AeroPress Coffee

Ingredients

• 15g medium-fine ground coffee
• 200g water at 85°C

Makes 1 cup

Standard Method

1. Boil water and let it cool to 85°C (90°C for light roasts). Check with Thermapen.
2. Grind 15g beans on the Baratza Encore at setting 12–14 (like table salt).
3. Rinse a paper filter in the cap with hot water to remove paper taste and preheat.
4. Add ground coffee to the AeroPress chamber.
5. Pour 200g water, starting a timer as you pour.
6. Stir gently 3–4 times to saturate all grounds.
7. Seal by inserting the plunger just enough to prevent drip-through.
8. Steep for 1:30.
9. Press slowly and steadily for ~30 seconds. Stop when you hear the hiss.

Inverted Method

1. Invert the AeroPress (plunger in, chamber facing up). Add coffee.
2. Pour water, stir, steep for 1:30–2:00.
3. Attach filter cap (pre-rinsed), flip carefully onto mug, and press.

Grind Settings

• Encore 12–14: Standard AeroPress — medium-fine, like table salt.
• Encore 15–16: Gentler extraction for light roasts or longer steeps.
• Encore 28–30: Cold brew (see cold brew recipe).

Troubleshooting

• Sour or thin? Grind finer (10–11), hotter water, or steep longer.
• Bitter or harsh? Grind coarser (15–16), cooler water, or steep less.
• Hard to press? Grind is too fine — go coarser.
• Too fast or weak? Grind is too coarse — go finer.

Notes

• 85°C for medium roasts, 90°C for light, 80°C for dark.
• Paper filters give a cleaner cup. Metal filters let more oils through (fuller body, more sediment).
• The hiss at the end of pressing means air is pushing through — stop here.