Most AeroPressers that have read, well, glanced, at the AeroPress instructions, have probably thought to ourselves – “2 spoonful’s! – WOW! That seems like a lotta coffee, do I really need that much”!
So, we figured, let’s see what the coffee whizzes and AeroPress connoisseurs actually think (and drink!). And after having emailed several experts, explored copious resources dedicated to coffee (forums, blogs, Facebook groups, YouTube videos, barista and retail websites and specialty cafes), we decided to throw in some other crucial coffee specifics.
According to the AeroPress “Pressperts” – the Perfect AeroPress Ratio!
What’s the perfect grind, water volume, water temperature, coffee bean and brew time for an AeroPress?
|Who?||Grinds(g)||How long? (seconds)||How Hot? (Degrees °C)||How fine?||How much H20? (ml)||Type of coffee?|
|Kaffikaze (Norway)||16||50 steep20 press||96||Bit finerthan filter||260||Fruity and acidic coffees. Not the nutty chocolatey ones.|
|Mile High Aeropress Club (Aerospace)||14||90||93||Damn you fine!||200||Sweet chocolate nutty coffees.|
|AeroPress UK||16||30||Between 90 – 95||1.4 bit finer than filter. (Micro-filter)||Just fills up the AeroPress under the brim!||Chocolate, nut, South American, (Has Bean is currently in the office)|
|Has Bean(UK)||17||40||80-85||Slightly finer than filter grind||Fill container ¾||Bolivia Finca Belinda Caturra or Brazil Fazenda Passeio|
|Sweet Marias(US)||2/3 AeroPress spoons||20 Steep 10-20 press||90-93||Medium-fine, a bit finer than drip filter coffee||Fill container – ½ to ¾||–|
|Barista Kim(Spain)||17||60||78||Slightly finer than filter grind||250||“todo lo que es bueno” – everything that tastes good!|
|Stumptown Coffee(US)||17||60||96 or 30 seconds off the boil||As fine as table salt||Just above “level 2” mark on AeroPress||Kenya Gaturiri|
|Brown Bear(UK)||2/3 Tablespoons||30||96||Just finer than filter (Their omni- grind is perfect)||Fill it up to the top! (inverted)||Any of Brown Bear Range can be used with AeroPress!|
|Mr Barista (Romania)||15||40 steep20 press||85-88||Twice as fine as regular drip||200(inverted)||Kenya AA+ Keruguya, SL34 and Ruiru 11 or Colombia Cauca Inza, Cattura|
|Blankbox Coffee(UK)||15||40 steep 20 press||85-90||4.5 on a Ditting. (5 being for paper filter)||250 (inverted)||Try everything and compare to find what you like. Rwandan Fully washed Red bourbon at the moment!|
|Café Espresso Kampot (Cambodia)||Level with the bottom of the 3 circle||60 steep 30 press||just below 96||Espresso grind||Fill it to the top! (inverted)||A blend of Laotian & Vietnamese Arabica with a touch of Cambodian robusta|
|nextday Coffee(UK)||17g||40-45 steep20 press||88-92||Slightly finer than drip filter||Fill to just below the brim (inverted)||Something nice and fruity|
|Seattle Coffee Gear(US)||17g||10 second stir then press immediately!||92||Espresso grind||Up to “level 4” mark||Tangletown from Zoka|
|Chris Dodson Coffee(US)||19g||60-90 sec steep||93-96||Slighty finer than pour over (but every coffee is different)||250||The coffee that makes you smile!|
|Badger & Dodo Boutique Coffee Roasters (Rep. Ireland)||16g||60 sec||88-92||Medium-Fine Grind||220||Washed Central Americans, Rwandans and Burundi|
|Ozone Coffee Roasters London||15g||13 sec steep30 sec press||93||Damn yo fine.||220||No pre-infusion!|
|The Specialty Coffee Company(UK)||15g||45 sec steep||95||Slighty finer than filter||240 (inverted)||Guatemalan AntiguaPre-infuses with 100g water|
All these methods pre-infuse with a small volume of water, around 30ml, for between 20-30 seconds (unless otherwise stated).
Perfect Daily Grind.