Coffee Brew Guide Recipes | 15 min read

29 Favorite AeroPress Recipes from Baristas & Coffee Lovers

The AeroPress is a convenient and versatile brewer used by the world’s top baristas and home-brewing coffee lovers alike.

In fact, due to the flexible nature of this brewing method, there are a ton of different ways to make an impressive cup of coffee using it.

Plus, with its simplistic design, the AeroPress allows coffee lovers to brew a single cup of quality coffee on-the-go in a short amount of time.

To demonstrate the versatility of the AeroPress, we’ve compiled recipes from renowned baristas, coffee experts, and home-brewing enthusiasts from around the world.

What You’ll Need

Aeropress: What you'll need

Before diving into our selection of the top AeroPress recipes from around the world, you’ll need a few items handy. Make sure you have the proper brewing equipment to get started:

  • AeroPress
  • Mug big enough to fit the bottom of an AeroPress
  • AeroPress paper or metal filters
  • Gooseneck kettle or your home kettle
  • Coffee grinder (hand, blade, or burr grinders all work)
  • Digital scale
  • Coffee beans

Try these recipes at home and see how each results in a one-of-a-kind cup of coffee! The recipes are listed in the alphabetical order via the individual aeropress brewers' name.

1. Ali Duncan, Cairngorm Coffee

2017 Scottish Aeropress Champion

  • Method: Standard
  • Coffee: 20g
  • Water: 250g
  • Grind Size: Medium Fine
  • Filter: Paper
  • Water Temperature: 90-92°C

Recipe:

  1. 40g water in swirl for 20s 
  2. 0:40s bring water up to 250g 
  3. Stir and plundge areopress 1/8th of the way down under extracting some coffee 
  4. 2:30 plunge the whole areopress for 30s 
  5. Stir and serve 

2. Amber Mok

2016 Hong Kong Aeropress 1st Runner-up

  • Method: Inverted
  • Coffee: 21g
  • Water: 230g
  • Grind Size: Kalita Nicecut - grind at 3
  • Filter: Paper
  • Water Temperature: 91°C

Recipe:

  1. Rinse 1 paper filter & pot.
  2. Place the AeroPress in up-side down position.
  3. Pour 30-35 ml 88c water.
  4. Stir around 3 times (crossway).
  5. Wait around 30-35 sec and rinse the filter with hot water.
  6. Keep pouring water, until the scale shows 230ml.
  7. Stir again (3 times, crossway). Put the plunger back on and gently press down with steady pressure.
  8. Make sure finished the press before 2 minutes and 10 seconds. Done!

3. Benjamin Richardson

2015 Australia Aeropress Champion, Made of Many Roasting Co

  • Method: Standard
  • Coffee: 20g
  • Water: 225g
  • Grind Size: 7.5 - with EK43
  • Filter: Paper
  • Water Temperature: 74-80°C

Recipe:

  1. Reverse osmosis water at 74 degrees Celsius
  2. 20 grams of sorted coffee, placed in the AeroPress in standard position
  3. 50 grams water poured, creating a 30 second bloom
  4. Add 110 grams water after 30 second bloom
  5. Plunge slowly at the 55 second mark for 1:15 seconds
  6. Finish by adding 65 grams of water at 80 degrees Celsius.
  7. Hold temperature by covering, then aerate at last minute before serving

4. Claire Wallace, Brew Lab

2017 Scottish Aeropress 2nd Runner-up

  • Method: Inverted
  • Coffee: 16g
  • Water: -g
  • Grind Size: EK 43, Medium Fine
  • Filter: Paper
  • Water Temperature: 94-95°C

Recipe:

  1. 50g water to bloom
  2. Stir three times at 0:10s
  3. Pour at 0:40 until full 
  4. Cap and plunge at 1:00-1:30 

5. Cedric Tan

2015 Singapore Aeropress 2nd Runner-up, Jewel Coffee

  • Method: Inverted
  • Coffee: 18g
  • Water: 200g
  • Grind Size: 4.5 on an EK 43
  • Filter: Paper
  • Water Temperature: 90°C

Recipe:

  1. Pre-infuse 40 grams of water at 90°C for 30 seconds.
  2. Then pour water up to 200 ml, followed by one quick stir.
  3. Steep for 1 minute and 45 seconds.
  4. Stir 5 times and plunge.

