AeroPress (standard)
A plastic syringe that steeps coffee then pushes it through a paper disc by hand, producing a clean, low-sediment cup in about two minutes. Its forgiving nature made it a travel favourite and the subject of its own world championship.
Pressure
- Ratio
- 1:11.1to 1:16.7
- Temperature
- 80–95°C
- Time
- 1–2.5 min
- Grind
- Medium fine
How it works
Cut away, step by step1:48
Press gently for about 30 s; the trapped air pushes the coffee through
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
- 1–2.5 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 sourceNo competition or certification body publishes figures for this method.
Origins and brewers
Origins of the method
- Year
- 2005
- Where
- Palo Alto, California, United States
Alan Adler
Brewers
Aeropress style