A reliable AeroPress technique that produces a smooth, full-bodied cup with low acidity.
Insert the paper filter into the AeroPress cap and rinse with hot water to remove any papery taste. Place the AeroPress on your scale in the inverted position (plunger at bottom).
Add 17g of medium-fine ground coffee to the AeroPress chamber. The grind should be slightly finer than drip coffee but coarser than espresso.
Pour 250ml of 200°F (93°C) water over the coffee grounds, filling the chamber completely. Pour in a circular motion to ensure all grounds are saturated.
Stir the coffee and water gently for 10 seconds to ensure even extraction. Let the coffee steep for exactly 1 minute.
Screw on the cap with filter, flip the AeroPress onto your cup, and press down gently but steadily for about 30 seconds. You'll hear a hissing sound when finished. Enjoy your perfect cup!
Use a medium-fine grind, similar to table salt. Too fine and you'll over-extract; too coarse and you'll under-extract.
200°F (93°C) is ideal. If you don't have a thermometer, let boiling water sit for 30 seconds.
Apply steady, even pressure. The press should take about 30 seconds - not too fast, not too slow.
For stronger coffee, increase to 18g coffee. For milder, decrease to 16g. Adjust to your taste preference.