6. Celeste Wong

Here's Celeste Wong's Secret Aeropress Recipe

The Girl in the Cafe

  • Method: Inverted
  • Coffee: 18g
  • Water: 250g
  • Grind Size:
  • Filter: Paper
  • Water Temperature: 93-96°C

Recipe:

  1. Hit the start button on the timer then pour water in slowly until the ground coffee is completely submerged. It should reach up to approximately 1/3 of the cylinder and let the coffee bloom for a few seconds. 
  2. Give it a light stir with a spoon, or the spatula that comes with in the Aeropress kit. You are agitating the coffee grounds here to make sure that all the coffee grounds are evenly saturated.
  3. This should take about 20seconds.
  4. Then continue to pour slowly until you almost reach the maximum level of the Aeropress (250ml) and give it another stir. (This is optional). If you don’t stir it again, thats fine, just fill it until it reaches 250ml.
  5. Have a little smell of the aroma (not optional)
  6. Wait until the timer reaches 1minute 30 seconds and it should be ready to press.
  7. Take the perforated screen (lined with your rinsed filter papers) and place it over the brewed coffee and screw it on firmly. 
  8. Here's the tricky part... (Not that tricky)...take the whole Aeropress and flip it onto your cup or vessel, making sure you are holding both parts together so that no coffee or liquid is lost!
  9. If the cup opening is narrow, you can use the funnel to stop coffee dripping over the sides.
  10. Using your hand, press down gently and smoothly - you will feel a good even resistance. I generally aim to take about 15 seconds to press the coffee fully.
  11. Stop just when it starts to “wheeze”.
  12. That’s it! Enjoy!!
  13. To discard the used coffee, unscrew the perforated screen and push the coffee puck out. 

7. Christian Alvarez

Singapore AeroPress Championship 2017 - Bronze, Head Barista at Jimmy Monkey Café

  • Method: Inverted
  • Coffee: 22g
  • Water: 250g
  • Grind Size: 8 (Ditting Grinder)
  • Filter: Paper
  • Water Temperature: 84°C

Recipe:

  1. Bloom with 70 grams of water for 30 seconds.
  2. Stir 10 times.
  3. Over the next 45 seconds, pour 180 grams of water.
  4. Stir 3 times.
  5. Wait 2 minutes and 15 seconds, and then press till 2 minutes and 45 seconds.

8. Chan Tin Lok

2015 Hong Kong Aeropress Champion, Craft Coffee Roaster

  • Method: Standard
  • Coffee: 17.5g
  • Water: 280g
  • Grind Size: 4
  • Filter: Paper
  • Water Temperature: 85°C

Recipe:

  1. Pour 60 ml water in the Aeropress for pre-infusion, stir 10 times.
  2. Use 20 seconds to add 60 ml water, stir 10 times.
  3. Use 40 seconds to add 140 ml water.
  4. Use 1 minute to press slowly.

9. Chan Wai Leung Zero

2017 Hong Kong AeroPress 2nd Runner-up, Espresso Alchemy

  • Method: Inverted
  • Coffee: 20g
  • Water: 250g
  • Grind Size: Versalab M3, Size 5
  • Filter: Metal x2
  • Water Temperature: 86°C

Recipe:

  1. Add 50g water of bloom for 20 seconds.
  2. Add 200g water after 20 seconds.
  3. Turn around & stir 20 times.
  4. Push slowly to finish.
  5. Brew time total: 2:30.

10. Dani Hofstetter

Schweizer Brewers Cup Champion heisst 2017, Swiss Brewers Cup Champion 2017. Head of Education, Head Barista and Area Sales Manager at Hemro Group.

