AeroPress - Coffee preparation - step by step guide

The AeroPress - a preparation method with the goal of optimally bringing out aromas and flavors in coffee without unwanted bitterness or acidity. Developed in 2005, the AeroPress is becoming increasingly popular and has been an integral part of worldwide championships for several years. As a combination of different brewing methods, it offers you great scope for your own experiments during preparation, and its compact design makes it the ideal companion when you're on the go. We'll give you step-by-step instructions on how to use the AeroPress, so you can turn all the cogs to discover your optimal coffee experience. It's best to consider our instructions as a "small recommendation", but dare to play with it yourself. 

• Ingredients
• Variant 1: The "classic" method
• Variant 2: the "inverted" method 2 
  
• Water temperature

Insert the filter paper into the filter. Then moisten the filter paper with hot water. If you do this step immediately over your drinking vessel, you have the nice side effect that cup & co. are also already preheated. Now screw your finished filter onto the head part and place everything together on your cup. 

For 1 cup of AeroPress coffee, we recommend approx. 16g of coffee. It is best to grind your coffee fresh on a fine grind level - for example, level 4 on our Mahlkönig EK43 - and pour the coffee powder directly into the AeroPress. The included funnel helps you to fill it cleanly. 

Now place the cup with the AeroPress on your precision scale and start the timer. We recommend that you use approx. 225ml of water for 16g of coffee powder. Roughly speaking, we recommend a water temperature of 93-96° - more detailed information on water temperature and its effects on taste can be found at the end of this article. If you don't have a kettle with a temperature setting, let the water stand for about 1 minute after boiling. 

Take the stirring rod and stir the mixture of coffee powder and water about 10 times.

The plunger is the component of the AeroPress that is responsible for building up the pressure. In the classic method, place the plunger on the head part and then pull it slightly upwards. This process creates a vacuum in the AeroPress and the water does not continue to drip through. 

Now wait until the timer of your precision scale indicates approx. 1:30min. Then press the plunger down slowly and constantly between 1:30min and 2:00min. If you press too quickly, channeling may occur. This causes cracks to form in the coffee cake, through which the water seeks the fastest path and makes your coffee very sour and flat.

Now you can enjoy your AeroPress coffee.

 We like to turn things upside down, so we would like to introduce you to this method as well.

Just as with the classic method, you also place the filter paper in the filter for the inverted method. Moisten the filter paper with hot water. If you do this step immediately over your drinking vessel, you have the nice side effect that cup & co. are also already preheated. 

Place the plunger on the end of the head section and push it to just below mark 4. 

Place your AeroPress on the scale with the plunger facing down and start the display. Now fill 16g of freshly ground coffee powder with the funnel. Then pour the coffee powder with 225ml of water. This should be enough to fill the AeroPress to the brim. 

Stir the mixture of coffee powder and water well about 10 times. 

Place the filter with the moistened paper on top. 

After approx. 1:30min, take your cup or another drinking vessel and place it on the filter. Now turn everything over together so that the "plunge" process can start. 

Now press the plunger down constantly and slowly. Your coffee should be ready after about 2 minutes. On your marks - ready - enjoy.