Brew Coffee With an Aeropress

Using an Aeropress produces a brew that intensifies the sweetness of coffee while also upholding the inherent heavy body of the natural processed coffees.

Typically, a scale is used in conjunction with the brewing device.  The brewer sits on the scale, and once tared water is poured into the brewer, measuring it as it is poured over the grounds. 

The other cool thing about Aeropress? It’s lightweight, compact, and mobile.  Many people choose this device for camping and backpacking adventures.

Recommended Equipment:


  • Heat water to 195-205°F (or bring water to boil, and allow it to cool for about a 1:30 minutes.)
  • While water is heating, measure out one level Aeropress scoop (17g) of finely ground coffee (or the texture of regular sugar)
  • Add filter to black disk and attach to the body of the aeropress. Wet filter and discard the water that filters through. 
  • Put ground coffee in the device and place on a scale — any scale that can measure grams. Tare out scale and start timer. By watching the scale, pour in 35 grams of the heated water. Be sure to pour in the water such that all the grinds are equally saturated. This step is referred to as the bloom and is a critical first step toward creating a balanced and sweet cup of coffee.
  • After 35-45 seconds, add 225 grams of the heated water (or to the #4 on the side of the Aeropress).
  • Using the Aeropress spatula, stir three full rotations in order to break up any clumps of coffee.
  • Carefully insert plunger, and pull up slightly to create a vacuum. This little step ensures a full immersion brew.
  • At 2 minutes, transfer the Aeropress to a cup or carafe and slowly push plunger down to disperse the brewed coffee. This should take 20-30 seconds to complete.
  • Serve immediately.
For this brew method, we suggest these Dillanos coffees:

Fero Sidama  | La Familia Guzman  |  Nicaragua

Tare scale, add grounds.
Stream water
Give it a stir.
Place plunger, steep 2 minutes.
Take 20 to 30 seconds to push plunger down