  • Method: San Francisco
  • Coffee: -
  • Water: -
  • Grind Size: Hand Grinder
  • Filter: Paper
  • Water Temperature: -

Recipe:

The San Francisco method is a very reduced approach to quality brewing. It's the getting rid of boundaries and sophistication of scales and bamboo stirrers more towards a MacGyeresque way. The use of coffee tools is limited to the AeroPress and a hand grinder. That's it!

Toothbrush to stir, eyeballing the brew ratio and coffee dose, heat water with a hotel room Keurig coffee maker and chase that perfect cup after all. Reduce to the essence, brew with all your senses but gadgets.

11. Gabrielle Von Koss – Square Mile Coffee Roasters

2014 UK Aeropress Champion

  • Method: Standard
  • Measurements: 17g coffee
  • Water: 230g water
  • Grind: 7.2 grind on EK43
  • Filter: -
  • Water Temperature: -° C

Recipe:

  1. 30g of water for 30 second bloom.
  2. 230 ml pour for 30 second brew.
  3. then 30 second press.

12. Garrett Oden

Coffee Brew Guide

  • Method: Inverted
  • Measurements: 17g coffee,
  • Water: 250g water ( 8.8 oz)
  • Grind: Medium – Fine
  • Filter: Aeropress Filters, S Disk Filter
  • Water Temperature: 200° F / 93° C

Recipe:

  1. Bring enough water to just below a boil (~200° F / ~93° C ) in order to brew the coffee and pre-heat the AeroPress.
  2. Place the filter in the filter cap and preheat it by pouring a couple grams of hot water over it. Then pour a few grams into the Aeropress to preheat it as well.
  3. Weigh out 17 grams of coffee and grind it medium. After you throw out the preheat water, place the grounds into the Aeropress.
  4. Pour right at 50 grams of water, saturating all the grounds evenly, and rest for 40 seconds to allow for bloom. The grounds will soak up the water, which will you allow you to pour more water in and brew more coffee overall.
  5. After 40 seconds have passed, pour the remaining 200 grams of water in slowly and evenly so that all the grounds continue to be fully saturated and agitated as you pour.
  6. After a total of 1:30 has passed, place the cap on the Aeropress and flip the device over and onto a mug and shake the Aeropress slightly.
  7. Begin pressing slowly. Too fast, and the bitterness in the grounds will be released. 30 seconds of pressure is ideal.
  8. Once you hear air being forced through the filter turn the Aeropress back over. Trash the filter and grounds, then rinse off the equipment.
  9. Since the Aeropress creates a slightly smaller cup than most people drink, I walked you through creating a more concentrated cup. To balance out the flavors, add some hot water to dilute the coffee. I typically do this by just filling up the mug to where it would normally be if made through another brew method.

13. Jose Alejandro Murcia Quiroga

2017 Colombian AeroPress Champion

Jose Alejandro Murcia Quiroga
  • Method: Inverted
  • Measurements: 30g coffee
  • Water: 280g water
  • Grind: Medium, El Comandante
  • Filter: Aeropress Paper Filters
  • Water Temperature: 92° C

Recipe:

  1. Pre infusion of 30g of coffee in 160g of water at 92 degrees celcius for 30 seconds.
  2. Turbulence for 15 seconds.
  3. Immersion until 2´20" and cover the aeropress with the filter.
  4. Invert the aeropress and wait for 10 seconds till it stabilizes.
  5. Press gently during 30 seconds.
  6. Add 120 ml of water and mix with the aeropress cup.
  7. Enjoy it!

14. Kwok Ho Man Alfred

Hong Kong AeroPress Champion 2017, Whitewood Coffee

  • Method: Standard
  • Coffee: 16.5g
  • Water: 245g of soft mineral water
  • Grind Size: WPM ZD 17, slightly coarser than filter coffee
  • Filter: Paper
  • Water Temperature: 80°C

Recipe:

  1. Add 25g of water.
  2. Stir 10 times.
  3. Allow 30 seconds of bloom.
  4. Add the rest of the water in 1.5 minutes.
  5. Press down for 30 seconds.
  6. Leave about 40g of slurry in the AeroPress and discard.
  7. Total brew time: 2:10.

