Pressure and paper
AeroPress
A cylinder and a plunger: the coffee steeps, then gets pressed through a paper filter. Quick, clean and tough — handy on the road.
While the timer runs, the screen stays on. Brewing progress is kept on this device, so you can reload the page.
- 15 gcoffee
- 220 mlwater
- 1:14.5ratio
- 80–85 °Cwater
- mediumgrind
- 2:00time
- Add the water220 ml onto the coffee in 10 seconds
- Stir3–4 times, so all the coffee gets wet
- SteepingInsert the plunger a centimetre deep — the vacuum holds the water in
- PressEvenly, for 20–30 seconds, until it hisses
- DoneTop up with hot water to taste
A recipe is a starting point: you tune the taste with the grind and the ratio. Coffee for this method — on request
How it works
The AeroPress combines steeping and filtering: water and coffee sit together for a minute to a minute and a half, then pressure pushes the drink through paper. The result is a clean cup with body — between a pour-over and a French press.
There are hundreds of AeroPress recipes, from the inverted method to a concentrate for milk. This one is simple: medium grind, water at 80–85 °C — cooler for a dark roast, hotter for a light one.
Sources (1)
- Wikipedia — AeroPress · 03.11.2026
What you need
- An AeroPress and a paper filter
- 15 g of medium-ground coffee
- 220 ml of water at 80–85 °C
- A sturdy mug
Tips
- Wet the filter in the cap with hot water.
- Press evenly and without jerks, for 20–30 seconds; a hiss is the sign to stop.
- For a concentrate to mix with milk: 18 g of coffee and 100 ml of water.
Beans for your method
Vietnamese coffee ground for the phin, cezve, pour-over or espresso — for home, café or office. One request, one answer.