The Ultimate Aeropress Coffee Recipe
How to make better coffee at home with the Aeropress coffee maker & the Fellow Prismo attachment! Scratch that. Not better coffee. This is the BEST way to make coffee. Period. End of story. No ifs ands or buts about it!
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Things You’ll Need:
Aeropress
Fellow Prismo
Grinder
Scale
Coffee
Water
The BEST Aeropress Coffee Recipe In Existence:
1. Boil water @ 205°F
2. Place reusable metal Prismo filter within the plastic housing
3. Place 1 standard Aeropress paper filter over the metal filter
4. Attach Prismo to Aeropress
5. Weigh out 23g coffee
6. Grind coffee medium/coarse
7. Add coffee to Aeropress
8. Bloom/Degas coffee with 50g of water for 30 seconds and then swirl
9. Add remaining 225g of water and swirl with a spoon
10. Let coffee brew for 2 minutes
11. Place Aeropress over an empty coffee cup
12. Insert plunger and begin pressing at 2.5 minutes
13. Place coffee filled cup on a scale and tare
14. Add 25g hot water and swirl once more
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What Is An Aeropress:
Popular with coffee enthusiasts worldwide, the AeroPress is a new kind of coffee press that uses rapid, total immersion brewing to make smooth, delicious, full flavored coffee without bitterness. It’s a great addition to any kitchen. Durable, lightweight, and compact.
Why Use An Aeropress?
Total immersion and rapid filtering yield the richest, most flavorful coffee that you have ever tasted and clean up takes only a few seconds.
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Coffee To Water Ratio:
What’s the best coffee to water ratio? There’s no right answer. It’s all personal preference.
My Ratio: 1 : 13 (23g coffee : 299g water)
Standard/Golden ratio: 1 : 18 (23g coffee : 414g water)
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Blooming Coffee (De-Gassing)
What does it mean to bloom coffee?
Simple. It’s the fast release of gas that occurs when hot water comes in contact with coffee grounds.
When coffee is roasted carbon dioxide (gas) gets trapped within the beans. As coffee ages it will continue to Degas but it’s still important to bloom in order to release these gases before brewing.
If grounds are not allowed to bloom before brewing, the gas can impart a sour taste. Carbon dioxide also repels water, which interferes with the brewing process. Water can freely extract the aromatics and oils in coffee only after carbon dioxide has escaped.
How much water should you use to bloom coffee? Generally, double the amount of coffee.
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Grind Size:
What’s the best grind size for coffee? Well, it depends…
This is another factor that can critically affect how your coffee tastes for better or worse. I’ve tried everything from a grind size verging on the finer side to a much coarser grind resembling what you would use for cold brew coffee.
After much experimentation using the Aeropress I’m very happy with the results I get using a medium grind leaning towards coarse. 23 ticks on the Baratza Encore for reference.
When coffee is ground finer, it has more surface exposure. This means that extraction will happen more quickly with a finer grind and less quickly with a coarser grind.
Finer grind = Quicker extraction
Coarser grind = Slower extraction
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Brew Times:
How long should you brew coffee for? What’s the best brew time for coffee? Great question.
Brew time should be adjusted depending on how the coffee was roasted. When you introduce coffee beans to water, it extracts a number of their chemical compounds. The compounds responsible for fruity notes and acidity are extracted first. It then extracts sugars to produce sweet flavors, and then the compounds that create bitterness. Under-extracted coffee can taste sour because the sugars haven’t yet extracted, and over-extracted coffee can be bitter.
Since light roasts are less porous than darker ones, their compounds extract more slowly. Alternately, the flavor compounds will extract more quickly with a darker roasted coffee.
Light roast = Brew longer
Dark roast = Brew shorter
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Water Temperature:
What’s the best water temperature for making coffee?
This will vary depending on what type of coffee you’re using and how it was roasted. Do consider whether it’s a more floral & fruity lightly roasted African coffee or a more dessert-dominant & chocolate heavy dark roasted Colombian coffee.
I like to stay between 200-210F depending on the coffee. General rule of thumb is lower temperatures for darker roasts and higher temperatures for lighter roasts.
Hotter water = quicker flavor extraction
Cooler water = slower flavor extraction
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My greatest piece of advice would be to experiment! Play around with all of the variable listed above to find exactly what you like so you can recreate that “perfect” cup every single time.
Hope you found this video helpful! If you have any questions, drop a comment and let me know what’s up ;)
00:00 Why Aeropress?
2:21 Fellow Prismo
4:37 What You’ll Need
6:40 Coffee Science
10:25 The Recipe
14:39 Final Thoughts
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