 300 grams at 205F
  • Water-to-Coffee Ratio: 15:1
  • Brew Time: 5:00

Method
  1. Slowly pour your full water weight (300 g)
  2. You should finish pouring at 1 minute Give one gentle stir 
  3. Let the water drip through with no plunger 
  4. At 4:45 place your Aeropress on a separate vessel and plunge the remaining coffee 
  5. Add 20-30 g of plunged coffee to drip coffee


Espresso Style Recipes

Anodyne Coffee's Bayview location in Milwaukee, WI. Photo courtesy of Anodyne Coffee


Some people, including the creators of the Aeropress, refer to the Aeropress as an “espresso maker”. While we don’t think it is capable of creating a traditional shot of espresso, there are several Aeropress recipes designed for short, intense cups of coffee that pack a lot of flavor.  

All 5 of these “espresso-style” recipes create seven ounces of coffee or less and have extremely low water-to-coffee ratios, giving the coffee a thick, espresso-like mouthfeel.



42. Uncle Wolfie // Anodyne Coffee Roasting Co. // Milwaukee, WI


Flavor notes

“Full bodied, round, super sweet, super tangy. Complex.”

Suggested Coffee

“Bright, lightly roasted, fruit forward.”


Recipe
  • Brew Style: Standard
  • Coffee: 32 grams
  • Grind Size: Setting 3 on Handground
  • Water: 100 grams at 205F
  • Water-to-Coffee Ratio: 3:1
  • Brew Time: 0:30

Method

High dose, low water, lots of agitation. 

  1. Put the water on the coffee
  2. Stir for ten full seconds
  3. Plunge for 20 seconds. Squeeze out the grounds with the plunger. 


Makes a concentrated, almost espresso-like drink that tastes great on its own, but opens up very nicely when diluted. I learned it from a crazy old genius.



43. Brandon // Handground


Flavor notes

“Brings out the juiciest flavors in the coffee. Thick, full-bodied, espresso-like”


Suggested Coffee

“Natural processed Colombian coffees”


Recipe
  • Brew Style: Inverted
  • Coffee: 30 grams
  • Grind Size: Setting 5.5 on Handground
  • Water: 120 grams at 184F
  • Water-to-Coffee Ratio: 4:1
  • Brew Time: 1:10

Method
  1. Pour 120g of water, stir for 10 seconds
  2. Immediately put cap on and flip on top of cup
  3. Pull plunger slightly to stop coffee from dripping (creates vacuum) 
  4. Wait 40 seconds, press for 20 seconds. 



44. Eric Peters // Coffee Commissary // Los Angeles

Eric Peters of Coffee Commissary

Flavor notes

“Syrupy, Jammy, Heavy Body, Espresso-like”


Suggested Coffee

“A natural processed Colombian Coffee”


Recipe
  • Brew Style: Inverted
  • Coffee: 22 grams
  • Grind Size: Setting 2 on Handground
  • Water: 100 grams at 190F
  • Water-to-Coffee Ratio: 5:1
  • Brew Time: 1:30

Method
  1. 50g bloom for 50 seconds 
  2. Agitate the grounds using a bar spoon 
  3. 10 second pour to 100g 
  4. 10 second rest 
  5. 20 second plunge


45. Caroline King // Yellow Brick Coffee // Tucson, AZ


Flavor notes

“This produces a bright, strong cup of coffee. The intensity is somewhere between that of a pour-over and an espresso, with a clean finish and a bright body.”


Recipe
  • Brew Style: Inverted
  • Coffee: 22 grams
  • Grind Size: Setting 2 on Handground
  • Water: 175 grams at 204F
  • Water-to-Coffee Ratio: 8:1
  • Brew Time: 1:00

Method
  1. Invert the aeropress and adjust the plunger so that it is level with the "4" 
  2. Grind 22g of coffee on "coarse espresso" setting and put it in the Aeropress. 
  3. Fill to the top with hot water, allowing grounds to bubble and settle before topping off with water in order to fill Aeropress all the way (this should take somewhere between 170 and 190g of water). 
  4. Stir continuously for one minute. 
  5. Place filter on Aeropress, invert onto cup, and plunge into cup. 
  6. Optional: add hot water to cup for an Americano-style Aeropress.



46. Rebecca // Colectivo Coffee


Flavor notes

“Espresso-like.”


Suggested Coffee

“Anything! Espresso blends. Whatever you fancy.”