15-18. Kyle Wade Sheppard

Handsome Wade

Hot Brew AeroPress

  • Method: Standard
  • Coffee: 16 grams
  • Grind Size: Medium-Fine (Setting 4 on Handground)
  • Water: 256 grams
  • Water Temperature: 200°F (93°C)
  • Ratio: 1:16
  • Brew Time: 1:30-2:00

Recipe:

Begin with a pre-heated Aeropress in standard position on your pre-heated decanter or mug with a rinsed paper filter in place. Add 16g of coffee to Aeropress. Pour to 32g, begin timer, and stir clockwise 5 times. At 30 seconds begin pouring, you should get to 256 grams by 1 minute. Cap with the plunger and let it steep. Begin pressing at 1:15, if your grind size is right, a moderately hard press will take 45 seconds. Stop pressing when you hear the Aeropress hiss. Don't dilute.

This method is full-bodied with a clean mouthfeel. I find it emphasizes the individual flavor notes in complex coffees, especially fruit forward notes and floral aromas.

Flash Brew (Iced) AeroPress

Photo Credit: Handsomewade
  • Method: Standard
  • Coffee: 20 grams
  • Grind Size: Fine (Setting 2 on Handground)
  • Water: 180 grams
  • Water Temperature: 190°F (88°C)
  • Ratio: 1:9
  • Brew Time: 3:30-4:00

Recipe:

Begin with a pre-heated Aeropress in standard position with 2 rinsed paper filters in place on decanter or mug with 80 grams of ice. Add 20g of coffee to Aeropress. Pour to 40g, begin timer. and stir clockwise 7 times. At 30 seconds begin pouring, you should get to 180g by 45 seconds on the timer. Cap with the plunger and let it steep. Begin pressing at 1:30. The fine grind and double filter will make the pressing pretty difficult, it should take between 1 minute and 1:30 to press. Stop when you hear the Aeropress hiss. Combine with an additional 110 grams of ice into a beverage shaker and shake vigorously. Pour unstrained into a glass and enjoy.

This method makes a delightfully vibrant cup of iced coffee. It has a smooth texture and a light mouthfeel. Fruity and floral notes rise to the back of the mouth leaving a pleasant lasting aftertaste.

Single Serving Cold Brew

  • Method: Inverted
  • Coffee: 22 grams
  • Grind Size: Medium Fine (Setting 4 on Handground)
  • Water: 176 grams
  • Water Temperature: At room temperature or chilled
  • Ratio: 1:8
  • Brew Time: 20 hours

Recipe:

Begin with a room temperature Aeropress in the inverted position with the plunger between the 3 and 4 markings. Add 22g of coffee to Aeropress. Pour to 176g then stir North-to-South 5 times and East-to-West 5 times. Cap with 2 rinsed paper filters. Gently pull the plunger to the 4 marking. Steep in the refrigerator for 20 hours. After 20 hours, invert Aeropress onto a sturdy decanter or mug and press until you hear a hiss. Dilute with 100g of water. Add to beverage shaker full of ice and shake until cold. Strain into a glass and enjoy.

This method makes for a much cleaner cold brew with a fuller flavor profile than most mass steep cold brew methods.

19. Lam Yuen Sim Sarah

2015 Hong Kong Aeropress 1st Runner-up, Knockbox Coffee Company

  • Method: Standard
  • Measurements: 23g coffee
  • Water: 230g water
  • Grind: EK 43 grinder
  • Filter: Paper
  • Water Temperature: 78° C

Recipe:

  1. Sift the ground coffee.
  2. Rinse filter paper.
  3. Place the Aeropress in the regular position.
  4. Add coarse first.
  5. Add 230g water in 20 seconds.
  6. Add fine in 40 seconds and stir it 2-3 times.
  7. Press the Aeropress in 15 seconds when the time reaches 1 minute 15 seconds.

