31 recipes.
| Brewer | Dose | Water / yield | Ratio | Temp | Grind | Time | Notes | By | Source |
|---|---|---|---|---|---|---|---|---|---|
| AeroPress, upright, two paper filters | 15 g | 230 g | about 1:15.3 | 80 °C | medium-coarse, table-salt size, about 40 on a Niche Zero or 14 to 15 on a Baratza Encore | about 1:05, then press | Rinse both papers and level the bed. Add 50 g quickly and stir, rest 30 s, top up to 230 g, stir once more at 1:05, then press until the grounds just break the surface. Coffee: light washed Rwandan Bourbon. | Rowsell | 5:41 |
| AeroPress, upright (James Hoffmann's recipe) | 11 g | 200 g | about 1:18 | very fine, just coarser than espresso | No inversion and no paper rinse: paper on the cup, coffee in, then 200 g of water straight off the boil. | Rowsell | 3:37 | ||
| AeroPress (2019 World AeroPress Championship recipe) | 30 g | Let the brew cool to about 60 °C before drinking. It came out bold and strong. | Rowsell | 3:06 | |||||
| AeroPress original, upright, two unrinsed papers (Kyle Rowsell's competition recipe) | 18 g | 225 g | 1:12.5 | 99 °C | finer than a V60 grind, on a 1Zpresso X-Pro | about 4 min plus cooling | Shake the bed level, add 60 g, start the clock and stir about ten times. At 20 s fill to 225 g and stir back and forth down to the base and up again. Seat the plunger and wait. At 2:45 lift it off, stir bottom-up for about 10 s, refit at 3:00 and press over 45 to 60 s without squashing the bed. Cool it by pouring between jugs. Coffee: light competition coffee. | Rowsell | 3:31 |
| AeroPress Premium, two papers in the cap (concentrate add-back) | 13 g | 150 g | about 1:11.5 before the add-back | 90 °C | setting 7 | about 2:00 plus pressing | Rinse both papers, add 13 g, pour 50 g and shake, then press about 35 g of concentrate into a separate cup. Back on the scale, fill to 150 g, pull the plunger up a little to hold a vacuum, wait until 2:00, shake and press gently. Return 20 g of the saved concentrate to the cup. Adding 22 to 25 g brought the funk back. Coffee: Ethiopian 72-hour anaerobic. | Chronicler | 6:36 |
| AeroPress large batch, Aesir filter (or two papers) | 25 g | 400 g | 1:16 (1:15 with 26.5 g on entry-level grinders) | 95 °C | medium-fine, 1Zpresso K-Max 6 | 2:30 plus pressing | Bloom with two to three times the dose (75 ml) for 15 to 20 s and fill to 200 ml. Push the plunger down about 2.5 cm, let the pressure lift it back and repeat until the chamber is empty. Add the second 200 ml, seal with the plunger, wait until 2:30 and press slowly. Coffee: any (Ethiopian natural in the demo). | Chronicler | 1:33 |
| AeroPress, inverted (patterns from champion recipes) | 18 g | 1:16 standard, or 1:5 to 1:11 concentrates topped up with water | coarser than traditional (no grinder named) | around 2 min in recent winners, with a competition limit of 5 min | Brew inverted with a few quick stirs and at least one paper, then press slowly over 30 s or more. Dilute afterwards if you like. Coffee: any. | Sprometheus | 4:50 | ||
| AeroPress, plunger fitted to slow the drip | 15 g | 250 g | about 1:16.7 | about 3:30 | Unrinsed paper. Bloom for 1:30, add the rest of the water, stir back and forth with a spoon from filter to surface, then seal with the plunger. Swirl at 2:30 and press slowly over 45 to 60 s until it hisses. Coffee: any. Use cooler water for darker roasts and hotter for lighter. | Sprometheus | 1:00 | ||
| AeroPress, inverted (espresso-style comparison) | 18 g | Comandante 20 to 22 with Red Clix | Inverted. Stir for 20 s, steep 1:10 to 1:20, then press. Strong but thin with little crema, and good with milk. Coffee: Brazil medium espresso roast. | ECT | 1:02 | ||||