Recipe
  • Brew Style: Inverted
  • Coffee: 25 grams
  • Grind Size: Setting 2 on Handground
  • Water: 80 grams at 200F
  • Water-to-Coffee Ratio: 3:1
  • Brew Time: 1:00

Method
  1. Attach plunger to brewing chamber, lining up plunger with the top of the number 4 
  2. Heat up brewer, place and wet paper filter, grind coffee 
  3. Using Aeropress funnel, load coffee into brewing chamber (balanced on top of plunger)
  4. Then place funnel on decanter (mug, chemex, range server, etc) 
  5. Using a gooseneck kettle if available, pour about 1/3 of brewing water slowly onto coffee bed, wait a few seconds and stir 3 times. Sart your timer 
  6. Continue slowly filling brewing chamber until you reach 1/4in from the top. If the surface of the coffee is still a thick crust, pause, and slowly add water as your grounds settle down 
  7. Lock filter carefully and firmly on top of the brewing chamber 
  8. At 0:45, quickly flip your Aeropress over onto the funnel/decanter 
  9. Firmly and slowly press the plunger until you hear the hiss of air - dispose of Aeropress puck


When plunging this Aeropress, try to do it as quickly and forcefully as possible. Put your weight into it, and you will achieve crema. I haven't tried a metal aeropress filter with this, but I bet it's even better.



47. Ulises Carmona


Flavor notes

“High acidity no nose low sweetness and weak body, citric after taste”


Suggested Coffee

“I have only tried it with pacamaras”


Recipe
  • Brew Style: Inverted
  • Coffee: 30 grams
  • Grind Size: Setting 7 on Handground
  • Water: 100 grams at 191F
  • Water-to-Coffee Ratio: 3:1
  • Brew Time: 1:00

Method
  1. Add the coffee then add all of the water. No bloom 
  2. Stir and at the minute mark 
  3. Plunge. 
  4. Optional: add 120 grams of water to the concentrate


Iced Aeropress Recipes

Carabello Coffee in Newport, Kentucky. 

Aeropress can make delicious iced coffee.

These Aeropress recipes call for coffee to be brewed hot and plunged over ice. This gives the Aeropress two big advantages over cold brew and regular iced coffee: Time and flavor.

Making cold brew with cold water takes 8-24 hours. If you’re not a planner (like me), this barrier makes it difficult to have cold brew on a regular basis.

Unlike regular iced coffee, Aeropress iced coffee captures the captivating smells that are only achieved through hot brewing. When hot coffee hits the ice in the cup, it cools immediately, trapping the volatile aromas in your drink.

Making iced coffee with the Aeropress is a win-win. Here are 5 recipes to get you started.



48. Peter Froehle // EVP Coffee // Madison, WI


Flavor notes

“Very smooth, almost like cold brewed iced coffee, but with a thicker, syrupy body”


Suggested Coffee

“I like a medium-dark roasted Colombian beans best, but Peruvian is fantastic as well. I've also gotten great coffee using a Costa Rican/ Bali blend.”


Recipe
  • Brew Style: Standard
  • Coffee: 15 grams
  • Grind Size: Setting 3 on Handground
  • Water: 200 grams at 200F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 2:00

Method
  1. Add 200g ice to mug and place Aeropress chamber on top
  2. Add coffee to chamber and pour 20g over grounds to bloom for 30 seconds
  3. Add remaining water, let sit for 30 seconds
  4. At 1:30, plunge into cup



49. Greg Orndorf // Politics and Prose


Flavor notes

"This produces an exceptional iced coffee that captures the coffee's complexity and brightness.”


Suggested Coffee

“Fruity, bright, East African coffees.”


Recipe
  • Brew Style: Inverted
  • Coffee: 20 grams
  • Grind Size: Setting 6.5 on Handground
  • Water: 300 grams at 200F
  • Water-to-Coffee Ratio: 15:1
  • Brew Time: 4:00

Method
  1. Add coffee to chamber
  2. Add water, let steep
  3. At 3:30, press onto 100 grams of ice



50. Nelson Griffin // City&State // Memphis, TN


Flavor notes

“This produces a super sweet cooled coffee that has bite to it. It is the perfect late afternoon coffee for me during the hot Southern months.”

Suggested Coffee

“I really like using a Kenyan with this recipe. The citrus flavors of a Kenyan coffee really open up with this method.”