20. Liz Shen

Co-Founder, 93army Coffee

  • Method: Inverted
  • Measurements: 20g coffee (Thai coffee taste note chocolate, spice)
  • Water: 150g
  • Grind: Medium Fine
  • Filter: Paper
  • Water Temperature: 90° C

Recipe:

  1. Preinfusion 80 cc.
  2. Stir 3 times, 40 seconds.
  3. Put more 120 cc.
  4. Stir 5 times. Wait until 2:00 minutes.
  5. Flip and plunge, 30 seconds (Plunge it, but not too tight because will make the coffee astringent).
  6. Coffee will ready to serve at 150 cc.

21. Lamont Loo

Filters Lane

  • Method: Standard
  • Measurements: 18g coffee
  • Water: 180g to 200g
  • Grind: Finer than coarse sand
  • Filter: Paper or Metal
  • Water Temperature: 94° C

Recipe:

  1. Place the filter in the cap of Aeropress
  2. Warm the Aeropress
  3. Warm the server and the cup
  4. Grind 1-2 g of coffee bean to clean the old coffee ground in the grinder
  5. Grind the coffee bean (the grind size should be finer than coarse sand)
  6. Put the coffee ground into the Aeropress
  7. Add around 60ml hot water and leave it 30 second to bloom
  8. Stir gently to even the grounds and make sure the they are all wetted
  9. Add around 120-140ml hot water and stir once again to avoid coffee ground stick at the bottom of the Aeropress
  10. Cover the Aeropress with the cap and wait
  11. Press all the coffee out at 1:45 minutes for 15 seconds
  12. Enjoy!

22. Marvyn Tan

Singapore AeroPress Champion 2015

  • Method: Inverted
  • Measurements: 20g coffee
  • Water: 200g
  • Grind: 4.25 on a Marco Uber Grinder
  • Filter: Paper
  • Water Temperature: 93.5° C

Recipe:

  1. 50 ml pre-infusion at 93.5° C for 2 minutes (no agitation).
  2. Followed by pouring up to 200 ml.
  3. Stir vigorously and press.

23. Nip Wai Lun

2015 Hong Kong Aeropress 2nd Runner-up, My Little Coffee

  • Method: Inverted
  • Measurements: 18g coffee
  • Water: 245g
  • Grind: Kalita Grinder at 3.5 & 1.5
  • Filter: Double Paper
  • Water Temperature: 93°, 89° C

Recipe:

  1. Place the Aeropress upside down & rinse double filter papers
  2. Add 18g coffee & 100g water in 93℃, cover with tool after pouring the water in to maintain temperature.
  3. Pull down the Aeropress slowly when the water drops to 89°C, add 145g water in 88℃, and cover with tool again.
  4. Wait until the process has reached 3.5 minutes.
  5. Install the filter back to the Aeropress.
  6. Press very slowly for about 30 seconds.

24. Oliver Bignall – Workshop Coffee Co.

2014 UK Aeropress Champion, Runner-up

  • Method: Standard
  • Measurements: 16g coffee
  • Water: 235g
  • Grind: 5.7 grind on Mahlkonig EK43 grinder
  • Filter: -
  • Water Temperature: ° C

Recipe:

  1. NSEW stir (North, South, East, West).
  2. Leave till the coffee settles right down.
  3. Stir again and then press.

25. Peter Garcia – Square Mile

2014 UK Aeropress Champion, 2nd Runner-up

  • Method: Standard
  • Measurements: 18g coffee
  • Water: 250g
  • Grind: -
  • Filter: -
  • Water Temperature: 90° C

Recipe:

  1. Add 30 grams of water while turning AeroPress bloom 40 secs.
  2. Add 220g over 30secs.
  3. Plunge for 30 secs.
  4. Leaving 30g in AeroPress.

