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Things you’ll need:
- Aeropress
- Aeropress filter
- Filtered water
- Burr grinder
- Gram scale
- Spoon
- Mug or cup
- Yield Coffee (We suggest Ethiopia Shakiso for its blueberry and lavender notes)
- Brew time: 2 minutes
- Coffee: 17-18g
- Water: 240g
- Coffee to water ratio: 1:15
- Grind: fine - medium. See the coffee grind science guide here.
- Ideal water temperature: 195 – 200F
- Use 195 – 200F degree water to rinse the aeropress and the aeropress filter.
- Weigh out 17-18 grams of coffee. Grind coffee to fine-medium coarseness.
- Tare the scale with mug, aeropress, and coffee.
- Pour water into the aeropress brewer until you reach 240 grams (around the number 4 on the side).
- Place the top of the aeropress gently on top of the coffee.
- Remove the top and stir for 5 seconds at the 1:05 mark.
- Place the top of the aeropress back on top of the coffee. Wait until the timer hits 1:40.
- Push the plunger firmly for 10-20 seconds until you hear a hissing sound. Stop once you hear that sound. You should push firm and smoothly throughout this motion.