Recipe
  • Brew Style: Inverted
  • Coffee: 20 grams
  • Grind Size: Setting 3 on Handground
  • Water: 100 grams at 205F
  • Water-to-Coffee Ratio: 5:1
  • Brew Time: 1:18

Method
  1. Bloom with 50g of hot water for 30 seconds, stirring afterwards. 
  2. Add another 50g of hot water (100g total) and wait 1 minute 
  3. Press over 100g of ice in a container.



51. Jacoby // Carabello Coffee


Flavor notes

“Its an awesome iced aeropress recipe from a post way back on Coffee Geek”


Suggested Coffee

“The sweetest coffee you've got!”


Recipe
  • Brew Style: Inverted
  • Coffee: 30 grams
  • Grind Size: Setting 4 on Handground
  • Water: 150 grams at 203F
  • Water-to-Coffee Ratio: 5:1
  • Brew Time: 1:30

Method
  1. Invert Aeropress
  2. Add coffee and water, stir for entire 30 second bloom
  3. Steep with lid+filter for a full minute after that
  4. Plunge over 150g ice in a thick glass.



52. Matthew Scott // Lemonjello's Coffee // Holland, MI


Flavor notes

“Balanced cup of cold coffee without the "cold brew taste" some of us hate.”


Suggested Coffee

“Ethiopian, Kenyan, South & Central American”


Recipe
  • Brew Style: Inverted
  • Coffee: 12 grams
  • Grind Size: Setting 1.5 on Handground
  • Water: 100 grams at 200F
  • Water-to-Coffee Ratio: 8:1
  • Brew Time: 2:00

Method
  1. Add coffee and 100g water
  2. Agitate vigorously at 1 minute mark
  3. Press it over 100g ice for an approx. 
  4. 200g total volume of iced coffee. Add more ice before drinking if desired.


Experimental Recipes

Aeropress ready to go at Onyx Coffee Lab. Photo Courtesy of Onyx Coffee Lab


Time to get weird. We know the Aeropress is made for experimenting, but some baristas and coffee enthusiasts have taken this as a challenge of their own. No more introduction needed for these recipes, just give them a go.

(Note: If you don’t have an espresso machine for recipe #XX, take your Aeropress to your favorite local shop and ask them to pull you a shot. I’m sure they will be happy to help, as long as you share your drink)



53. Brendon Glidden // Onyx Coffee Lab


Flavor notes

“Only tried it once, but it enhanced sweetness and malic acid in a washed Central American coffee.”


Suggested Coffee

Central American


Recipe
  • Brew Style: Standard
  • Coffee: 19 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 161grams at 161F
  • Water-to-Coffee Ratio: 11:1
  • Brew Time: 3:00

Method
  1. Cold bloom: 30g water at 59F for 2 minutes. 
  2. Pour 160g water at 161F by 2:30.
  3. At 3:00, plunge for 30 seconds

"Recipe belongs to Floris van der Burg, Dutch Aeropress Champion, 2015)”


54. Gary Chau // Owner, Caffe Luxxe // Santa Monica, CA


Flavor notes

“Same bold texture and flavor profile, yet with a hint of licorice to excite the palate since it would be an unexpected twist.”


Suggested Coffee

“A balanced medium body coffee with a dark chocolate base and a hint of caramel would complement the aniseed and not overpower it.”


Recipe
  • Brew Style: Standard
  • Coffee: 22 grams
  • Grind Size: Setting 4 on Handground
  • Water: 260 grams at 203F
  • Water-to-Coffee Ratio: 12:1
  • Brew Time: 3:30

Method
  1. Add a sprinkle of Aniseed to ground coffee
  2. Add coffee mixture and fill the water level to nearly the top (number 4 marker). 
  3. Wait for the bloom or "mushroom cloud" to dissipate (which is approx. 30 sec)
  4. Stir the coffee for it to begin settling. 
  5. Add more water back to the number 4 marker. 
  6. Place the plunger on top, and plunge after 3 more minutes of brewing. 
  7. We recommend using a reusable metal filter to enhance the oil viscosity and texture of the coffee; as well, it's good for the environment to save paper.


55. Uncle Wolfie // Anodyne Coffee Roasting Co // Milwaukee, WI


Flavor notes

“Rich and smooth, like a hunk of fudge.”


Suggested Coffee

“Coffee with red berry and rich chocolate notes. And most house espressos.”


