Chris Baca
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Brew spec
- Method
- Inverted
- Cup type
- Regular Cup
- Coffee
- 16 g
- Water
- 272 g
- Temperature
- 95°C
- Ratio
- 1:17
- Grind size
- Medium
- Brew time
- 2m 15s
- Steps
- 6
Grind converter
Medium · ~650 µmGrinds ~0–1090 µm
Recommended setting
25
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads Chris Baca's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
16 g coffee · 272 g water
Add some hot water to the brew chamber to preheat it. Give it a swirl, then pour it through the filter and cap into your cup. Discard the rinse water.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 16 grams of ground coffee
- 272 grams of 95ºC water
How to brew
- 1
Add some hot water to the brew chamber to preheat it. Give it a swirl, then pour it through the filter and cap into your cup. Discard the rinse water.
- 2
Add 16 g of ground coffee to the brew chamber. Grind the coffee a bit finer than a standard drip setting.
- 3
Add 272 g of hot water to the brew chamber. Pour aggressively to ensure you saturate all of the grounds. Spinning the chamber as you pour may help.
- 4
Immediately start stirring. Make sure your spoon or paddle goes all the way to the bottom to break up any clumps.
- 5
Fasten the filter cap and let sit.
- 6
Flip the AeroPress and press into the cup. Stop when you hear a hissing sound. It should take about 15 to 30 seconds.