The AeroPress is one of the most exciting and innovative ways to brew filter coffee in recent years. Invented by Aerobie—the company behind the flying disc—it’s a unique brewer that blends several brewing techniques: the full immersion of a French press, the paper filtration of a pour-over, and a hint of the pressure used in espresso.
This combination results in a clean, rich, and remarkably smooth cup of coffee. But what truly sets the AeroPress apart is its versatility. Because it sits at the intersection of different brew methods, there are countless ways to use it. You can experiment with coffee dose, water temperature, brew time, and even the orientation of the brewer itself.
The community around this device is incredibly active—there’s even an annual AeroPress World Championship dedicated to finding the best new recipe. We highly recommend browsing a few videos online to see the variety of techniques out there.
Our Preferred Method: Inverted + Bypass
While there are many ways to brew, one of the most popular is the Inverted Method. This involves assembling the AeroPress upside down (brewing on top of the plunger) to prevent any coffee from dripping through early, giving you total control over the immersion time.
For this recipe, we are taking it a step further by combining the inverted method with the Bypass Method. This technique involves brewing a concentrated coffee, then diluting it with hot water after pressing. The result? A cup that is smoother, more mellow, and larger than what the chamber can hold on its own.
Ready to brew? Let’s get started.
What you need:
An AeroPress
AeroPress Filter Papers or a reusable stainless steel mesh filter
Glass Decanter (Half the total quantities if brewing directly into a cup)
Kettle (preferably a goose neck kettle to help with the pour)
Grinder (Burr, not blade)
Scales
Timer
Stirrer
Good Coffee - Available here!
The Basics:
Two cup recipe = 35g coffee, 310-350g water total
Coarse Grind (Like Sea Salt)
Rinse your filter paper
Water Temperature at 84°C
Add 150g of water, stir, and wait for 30 seconds
Add the lid, and then at 1:05mins invert the AeroPress onto your decanter
Press down slowly for 30 seconds
At 1:35mins, add 160-200g of water to your brewed coffee in the decanter
Give it a swirl, and serve!
The Details:
RATIO - The ratio of your coffee to water is the most important step in any brewing process. Too much coffee leaves you with an extraction that’s too strong, and too little can leave you with an extraction that’s too weak. However, with this recipe a strong extraction is what we are aiming for. So the ratio is roughly 1:4, 1 part coffee to 4 parts water, before diluting at the end.
FILTER - Add your filter paper to the lid of your AeroPress and rinse it with warm water into the Glass Decanter . This will remove any paper flavour as well as pre-heating the vessel. Then discard the water used.
GRIND - Weigh out 35g of coffee and freshly grind it so that the grounds are a similar consistency to sea salt. Slightly coarser than usual. Add the coffee into the inverted AeroPress chamber.
POUR - With your water temperature at 84°C, pour 150g of water on top of your coffee grounds which should fill the AeroPress chamber. Then give the whole thing a stir before waiting for 30 seconds.
PRESS - Add your lid, carefully pressing out any air between the brew and the filter, and then at 1:05mins invert the whole thing onto your coffee decanter, and press the plunger down slowly for 30 seconds, until hearing a satisfying "siss" sound.
ENJOY - Remove the AreoPress, and add the remaining 160-200g of water to the brewed coffee in the decanter. Give it a swirl to make sure that the coffee is diluted evenly, before pouring into a cup and serving immediately!
