Aeropress looks like a toy, brews like a pro. It is one of the easiest ways to get sweet, clean coffee at home or at work, with very little gear and almost no mess.
This recipe is for a single cup, using the regular (non inverted) method.
What you need
- Aeropress (chamber, plunger, filter cap)
- Paper filter
- Mug or small server
- Fresh coffee, ideally a filter roast from Grace and Taylor
- Grinder that can do medium to medium fine
- Kettle
- Scales and a timer
- Clean, boiling water
Simple recipe and ratio
A reliable starting point:
- Dose: 15 g coffee
- Water: 220 g water total
- Ratio: about 1:16
- Time: 2:00 to 2:30 minutes from first pour to plunge
- Water temp: boiling, straight off the boil.
You can always adjust stronger or weaker later.
Grind size in normal language
For this recipe you are aiming for:
- A grind a bit finer than V60
- Around table salt size
- Grains that are clearly separate, not powder, but tighter than classic plunger
If the brew runs through very quickly and tastes weak or sour, you are too coarse.
If it feels hard to press and tastes harsh or muddy, you are too fine.
Step by step: one calm brew
-
Set up and rinse
Place a paper filter in the cap and rinse it with hot water to remove paper taste.
Put the Aeropress on your mug with the cap screwed on.
Make sure the plunger is not in yet. -
Grind and add coffee
Grind 15 g of coffee.
Add it to the Aeropress and give a small shake to level the bed.
Place the whole set up on your scales and tare to zero. -
First pour and bloom
Start your timer.
Pour about 50 g of water to wet all the grounds.
Use a spoon or paddle to give it a gentle stir and make sure everything is saturated.
Let it sit until about 30 seconds. -
Top up and stir
At 0:30, pour the rest of the water up to 220 g total.
Give it another gentle stir, no need to whip air in.
Place the plunger on top, just enough to create a seal, and let it sit. -
Wait, then plunge
At around 1:30 to 1:45, remove the plunger briefly, give the brew one last stir, then put the plunger back on.
Start pressing gently. Aim for the plunge to take 20 to 30 seconds, finishing around the 2:00 to 2:30 mark.
Stop when you hear a soft hiss, no need to squeeze every last drop. -
Serve and taste
Give the mug a swirl, then taste.
If it feels a bit intense, you can top up with a splash of hot water to open it up.
If it tastes like X, try Y
Quick fixes without overthinking it.
| If it tastes like | What it likely means | Try this |
|---|---|---|
| Sour, sharp, or a bit under done | Likely under extracted. |
|
| Bitter, dry, or heavy | Likely over extracted. |
|
| Weak or watery | Could be too coarse or not enough coffee. |
|
| Thick, muddy, or sludgy | Could be too fine or too much stirring. |
|
Change one variable at a time so you can feel what it actually does in the cup.
Which coffees to use
Aeropress is a good middle ground between espresso and filter.
- Your filter roasted single origins will show nice clarity and fruit.
- Your blends will give cosy chocolate and nut flavours with a bit more body.
Because Grace and Taylor roasts for sweetness and balance instead of pushing roast very dark, the Aeropress will tend to taste clean and friendly rather than smoky, even when you brew a little stronger.
Quick Aeropress checklist
Before chasing every recipe on the internet, get these basics locked in.
- Use a consistent recipe and weigh coffee and water
- Rinse the paper filter every time
- Aim for a steady, gentle plunge that takes 20 to 30 seconds
- Adjust grind in small steps before you start changing everything else
- Keep the Aeropress clean, especially the rubber seal and filter cap
Once that feels easy, you can play with inverted methods, cooler water, bypass brews, and different coffees. The same structure still holds, and you will get more from every bag you brew.
