How to Make a AeroPress Coffee
Air pressure and a short steep make a smooth, low-bitterness cup that's nearly impossible to mess up — and cleans up in seconds.
- Serves
- 1 (7 oz)
- Time
- 2 min
- Skill
- Easy
- Gear
- AeroPress
Ingredients
- 15 g coffee, medium-fine
- 210 g water at 80–90°C / 175–195°F
- 1 AeroPress paper filter
Method
- 1
Rinse the paper filter in the cap and lock it onto the chamber.
- 2
Add 15 g of coffee, set on a sturdy mug, and pour in the water.
- 3
Stir 3 times, insert the plunger to seal, and wait until 1:15.
- 4
Press down slowly and steadily over ~30 seconds until you hear a hiss.
Best results: Drop the water to ~85°C to tame bitterness — perfect for darker roasts like our Guatemala.
Why it works
The AeroPress combines a short immersion steep with gentle air pressure and a paper filter, so it borrows the body of a French press but the clean cup of a pour-over. Its low, forgiving brew temperature and quick contact time make it the most travel-friendly and hardest-to-ruin method — a big reason it has its own world championship.
Frequently asked
What's the ideal AeroPress water temperature?
Lower than most methods — around 80–90°C. Cooler water tames bitterness and acidity, which is why the AeroPress is so forgiving with dark and medium-dark roasts.
Standard or inverted AeroPress method?
Standard (cap-down) is simpler and safer for beginners and works great. The inverted method gives a longer steep before flipping, but it's fiddlier and not necessary for a clean, smooth cup.
Keep brewing
Make it with Moksha
Organic, small-batch coffee — roasted fresh and shipped to your door.