WAC 2016 Runner-Up
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Brew spec
- Method
- Upright
- Cup type
- Regular Cup
- Coffee
- 20 g
- Water
- 230 g
- Temperature
- 95°C
- Ratio
- 1:12
- Grind size
- Coarse
- Brew time
- 1m 50s
- Steps
- 6
Grind converter
Coarse · ~900 µmGrinds ~0–1090 µm
Recommended setting
32
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 Jérôme Dittmar's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
20 g coffee · 230 g water
Place a paper filter in the cap and rinse with hot water.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 20 grams of ground coffee
- 230 grams of 95ºC water
How to brew
- 1
Place a paper filter in the cap and rinse with hot water.
- 2
Add 20 g of ground coffee to the brew chamber.
- 3
Pour 40 g of hot water over the grounds.
- 4
Let bloom.
- 5
Pour an additional 190 g of hot water.
- 6
Slowly press into the cup.