The Art of Aeropress:: Standard Method

The Art Of Aeropress:
Standard Method
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 100C
 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.
Matt Scottoline // ReAnimator Coffee

Recipe
 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
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
 Grind Size: Setting 4 on Handground
 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.
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
 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.
Brett Felchner // BARISTA PDX// Portland, OR

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
 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.
Average Standard Method // Handground Community
Recipe
 Brew Time: 2:16
Method
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
Up Coffee Roasters // Minneapolis, MN
Recipe
 Coffee: 17.5 grams
 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.
Gareth S. // Favilla Coffee Company // Newcastle, NSW

Flavor notes “Generally complex but light.”
Suggested Coffee Single origin
Recipe
 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!
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
 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)
Lee Sill // Steadfast Coffee // Nashville TN

Flavor notes “Sweet, balanced acidity, nice mouth-feel, juiciness.”
Suggested Coffee “Any origin, with a lighter but well developed roast
profile.”
Recipe
 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.
Mark // Magpie Coffee Roasters // Reno, NV

Flavor notes “Light & Clean”
Suggested Coffee “Any light/medium roasted coffee”
Recipe
 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
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
 Brew Time: 2:09
Method
1. Add 16g coffee
2. Add 220g water
3. Brew for 2:15
4. Flip & Press
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
 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
Demitasse Coffee // Los Angeles

Flavor notes “Great mouthfeel without being bitter.”
Suggested Coffee “Any and all!"
Recipe
 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
Average Inverted Recipe // Handground Community

Recipe
 Brew Time:2:04
Method
1. Add coffee and shake to level
2. Start timer. Add 196 grams of water
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
Bright And Fruity Coffees
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
 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.
Chocolate, Nutty, Low-Acid Coffees

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 Time: 1:30
Method
1. Add 50 grams of water at 80C
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
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 Time: 2:06
Method
1. Wet 2 paper filters
2. Add 60 grams of water
3. Stir 3 times
4. Plunge at 1:30
Emily Mock // Rising Star Coffee // 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 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
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 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
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
 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
4. Place plunger into the chamber and pull up slightly to create vacuum
5. Let sit until 1:45, then plunge for 30 seconds
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 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
Jai Lott // Bluestone Lane NY // @coffeewithjai

Flavor notes “Chocolatey and sweet”
Suggested Coffee “Kenyan coffees”
Recipe
 Brew Time: 1:24
Method
1. Add coffee and water
2. Stir once
3. Flip onto cup and plunge
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 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
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
 Water: 283 grams at 202F
 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
Michael Pollack // Brooklyn Roasting Company // NYC

Flavor notes “Complex balanced with mouth feel that metal filters allow
to come through”
Recipe
 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”
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 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
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 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
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 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.
Jarboe // 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 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
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 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.
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 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.
Eric Peters // Coffee Commissary // Los Angeles

Flavor notes “Syrupy, Jammy, Heavy Body, Espresso-like”
Suggested Coffee “A natural processed Colombian Coffee”
Recipe
 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
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 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.
Rebecca // Colectivo Coffee

Flavor notes “Espresso-like.”
Suggested Coffee “Anything! Espresso blends. Whatever you fancy.”
Recipe
 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.
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 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

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 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
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 Time: 4:00
Method
1. Add coffee to chamber
2. Add water, let steep
3. At 3:30, press onto 100 grams of ice
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 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.
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 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.
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 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.
Championship Recipes
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 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
Lukas Zahradnik // Slovakia // 2015 World Aeropress Champion

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 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
Rusty Obra // Rusty's Hawaiian Coffee // 2015 US Aeropress
Champion
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 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.
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 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
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 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
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
 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
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 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.
Temple Coffee Roasters // Sacramento, CA
Flavor notes “Clean and full-bodied.”
Suggested Coffee “Any quality coffee should do well.”
Recipe
 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
Rebecca // Colectivo Coffee

Flavor notes “Strong, Syrupy, Sweet”
Suggested Coffee “Any! All of them! Whatever's fresh.”
Recipe
 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. 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

The Art of Aeropress:: Standard Method

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The Art of Aeropress:: Standard Method

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The Art Of Aeropress:

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