26. Rave Coffee, Cirencester UK

  • Method: Inverted
  • Measurements: 14g coffee
  • Water: 250g
  • Grind: Medium - Fine
  • Filter: -
  • Water Temperature: 93-94° C

Recipe:

  1. Turn the Aeropress upside down and put the rubber part just below the number "4".
  2. Measure approximately 14 grams of freshly ground coffee and put it into the Aeropress cylinder.
  3. Boil some water. If you're using a kettle, open the lid for a minute to let the water cool slightly. It should be about 93-94 degrees.
  4. Pour the hot water into the Aeropress cylinder and start your timer.
  5. Meanwhile, soak the paper filter in the filter holder with hot water (this gets rid of any paper taste and other impurities).
  6. Stir the coffee for 5 seconds; preheat a mug with some hot water.
  7. After 35 seconds, screw the filter onto the Aeropress.
  8. Turn the Aeropress over onto the (now drained) mug and push the plunger, pressing consistently and steadily.
  • Cleanup is easy: unscrew the filter, push the filter out into the bin, and rinse the Aeropress and you're done. Enjoy your coffee!
  • Why we like it: It’s quick and easy to clean, very portable (I take mine camping), and it makes an excellent clean cup of coffee with no grinds coming through into your mug.
  • Special Note- Although it says it can make espresso, do not be fooled. It is not espresso as you and I know it, it uses similar principles but that is all. It can however, make a very strong filter which you can dilute with hot water for a similar end product. Follow the above instructions but dose the coffee at 18g and only fill the aeropress 3/4 full with water. Once poured dilute (1 part coffee to 2 parts hot water)

27. Reeves Chung

2016 Hong Kong Aeropress 1st Runner-up, Coffee Engineering

  • Method: Standard
  • Measurements: 20g coffee
  • Water: 260g
  • Grind: Mahlkonig EK 34 grinder at 7.5
  • Filter: Metal
  • Water Temperature: 85° C

Recipe:

  1. Add 60g of water.
  2. Stir 6 times.
  3. 30 seconds of blooming.
  4. Add the rest of water.
  5. 1 minute for infusion.
  6. Press for 30 seconds.

28. Tong Wing Hong Alex

2017 Hong Kong Aeropress 1st Runner-up, Blossom Coffee

  • Method: Standard
  • Measurements: 30g coffee
  • Water: 250g
  • Grind: Mahlkonig EK 34 grinder at 11
  • Filter: Paper
  • Water Temperature: 83°C/87°C

Recipe:

  1. Heat water to 83°C.
  2. Add 130g of water.
  3. Stir five times.
  4. Allow 50 seconds of bloom.
  5. Press down for 25 seconds.
  6. Add the rest of the water at 87°C.
  7. Total brew time - 1:35.

29. Deric Loh

Better

  • Method: Inverted
  • Coffee: 20 grams
  • Water: 220g
  • Grind Size: 12 to 16 (Barazta Encore)
  • Filter: Paper, rinsed
  • Water Temperature: 89°C

Recipe:

  1. Heat water to 89°C.
  2. Rinse paper filter.
  3. Preheat Aeropress and cup.
  4. Start timer.
  5. Pour 50 grams of water in 15 seconds.
  6. Stir for 15 seconds.
  7. Add remaining water in 15 seconds.
  8. Start pressing at 1 minute.
  9. 30 seconds press.
  10. 1:30 minute total brew time.

How Do You Brew With an AeroPress?

As you can see, there are so many ways to brew an exceptional cup of coffee with an AeroPress.

Slight variations on the type of coffee beans you use, the amount of time you brew, and the temperature of the water all result in different tasting coffees.

Go ahead and try these recipes out at home. Which was your favorite? Let us know on Facebook, Instagram, or in the comments!

Your Turn

Have a awesome aeropress recipe which you been brewing and want to share with us and the community?

Click onto the "Leave a comment" button below and add in your favourite aeropress recipe to share with the community.

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