Tips for better coffee preparation in AeroPress


What better place to start than where it really began, with the original recipe. Although many people don't know it, the espresso style coffee recipe was the original intention? The inventor of the AeroPress, Alan Adler, wanted to create a machine that was lightweight, inexpensive, and could make espresso-like coffee.

So the original recipe for the AeroPress looks like this:

  1. Prepare 14g of coffee, which you grind to a finer coarseness. Specifically, 8 clicks on a Timemore or Comandante grinder, 4 on a Hario grinder.
  2. We prepare the coffee using the classic method, so you rinse the filter, which you place in the bottom and put that on the cup.
  3. You dump your coffee into the AeroPress and steady it.
  4. Pour 50-60g of 85°C waterover the coffee and then stir it for 10-15 seconds.
  5. Gently squeeze. The extraction time should be less than a minute and you will get about 40 ml of coffee.
  6. You can now drink the coffee or top it up with hot water according to your taste. This will give you an Americana style drink.


If you want to put the finishing touches on your "espresso" with the Aeropress, theFellow Prismocannot escape your attention . It is an attachment to the AeroPress that slows down the extraction so you can enjoy a strong cup of coffee.

You can prepare your coffee with Fellow like this:

  1. Prepare 18g of coffee that you grind to a finer coarseness, similar to the original recipe.
  2. We prepare the coffee in the reverse method. So flip your AeroPress over and make room for the coffee by releasing it roughly to level 2 on the AeroPress.
  3. Dump your coffee into the AeroPress and level it. Ideally use espresso roasted beans.
  4. Pour 50g of waterover the coffee and then stir it for 10 seconds.
  5. Then pull the bottom of the AeroPress down slightly so that the coffee level is at the rim.
  6. Place the Fellow Prismo with the metal filter on top. Invert the AeroPress and start squeezing slowly at 1:10.
  7. You can drink your coffee even now, or extend it, like a lungo, with hot water.
If you want to play around with your AeroPress brewing even more and get a fuller cup of coffee, then the Fellow Prismo is for you. However, the only way to get the perfect espresso by standards is with a quality lever coffee machine. Source:


This tip will probably please many of you who don't own a temperature-controlled barista kettle. In fact, if you don't have a temperature-controlled barista kettle, a good old microwave can be a great help. Temperature is very important in alternative preparations, as is the quality of the water used. For V60 or Chemex, a temperature of around 92-96°C is usually recommended, and a simple tip is to wait a minute or so after the water has boiled.

However, you'll often come across 80°C water in AeroPress recipes. You can heat this in the microwave. All you need is a kitchen thermometer, a stopwatch, water and a microwave. Put the water in a mug and into the microwave, turn it on and so does the stopwatch. Keep checking the temperature of the water. Once you find the time to heat to the temperature, you're good to go next time just dial in the time.

No other preparation offers such a wide variation of water temperatures that you can use during preparation. That's why it's definitely worth experimenting a little when you brew your cup with the AeroPress and choosing a different temperature and amount of water and coffee. Source.


Next, here are some tips and advice on the paper filters that are used to make coffee in the AeroPress. The first one may surprise you a lot, you can use the paper filter repeatedly. The tip comes directly from the inventor of the AeroPress, Alan Adler, so you can see that this is not some untested tip. Alan has used one of his filters 80 times. After use, just take it off the bud and rinse it with hot water and then let it dry.

Another piece of advice is to rinse the filter. The paper filters for the AeroPress are made of thinner paper than those for the V60 or Chemex, and so apparently you don't get a paper taste from them and so they don't need to be rinsed before preparation. However, this is a fairly individual opinion, so it's best if you try it for yourself.

For an even cleaner coffee taste, you can use two paper filters at the same time.


In addition to the aforementioned Fellow Prismo, you also have the option of using other metal filters to save nature and your wallet in the future. In addition, you won't have to worry about whether you have bought enough filters in the future. Able manufactures metal filters directly for AeroPress.

You can choose from two designs based on the size of the holes - the Finefilter and the Standard filter . The Fine metal filter has smaller holes compared to the Standard and makes the resulting coffee sweeter and smoother. However, you can also find textile variants on the market , but these are a bit more difficult to maintain, at least because they have to dry.

Although it may not seem like it at first glance, every Able filter is different. Therefore, make a good decision before buying which type of coffee you prefer. Source.


If you want and Aeropress to brew your coffee, it will probably be just for you, and there will be no one else left. But that's not entirely true. Similar to how I wrote about the original AeroPress recipe at the beginning, preparing multiple coffees at once works. You simply prepare astrong coffee concentrate, which you then top up with hot water.