Recipe
  • Brew Style:
  • Coffee: 19 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 200 grams coconut water at 205F
  • Water-to-Coffee Ratio: 11:1
  • Brew Time: 1:15

Method
  1. Add coffee toAeropress. 
  2. Bloom coffee with a double shot of espresso (using the same coffee) for about 10 seconds. 
  3. Top off with 250g Coconut Water
  4. Cap the Press with the plunger to stop the dripping
  5. 45 second steep time 
  6. Uncap, stir briefly, and plunge for about 25 seconds.



56. Tyler Duncan // Topeca Instruments Division // Tulsa, OK


Flavor notes

“Super full-bodied, but balanced with the aromatic acids and sugars. Adjust the brew formula to taste, but I like the 1:15 ratio.”


Suggested Coffee

“Topeca Coffee Roasters Kenya Gachichi PB.”


Recipe
  • Brew Style: Inverted
  • Coffee: 14 grams
  • Grind Size: Setting 3 on Handground
  • Water: 210 grams at 197F
  • Water-to-Coffee Ratio: 15:1
  • Brew Time: 3:00

Method

For this method, you'll need a Hario V60 01 cone (smaller version)  

  1. Invert the press to where the plunger is on the bottom of the upside-down notch "4" 
  2. Place coffee in Aeropress 
  3. Pour 50g water onto grounds, stir vigorously to incorporate water into grounds. (At this point, you'll rinse the Aeropress filter and the V60 filter. Add v60 filter to cone and Aeropress filter to cap)
  4. At the :30 mark, pour the remaining 160g water
  5. Set the cap on top of the press, but don't seal it
  6. At 2:30, stir the coffee again, place cap on and seal it
  7. Set Aeropress on top of v60 cone and place cone on cup
  8. Press out the coffee through cone and filter
  9. Decant into your favorite mug



57. High Brew Coffee


Flavor notes

“Thick, full bodied, crisp, with a twist”


Suggested Coffee

“Medium to Dark roast”


Recipe
  • Brew Style: Inverted
  • Coffee: 80 grams
  • Grind Size: Setting 2 on Handground
  • Water: 175 grams at 199F
  • Water-to-Coffee Ratio: 2:1
  • Brew Time: 3:00

Method
  1. Bloom about 10 grams of water in the coffee for around 15 seconds
  2. Add a tsp of Cinnamon and the rest of the water. 
  3. Press at 2:30


Championship Recipes

Ben Jones competing at the 2016 U.S. Aeropress Championships in Atlanta. Jones won the event with recipe #57. Photo courtesy of Sprudge


Ladies and gentleman, it’s time for the main event.

One of the most amazing things to grow out of the Aeropress craze is a series of international events where coffee geeks go head-to-head to see who can brew the best Aeropress coffee. These bracket-style competitions are now happening inmajor cities around the globe, and the winners advance to the National and World Aeropress Championships.

We’re lucky to have several Aeropress champions in the Handground coffee community who were awesome enough to share their recipess. There are also other coffee professionals who submitted championship recipes they have experienced themselves.

Deaton Pigot of Take Flight Coffee, for example, was a judge at the 2015 US Aeropress Championships and submitted Rusty Obra’s championship-winning recipe.

The key to creating a championship caliber cup of Aeropress coffee is paying attention to the details. Nothing should go unaccounted for, from the coffee you choose to the number of seconds it takes to plunge. These recipes took months to dial in, and now they are ready for you to give your best shot.



58.  Ben Jones //  Ristretto Roasters // 2016 U.S. AeroPress Champion

Flavor notes

“This recipe brews a light bodied cup. Smaller grind will bring acidity forward. For coffees heavy on earthy tones or chocolate, I like a more coarse grind. Either way, I always brew a sweet AeroPress.”


Suggested Coffee

“I wrote this recipe specifically for a medium roast Colombian.”


Recipe
  • Brew Style: Standard
  • Coffee: 19 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 310 grams at 200F
  • Water-to-Coffee Ratio: 16:1
  • Brew Time: 2:30

Method
  1. Use a double paper filter, rinsed & pre-heated. 
  2. Add coffee and water quickly
  3. Stir generously
  4. Within 20 seconds, slip the plunger in at a 45° angle then pull up slightly to create a vacuum 
  5. At 2:00, press slowly for  30 seconds 
  6. Stop when the press 'hisses' at you

Flavor notes

“This recipe brews a light bodied cup. Smaller grind will bring acidity forward. For coffees heavy on earthy tones or chocolate, I like a more coarse grind. Either way, I always brew a sweet AeroPress.”

