AeroPress (inverted)

The AeroPress used upside down so no coffee drips through during the steep, turning it into a true immersion brewer. The same device as the standard method, with more control and one awkward flip.

Immersion

Ratio
1:11.1to 1:16.7
Temperature
80–95°C
Time
1–3 min
Grind
Medium fine

How it works

Cut away, step by step
4321Sealed by the plunger:nothing drips
1:20

Steep with no drip-through for as long as wanted

Parameters

Working ranges
Ratio, coffee to water
1:11.1 to 1:16.760–90 g per litre
Dose
12–18 g
Water
150–250 ml
Water temperature
80–95 °C176–203 °F
Contact time
1–3 min
Grind
Medium fine
Pressure
0.5 bar
Filter
Paper disc (or metal)

Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.

Where it sits among 29 methods

Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L

Pale bars are the other methods; strength is grams of coffee per litre of water.

Published standards

Numbers as facts, with their source

No competition or certification body publishes figures for this method.

Origins and brewers

Origins of the method

Year
not published
Where
not published

User community technique, widely used in AeroPress competitions from the 2010s; not confirmed by a primary source

Brewers

Aeropress style