You can also use this tip, for example, if you're expecting visitors and don't want to be delayed in making coffee when they arrive. You can prepare the concentrate in advance and then just top it up with hot water. This way, the coffee has apleasant temperature just right for drinking. In order to fit water for extraction in the AeroPress besides coffee, the maximum limit you can use is 60 g of ground coffee.


Just like for any other preparation, properly ground coffeeis important for the AeroPress . If you grind the coffee too finely, it would be over-extracted and result in a bitter drink. Conversely, if the beans are ground too coarsely, insufficient extraction will occur, resulting in a weak and watery cup of coffee.

And since the AeroPress is often used when traveling, I have a tip here especially for travelers who deal with every millimeter when packing. In fact, the inside of the AeroPress can be perfectly used just for storing a grinder, but not everyone will fit in it perfectly. TheTimemore Slimhand grinder , however, does. Timemore grinders are known for their precision, so you won't go wrong with this one if you'd like an even slightly better grinder, then you shouldn't miss out on the upgraded Timemore Slim Plus version .

However, if you're planning to travel with the AeroPress primarily, you'd be even better off getting one right away.
AeroPress Go version, which is designed specifically for travel.


The season for cold brew coffee is over for us, so keep this tip in mind until next summer. Cold brew with an AeroPress isn't exactly common, but it's not impossible either. Yousimply make your coffee using the reverse method, but use cold water as you would for a classic cold brew. You place the AeroPress in the fridge for 12-24 hours and then just filter the coffee. Then all you have to do is enjoy your AeroPress cold brew.


You can make coffee very easily and quickly with an AeroPress, but the ways, ratios and other possibilities are endless, and so since 2008 theAeroPress World Coffee Championship has alsobeen and will be held every year, except 2020 , where every year baristas compete with their unique AeroPress coffee recipes. All winning recipes can be found on the official AeroPress website.

I'll show you one here that might interest you if you like to drink coffee right away and don't want to burn your tongue. Its author is Lukáš Zahradník, a Slovak barista. Lukáš used water with a temperature of 79 °C to prepare his coffee. We will prepare the coffee using the reverse method.

In the original recipe, the coffee is ground on a Mahlkönig EK43 electric grinder to a coarseness of 7.3.

  1. Prepare the water at the aforementioned 79 °C and rinse the paper filter.
  2. Prepare your AeroPress, pour the coffee into it and cover it with 60 g of water.
  3. Stir the coffee quickly for about 15 seconds and then let it bloom for 30 seconds.
  4. Then within 10 seconds, add the remaining 170g of water and press for 45 seconds.
  5. The total extraction time should therefore be 1:35.

Thebest choices for this recipe are washed coffees and ideally African.


Preparing coffee with an AeroPress is not a big news, but it still deserves its mention. Because it gives you more control over the preparation. In addition, you can use a wider range of grind coarseness for this method because the steeping and pressing stages are separated.

Both the classic and the reverse method have many lovers and detractors. It's up to you which method suits you better. Source.


Finally, here are a few more little tips that aren't very essential, but do have a part to play in making your coffee even better.


Thefirst tip that is not missing in any coffee preparation is theuse of quality water. This is exactly what you can have at home thanks to afilter kettle. Its filter removes unwanted minerals from the water and adds magnesium, which has a positive effect on coffee extraction.


Preheating the AeroPress with hot watercan also help you to extract better . Similar to what we are used to with V60 or Chemex.


In order to keep your cup of filter coffee from being bitter, you shouldn't squeeze the coffee until the end. That is to say, once the AeroPress makes its typical sputtering sound it's done. From then on, you would just be 'squeezing' the ground coffee and extracting what will make the coffee bitter, the over-extracted residue.


Don't forget to pre-infuse. Blooming. Preinfusion. Blooming. No matter what you call it, the main thing is not to skip this stage. Because during flowering, the coffee releasesCO2, which we get rid of thanks to water and time. The carbon dioxide contained in the coffee would otherwise make it difficult to extract properly.


As you know, during the classic method, the coffee usually starts to flow after pouring, even if we want to extract it for some time. To prevent this, just use this simple trick. To stop the dripping, insert the plunger into the body of the AeroPress and pull it back slightly. This will create a back pressure that will prevent the water from flowing.


I'll end this whole thing with one of Alan Adler's most important tips. To get delicious coffee ,press the AeroPress gently. A gentle squeeze is the fastest and the fastest squeeze results in the sweetest coffee. Conversely, a strong squeeze pushes the ground beans, which slows the flow of water creating bitter coffee.

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