Suggested Coffee

“I wrote this recipe specifically for a medium roast Colombian.”


59.  Lukas Zahradnik // Slovakia // 2015 World Aeropress Champion

Submitted by David Chapdelaine, Carabello Coffee Roasters, Newport, KY

Flavor notes

“Allowing the bloom seems to help bring out the depth of the coffee well, and the shape of the Aeropress makes for a unique bloom (read: don't over fill the Aeropress...leave yourself 1 cm or so from the top!)”


Suggested Coffee

“I've had success with both Latin American coffees and African. I've especially enjoyed Nicaraguan coffees while using this recipe over the past year.”


Recipe
  • Brew Style: Inverted
  • Coffee: 20 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 220 grams at 200F
  • Water-to-Coffee Ratio: 11:1
  • Brew Time: 1:37

Method
  1. Add coffee 
  2. Start timer and add 60g water 
  3. Turbulent wiggle for 15 seconds 
  4. Bloom for 30 seconds 
  5. Add remaining water up to 220g in 10 seconds
  6. Plunge for 45 second


60. Rusty Obra //  Rusty's Hawaiian Coffee // 2015 US Aeropress Champion 

Submitted by Deaton Pigot, Take Flight Coffee

Flavor Notes

"I would have to say the best Aeropress recipe I have tasted was at the Championships in New York where I was judging at the time. The winner was Rusty Obra and he just nailed it."


Recipe
  • Brew Style: Inverted
  • Coffee: 16.5 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 220 grams at 190F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 2:30

Method
  1. Add coffee and 50 grams water to inverted AeroPress. 
  2. Pre-infuse for 30 seconds, stirring a few times. 
  3. Pour in remaining water. Set timer for 45 seconds, stir coffee, and let steep. 
  4. After 45 seconds, flip and plunge for 30–45 seconds. 



61. Jeremy // Bonlife Coffee // Tennessee // 2014 U.S. Aeropress Champion


Flavor notes

Highlights acidity while also emphasizing chocolate tones = MAGIC!”


Suggested Coffee

“Most central and south americans do well with this recipe, but we've met very few high quality single origin coffees that don't taste fantastic with this recipe.”


Recipe
  • Brew Style: Standard
  • Coffee: 17 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 260 grams at 202F
  • Water-to-Coffee Ratio: 15:1
  • Brew Time: 1:30

Method
  1. Use paper filter, rinsed 202 degree water 
  2. Pour 260 grams of water slowly over coffee in a circular motion, taking approximately 46 seconds 
  3. Stir once 
  4. Place plunger onto Aeropress and let brew for another 47 seconds 
  5. Plunge slowly for 48 seconds serve



62. Brendon Glidden // Onyx Coffee Lab // 2014 US Aeropress Champion Runner-Up 


Flavor notes

“balanced acidity/sweetness, conservative TDS thickness. Balance.”

Suggested Coffee

“Washed Central/South Americans, but Naturals / East Africans work well too, when adjusting the brew time.”


Recipe
  • Brew Style: Standard
  • Coffee: 15 grams
  • Grind Size: Setting 4.5 on Handground
  • Water: 250 grams at 205F
  • Water-to-Coffee Ratio: 17:1
  • Brew Time: 2:15

Method

Bloom 40g for 30sec. At :30, pour remaining water in circles. Cap plunger to form seal. At 1:45 (+/- :05 based on preference) plunge slowly, for 30sec.


Video Recipes

The coffee community is full of wildly creative people, and that creativity is put on display with these Aeropress recipe videos. The presentation of these is as exceptional as the coffee they create.


63. Bernice Cannistraci // Stumptown Coffee Roasters

 

Flavor notes

“I love that the coffee is intense and concentrated (reminds me of 90's french press) but cleaner because of the filter. I can either cut with hot water or warm milk depending on my preference. Makes a killer cafe con leche which resonates with my latin roots ;)”


Suggested Coffee

Any coffee


Recipe
  • Brew Style:Standard
  • Coffee: 17 grams
  • Grind Size: Setting 3 on Handground
  • Water: 220 grams at 205F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 1:54

Method
  1. Measure and grind 17 grams of coffee
  2. Rinse filter and preheat Aeropress
  3. Add coffee
  4. Start timer and add 220 grams of coffee. Make sure all coffee is saturated
  5. Stir coffee
  6. Add plunger and pull up slightly to create a vacuum
  7. At 1:15 remove plunger stir coffee
  8. Replace plunger and gently press until you hear a hissing sound


64. Mike Bosetti // Insight Coffee Roasters // Sacramento, CA

 

Flavor notes

“The combination of the paper filter with increased pressure allows for emulsification of oils while holding back coffee grounds. This produces a cup free of sediment that highlights nuanced flavors within the coffee, while maintaining a silky body.”


