METHOD / COFFEE
VARIATIONS: 4

Aeropress

Compact and portable, manual pressure. Flexible and fast.

FIG. 01 — PICK A RECIPE4 RECIPES

Good to start with Standard Aeropress Aeropress Inc. Official method. Standard position, faster and easier. 160–500 ml 4 steps 1:30
Ultimate AeroPress (Hoffmann) James Hoffmann Simple, forgiving recipe: 1:18, upright, long steep + swirl. No stir, no filter rinse, no preheat. 160–500 ml 5 steps 3:25
Inverted Aeropress World Aeropress Championship Inverted method for full immersion control. Sweet and balanced. 180–500 ml 4 steps 2:00
WAC 2024 (Stanica) George Stanica 2024 World AeroPress Championship winning recipe. Upright position, short brew at 84°C with a cold bypass in the carafe to lock aromatics. 140–200 ml 5 steps 1:10

Optional: get to know each piece of the bench before you start.

FIG. 02 — AEROPRESS BENCH / X-RAY CLICK THE BENCH TO ASSEMBLE VIEW / ISOMETRIC

01 / Cap and filter

The perforated cap holds the round paper filter at the end of the chamber. The coffee comes out through it when you press.

FIG. 03 — GUIDEAEROPRESS

[01]

How the Aeropress works

The Aeropress combines full immersion with manual pressure through a paper microfilter. It is nearly indestructible, fits in a backpack and forgives mistakes — the extraction window is wide and the filter holds back fines, so even an imperfect brew is drinkable.

It is also the most flexible method in the house: by changing ratio and dilution, the same device delivers anything from an espresso-like concentrate to a light filter-style cup.

[02]

Grind, ratio and temperature

A medium-fine grind is the default across every house recipe. Ratio varies widely by style: from a 1:9 concentrate (WAC 2024) to 1:18 filter-style (Hoffmann). So does temperature: the official method uses 80°C, championship recipes sit at 84–85°C, and Hoffmann goes to 95°C. In the Aeropress, low temperature is not a mistake — it is a stylistic choice that favors sweetness and tames bitterness.

[03]

Upright or inverted

Upright, coffee starts dripping as soon as water goes in — a faster brew with zero flip risk. Inverted seals the chamber during immersion, giving full control of contact time, at the cost of the flip.

Among the house recipes: Standard (official), Ultimate (Hoffmann) and WAC 2024 (Stanica) brew upright; the Inverted is the only upside-down one. Start with Hoffmann for error tolerance, move to the Inverted for full-immersion sweetness.

[04]

Common mistakes

Pressing fast and hard — the press should take 20 to 30 seconds and stop at the hiss of air; pairing a too-coarse grind with a short steep, which brews watery; and, when inverted, screwing the filter cap on loosely and spilling everything at the flip. If the plunge feels too stiff, the problem is a too-fine grind, not a lack of strength.