Making Great Coffee with an AeroPress
I still remember unboxing my first AeroPress back in 2015. Skeptical? Absolutely. But that odd-looking plastic contraption has outlasted every other coffee gadget in my kitchen other than my Baratza Encore coffee grinder. All of these years later, it’s still my go-to for a quick cup that outshines coffee from machines costing 20× more. Jump to the end for a video of James Hoffman’s AeroPress technique.
Why the AeroPress Has Earned Its Cult Status
Most brewing methods force you to choose: convenience or quality? The AeroPress stubbornly refuses this compromise. It marries French press immersion (full flavor) with paper filtration (clean cup), while adding gentle pressure that creates richness without bitterness. The result? Coffee that hits flavor notes you’d miss with other methods.
I’ve found the flavor profile sits somewhere between espresso and pour-over – less acidic than drip, with more body than pour-over, yet cleaner than French press. It’s this “Goldilocks zone” that hooks people.
You can brew nearly any style with this thing. Need espresso-strength for a cappuccino? No problem. Want a longer, gentler cup? Just add water post-brew. On a hot day last summer, I discovered you can even make cold brew in about 2 minutes instead of overnight. My coffee-snob friends didn’t believe it until I served them blind taste tests.
Cleanup is where this brewer really shines. Remember scrubbing coffee grounds from a French press? Or descaling an espresso machine? Yeah, none of that here. Pop the “puck” into compost, rinse, done. Takes about 8 seconds – I’ve timed it.
The engineering deserves mention. Alan Adler (who invented the Aerobie flying ring – remember those?) designed this brewer with materials that have truly withstood the test of time. My original unit has survived drops onto tile, countless camping trips, and daily use. Not a crack or leak to be found.
Oh, and there’s this weird, wonderful community around it. The annual World AeroPress Championship feels like the coffee world’s quirky indie film festival. Competitors share techniques that sometimes seem like mad science, yet often yield genuinely improved results. I’ve stolen several methods from these events that have dramatically changed my morning brew.
What You’ll Need Beyond the Basic Kit
The Press Itself: Get either the original (Usually around $40 – Amazon Affiliate Link) or the Go version. I’ve used both extensively – they brew identically, but the Go packs down smaller and includes a mug. If you’re interested in taking yours on outdoor adventures, check out my companion article “Perfected Camp Coffee: The AeroPress Go Revolution” for backcountry brewing tips.
Filters Worth Using: Paper filters come included, but I’ve been using a metal filter (The Mesh by Altura, about $10) for years. Metal lets more oils through, creating a fuller mouthfeel that reminds me of French press but without the sediment. When I want a brighter, cleaner cup, I’ll switch back to paper. Having both options means I can match the filtration to different coffee beans.
A Decent Grinder: Here’s where I’d splurge if possible. After using a blade grinder for years (uneven results), I finally upgraded to a Baratza Encore. Game-changer. The consistent grind size means consistent extraction. If you’re budget-conscious, the Timemore C2 manual grinder ($80) gives excellent results with a bit more elbow grease.
Kitchen Scale: Nothing fancy needed. I picked up a $15 digital scale that measures in 0.1g increments. Starting with exactly 17g of coffee and 250g of water means I can replicate that perfect cup I made last Tuesday.
Water Heating: Any kettle works, though gooseneck gives better control. Temperature matters more than you’d think – I’ve found 82°C (180°F) brings out sweetness in most medium roasts, while darker roasts can handle 88°C (190°F) before developing bitter notes.
My Go-To Brewing Method (Refined After 2,000+ Cups)
I’ve tried dozens of methods, but keep returning to this approach. It balances flavor complexity with practical simplicity:
- Heat water to about 82°C (180°F) – I usually boil then wait 2 minutes
- Rinse a paper filter with hot water (reduces paper taste and preheats the cap)
- Secure filter and place the chamber on your mug
- Add 17g medium-fine coffee (somewhere between table salt and fine sand)
- Start timer and pour 50g water in a spiral pattern
- Stir quickly 5-6 times with the included paddle (or a chopstick)
- Let bloom for 30 seconds (watch those bubbles form as CO2 releases)
- Slowly add remaining water to reach 250g total
- Stir again, gently, twice around the chamber
- Attach plunger but pull up slightly to create suction that prevents dripping
- Wait until 1:15 on your timer
- Press slowly with steady pressure – should take 25-30 seconds
- Stop when you hear that satisfying hiss
This method consistently brings out chocolate notes in medium roasts and reduces bitterness in darker beans. When using lighter roasts, I’ll sometimes bump the temperature to 85°C (185°F) to extract more of those fruity, complex flavors.
Playing With Variables (Where the Fun Begins)
Coffee brewing is chemistry disguised as a morning ritual. Changing any variable alters your cup:
Grind Size: I’ve found stepping one setting finer on my grinder when using Ethiopian beans brings out berry notes that would otherwise hide. Colombian beans often perform better at slightly coarser settings in my experience.
Water Temperature: Last winter, I ran a week-long experiment with the same beans at different temperatures. 78°C (172°F) produced sweet, mild cups. 93°C (200°F) created more complex but slightly more astringent results. My sweet spot settled around 82-85°C.
Steep Time: Short steeps (45 seconds) create bright, tea-like cups. Longer immersion (2+ minutes) develops deeper chocolate and caramel notes but can introduce bitterness. I’ll adjust based on the bean and my mood that morning.
Pressing Speed: One day when I was rushing, I pressed too quickly and created a noticeably imbalanced cup. Now I count “one-one-thousand, two-one-thousand” to ensure a slow, 25-30 second press.
While automatic machines certainly have their place, there’s something deeply satisfying about this manual process. Each morning, the ritual creates a small pocket of mindfulness before the day’s chaos begins. My phone stays untouched, my attention focused only on the task at hand. This simple contraption has somehow transformed an ordinary caffeine delivery system into a daily moment of quiet craft. Not bad for a plastic tube that costs less than a week’s worth of cafe visits.