Suggested Coffee

“Medium to light roast coffee from all growing regions.”


Recipe
  • Brew Style: Standard
  • Coffee: 20 grams
  • Grind Size: Setting 3.5 on Handground
  • Water: 280 grams at 205F
  • Water-to-Coffee Ratio: 14:1
  • Brew Time: 1:45

Method
  1. Pre-infuse with 40 grams water, swirl to fully saturate grounds. 
  2. At 30 seconds, add all water as quickly as possible, pouring on the side of the Aeropress at an angle to create a spin. 
  3. Wet plunger and insert plunger. 
  4. At 1 minute, press the plunger slowly until all liquid had drained. 
  5. Finish plunging at 1:45.


65. Temple Coffee Roasters // Sacramento, CA

 

Flavor notes

“Clean and full-bodied.”


Suggested Coffee

“Any quality coffee should do well.”


Recipe
  • Brew Style: Inverted
  • Coffee: 18 grams
  • Grind Size: Setting 5.5 on Handground
  • Water: 250 grams at 201F
  • Water-to-Coffee Ratio: 14:1
  • Brew Time: 4:00

Method
  1. Add coffee to Aeropress 
  2. Start timer and fill with 250g water
  3. Stir
  4. Wet filter and screw on cap
  5. Let steep for remaining 4 minutes
  6. Press and plunge into cup


66. Rebecca // Colectivo Coffee

 

Flavor notes

“Strong, Syrupy, Sweet”


Suggested Coffee

“Any! All of them! Whatever's fresh.”


Recipe
  • Brew Style: Inverted
  • Coffee: 20 grams
  • Grind Size: Setting 3 on Handground
  • Water: 200 grams at 200F
  • Water-to-Coffee Ratio: 10:1
  • Brew Time: 1:00

Method

This video doesn't include a recipe, but it's still really cool.

  1. Attach plunger to brewing chamber, lining up plunger with the top of the number 4 
  2. Heat up brewer, place and wet paper filter, grind coffee 
  3. Using Aeropress funnel, load coffee into brewing chamber (balanced on top of plunger)
  4. Then place funnel on decanter (mug, chemex, range server, etc) 
  5. Using a gooseneck kettle if available, pour about 1/3 of brewing water slowly onto coffee bed, wait a few seconds and stir 3 times. Start your timer 
  6. Continue slowly filling brewing chamber until you reach 1/4in from the top. 
  7. If the surface of the coffee is still a thick crust, pause, and slowly add water as your grounds settle down 
  8. Lock filter carefully and firmly on top of the brewing chamber 
  9. At 0:45, quickly flip your Aeropress over onto the funnel/decanter 
  10. Firmly and slowly press the plunger until you hear the hiss of air - dispose of Aeropress puck


We have a challenge for you

If you really want to become master Aeropress brewer, then we have another suggestion for you. It’s actually more of a challenge, one that will immerse you in the science of coffee brewing and expand your ideas of what an Aeropress can do.

That challenge is…

Can you try all 66 recipes?

#66DaysofAeropress

Humans are imitation machines. We learn from observing and replicating what we see around us.

So what better way to brew great Aeropress coffee than to replicate some of the best recipes in the world?

The Handground team is going to make a new Aeropress recipe every day until we have tried all 66 recipes on this list. It won’t be easy, but it will be a lot of fun, and we hope to learn a lot along the way.

If you’re ready to push your coffee brewing limits, then join us in this challenge. We will be posting our progress on Instagram @handground using the tag #66DaysofAeropress. Post your progress using the hashtag so we can compare notes.

If you don’t want to try all 66 recipes, then simply follow along on Instagram and try the recipes that sound best to you. In the end, this challenge is about enjoying great coffee and the amazing community surrounding it.

So… are you in?

66 Days and counting. Happy Aeropressing!

Cover photo taken by Portola Coffee Roasters, Costa Mesa, CA