| AeroPress with Fellow Prismo (metal filter, valve) | 18 g | 65 g | about 1:3.6 | slightly coarser than for the plain AeroPress | Pour 65 g, stir 20 s, rest 1:10 without the plunger, then press hard straight away. Fruitier and fuller, a little muddy. Coffee: Brazil espresso roast. | ECT | 4:10 | ||
| AeroPress with Joepresso (51 mm pressurised basket) | 16 g | 55 g | about 1:3.4 | very fine | Tamp with the shower screen, add 55 g, no stir, steep 1 min, then press slowly and steadily. Creamy and round, the nearest to espresso. Coffee: Brazil espresso roast. | ECT | 8:19 | ||
| AeroPress, standard orientation | 15 g | 92 °C | Comandante about 19 clicks, slightly finer than for a small V60 | 2:15 | Fill with water, wait 40 s, stir 6 to 8 times, cap and press slowly from 1:40, finishing near 2:15. Coffee: washed Ethiopia. | ECT | 2:01 | ||
| AeroPress, concentrate plus bypass water | 15 g | 155 g | 75 g brew water + 80 g bypass | as for the standard brew | 1:55 | Pour 75 g, stir 4 to 6 times, flip at 1:30 and press slowly to 1:55, then dilute with 80 g of water. Coffee: washed Ethiopia. | ECT | 3:01 | |
| AeroPress, upright | 18.5 g | 270 g | about 1:14.6 | 88 °C | about 2:30 | Bloom with 50 g for 40 s and swirl. Add 220 g slowly into the centre and steep about 30 to 40 s. Cap and press slowly for about 30 s, stopping before the end. Coffee: bright filter coffee. Guest: Kai Keong Ng. | ECT | 3:12 | |
| AeroPress, the inventor's original upright method | 15 g | 88 g | about 1:6 | 80 °C | fine, close to espresso | about 1 min | About one scoop (15 g) in the chamber, water to the 1 mark (85 to 90 g), stir 10 s, press over 20 to 60 s and top up with water to taste. Coffee: 80 °C for medium roasts, 85 °C for light. Guest: Alan Adler. | ECT | 1:33 |
| AeroPress, inverted (2019 World AeroPress Championship recipe) | 30 g | 220 g | 100 g brew + 120 g dilution | 92 °C | coarse, Comandante about 30 clicks | about 1:00 plus pressing | Add 100 g, stir hard 20 times, fit the rinsed paper and push out the air. At 40 s flip and press. Dilute with 120 g at 92 °C and pour between vessels to bring it to about 60 °C. Coffee: washed El Salvador Bourbon. | ECT | 1:02 |
| AeroPress, inverted, two rinsed papers (2021 championship recipe) | 18 g | 200 g | 1:11 | 80 °C | medium to coarse, on a Comandante | about 2:00 | Pour 50 g at 80 °C and stir slowly three times, then fill to 200 g. At 50 s stir three more times, push out the air and cap. Flip at 1:40 and press until about 2:00. Swirl for 30 s and pour between cups. Coffee: fruity washed African (Burundi in the test). | ECT | 3:35 |
| AeroPress, upright concentrate | 14 g | 55 g | about 1:4 | 85 °C | Comandante, 8 clicks | about 1:00 | Fill to the 1 mark (50 to 60 g), stir 10 to 15 s and press gently. About 40 g comes out, to dilute or add milk to. Coffee: Rebelbean limited-edition Peru. | ECT | 1:08 |
| AeroPress, room-temperature water | 14 g | 55 g | about 1:4 | 20 °C | Comandante, 6 clicks | just over 1:00 | 50 to 60 g of room-temperature water, stir 30 s, press gently. Coffee: Peru. | ECT | 2:41 |
| AeroPress, Tim Wendelboe-style full cup | 14 g | 200 g | 1:14.3 | 93 °C | Comandante, 16 clicks | about 1:30 | Add 200 g and stir, then fit the plunger to stop the drip. Near 1:00 take it off, stir, refit and press gently. Coffee: Peru. | ECT | 4:12 |
| AeroPress, inverted | 14 g | 200 g | 1:14.3 | 93 °C | Comandante, 16 clicks | about 1:30 | Steep inverted for 1 min, flip and press. Coffee: Peru. | ECT | 5:54 |
| AeroPress over ice, inverted | 14 g | 200 g | 100 g water + 100 g ice | Comandante, 12 clicks | about 1:30 | Steep 100 g of water for 1 min, then press onto roughly 100 g of ice. Coffee: Peru. | ECT | 7:27 | |
| AeroPress, inverted long steep | 14 g | 200 g | 1:14.3 | 93 °C | Comandante, 30 clicks | about 8 min | Steep 4 min, stir, steep 4 min more, cap and press. Coffee: Peru. | ECT | 11:38 |
