The Aeropress is the ultimate in go-anywhere, no-fuss filter coffee making, but that doesn’t mean there aren’t endless variations in how to use it.
This recipe quite literally inverts the Aeropress, so no water drips through the filter until you’re ready.
You’ll get a slightly different flavour because this leaves more water during the immersion stage of the brew, before pressure forces the water through the coffee grounds and filter.
Put the paper filter into the cap, rinse well then put aside.
Rinsing gets rid of the paper taste. You can also pre-warm your cup with some hot water at this stage… but don’t forget to throw out the rinse water from your cup before brewing.
Put the plunger inside the main chamber of the Aeropress, so it forms a seal.
It should now balance on the plunger, leaving the other side open and facing up.
Grind 14g of coffee and place in the Aeropress.
Freshly ground is always best, and for Aeropress it should be similar in size to rough beach sand.
Pour 50ml of water, just off the boil, straight into the aeropress.
You’re aiming for around 92-94° celsius. If you don’t have a temperature controlled kettle, leave the water for a minute or two after it’s boiled and you’ll be close.
Stir twice, in a circular motion.
This helps ensure all the grounds are wet.
Wait 30 seconds
This is the ‘bloom’ — when gasses trapped in the coffee are released. The mixture (called the slurry) will bubble slightly.
Add another 170ml of water, stir again
Wait a little longer.
The next step should begin around 2 minutes after your first added water for the bloom.
Attach the cap with the filter paper, and screw it into place.
Invert the Aeropress so it’s sitting on top of your cup.
Don’t worry too much about spilling — the top of the Aeropress forms a seal so there’s not much chance of leaking.
Press down on the plunger until you hear air hiss.
It takes a little bit of pressure to push the water through the paper. You’re aiming for this step to take around 30 seconds.