Inverted Concentrated AeroPress
Tasting goal: Dense, syrupy, jammy — concentrated fruit and sweetness
Best for: Light-to-medium Arabica, including funky naturals and honeys. Dialled for light-medium roast Arabica.
Brew spec
- Method
- AeroPress
- Species
- Arabica
- Roast target
- Light-Medium
- Pours
- 2
- Dose
- 18 g
- Water
- 220 g
- Ratio
- 1:12.2
- Temperature
- 86–88°C
- Grind size
- Fine
- Total time
- 2:15
Grind converter
Fine · ~460 µmGrinds ~0–1090 µm
Recommended setting
13
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 walks you through every pour, tare, and pause for this recipe, with a randomly selected background loop running throughout the brew.
Current phase
Setup
18 g coffee · 220 g water
Set the AeroPress inverted on the scale.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Inverted brewing gives you full control of the steep — nothing drains early — so you can build a dense, syrupy concentrate. Ideal for light-to-medium Arabica, especially wild naturals and honeys you want to sip slowly.
Use this recipe when…
- You've got an expressive light-medium coffee, often natural / honey.
- You want a concentrated, jammy cup (dilute to taste afterwards).
The two pours
- Inverted position on the scale. Add 18 g of coffee and tare to zero.
- Bloom — start the timer, pour 50 g, stir gently to wet all grounds.
- Fill — pour up to 220 g, then cap with a rinsed filter.
- Steep to 1:45, then flip carefully onto your cup.
- Press gently over ~25 seconds.
Adjustment notes
- Want it lighter? Add a 1:1 hot-water bypass after pressing.
- Sharp or solventy? Grind a click coarser and drop to 84°C.
- Flip with confidence — hesitating is what causes spills.