| AeroPress big batch (The Coffee Chronicler's method, as ECT shows it) | 23 g | 350 g | 1:15.2 | 93 °C | Comandante, 14 clicks | Add 175 g in two stages with a swirl. Press the liquid out in rotating 1 cm plunges and repeat. Refill with 175 g and wait 60 s before the final press. Coffee: Peru. | ECT | 13:26 | |
| AeroPress, upright, room-temperature water ('two-minute cold brew') | 15 g | 65 g | about 1:4.3 | 20 °C | very fine, Comandante about 8 clicks | about 2:00 | Room-temperature water to the 1 mark, stir for 60 s, press gently, then dilute with iced water to taste. Coffee: Ethiopia Yirgacheffe. | ECT | 1:06 |
| AeroPress with flow-control cap | 15 g | 250 g | about 1:16.7 | Timemore C3 Pro at a filter setting | Coffee in, water in, fit the flow-control cap and steep without agitation, then press. Steep time is the main lever on extraction. | Quan | 8:06 | ||
| AeroPress, upright, two stir stages (recipe built live) | 16 g | 220 g | about 1:13.75 | 94 °C | the first try was too fine (bitter, astringent), and the coarser second try tasted cleaner and juicier | about 1:30 | All the water in, stir three times, fit the plunger and wait a minute. Lift the plunger, stir three times, refit and press over about 30 s. Coffee: washed Kenya Kamwangi AA, Kirinyaga, roasted the night before. | Bluebird | 1:34 |
| AeroPress, upright, two stir stages | 16 g | 220 g | 1:13.75 | about 24 clicks on a Comandante, medium-coarse. The roastery ground it on its EK43 | about 2:00 | Coffee, then all the water at once. Stir five times and fit the plunger to hold a vacuum. At 1:30 lift the plunger, stir five more times, refit and press slowly over 30 s. No need to rinse the paper. Coffee: washed Kenya Kamwangi AB. | Bluebird | 3:03 | |
| AeroPress (original style), inverted | 16 g | 220 g | about 1:13.75 | 94 °C | about 1:45 | All the water in, cap on, steep 1:00, then flip onto the mug, swirl and press for about 30 s. Unrinsed paper, with water treated to about 100 ppm. Coffee: washed Ethiopia Aricha, Yirgacheffe. | Bluebird | 6:38 | |
| AeroPress, upright (Tim Wendelboe-inspired) | 16 g | 220 g | about 1:13.75 | medium-coarse, about 26 clicks on a Comandante-type hand grinder | 1:30 | All the water in, stir three times and put the plunger on. At 1:00 lift the plunger, stir three times, refit and press slowly. Coffee: washed Kenya Kamwangi AB, light filter roast. | Bluebird | 3:01 | |
| AeroPress, zuppa lunga (soup-style percolation through a tamped bed, no attachments) | 15 g | 150 g | 1:10 (1:3 to 1:5 for a stronger cup, or 1:12 to 1:13 if it fits) | 93 °C | the same grind as zuppa lunga on the OXO Rapid Brewer | Paper in the cap, 15 g in, then tap the bed level. Lay a second paper on top and push it down with the plunger's rubber end to tamp the bed. Twist the plunger out slowly so the puck stays intact, and push the paper back down with the paddle if it comes up too. Pour gently at first, then faster, to 150 g, keeping the top paper still so clear water sits above the puck. Move the brewer gently (a knock can lift the paper), fit the plunger and press very slowly. If the top paper floats up, it turns into an immersion brew with more body. Cooler water helps keep it down (one viewer goes as low as 70 °C) but extracts less. Coffee: rested coffee works best, because very fresh coffee can lift the top paper. | Hedrick | 2:37 |
Summarised in our own words from the creators' videos, with every point linked to the moment it comes from. Notchbook isn't affiliated with or endorsed by any of these creators, so please watch the originals for full context. Sources
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