Brewing coffee with an Inverted Aeropress
Great coffee, anywhere, less stress.
The Aeropress is the ultimate in go-anywhere, no-fuss filter coffee making, but that doesn’t mean there aren’t endless variations in how to use it.
This recipe literally inverts the Aeropress brewer, so no water drips through the filter until you’re ready.
You’ll get a slightly different flavour because this leaves more water during the immersion stage of the brew, before pressure forces the water through the coffee grounds and filter.
As well as your Aeropress and some freshly ground filter coffee (I’m enjoying our Kenyan coffees at the moment) you’ll also need a grinder, scales and a kettle.
Ready?
Let’s do this.
1. Put the paper filter into the cap, rinse well then put aside.
Rinsing gets rid of the paper taste. You can also pre-warm your cup with some hot water at this stage… but don’t forget to throw out the rinse water from your cup before brewing (we’ve all been there once).
2. Put the plunger inside the main chamber of the Aeropress, so it forms a seal.
It should now balance on the plunger, leaving the other side open and facing up. (Keep the cap somewhere handy – I leave it resting on the mug)
3. Grind 14g of coffee and place in the Aeropress.
Freshly ground is always best, and for Aeropress it should be similar in size to rough beach sand.
4. Pour 50ml of water, just off the boil, straight into the aeropress.
You’re aiming for around 92–94° celsius. If you don’t have a temperature controlled kettle, leave the water for a minute or two after it’s boiled and you’ll be close.
5. Stir twice, in a circular motion.
This helps ensure all the grounds are wet. Twice is plenty, you’re just making sure all the grounds are soaked.
6. Wait 30 seconds
This is the ‘bloom’ — when gasses trapped in the coffee are released. The mixture (called the slurry) will often bubble slightly.
7. Add another 170ml of water, stir again
There’s now 230ml of water, which fits the magic ratio of 6.1% coffee to water.
8. Wait a little longer.
The next step should begin around 2 minutes after your first added water for the bloom.
9. Attach the cap with the filter paper, and screw it into place.
Be gentle, this is the once moment I’ve bumped it and made a mess (but more importantly, lost a whole cup of coffee)
– here comes the exciting bit –
10. Invert the Aeropress so it’s sitting on top of your cup.
It’s easiest to grip it by the middle so you’re holding both halves.
Don’t worry too much about spilling — the top of the Aeropress forms a seal so as long as you keep hold, there’s not much chance of leaking.
11. Press down on the plunger until you hear air hiss.
It takes a little bit of pressure to push the water through the paper. You’re aiming for this step to take around 30 seconds.
12. Enjoy!
(We shouldn’t need to tell you how to do this part)
Mastered that? Now mix it up
In a hurry, or just like skipping steps? Add all the water in one hit and reduce the brew time.
If it’s hot, brew your Aeropress over ice for a chilled coffee. Just weigh the ice and use that much less water in Step 7 (so if you use 50g of ice, add 120g of water at step 7).
The sharing type? Make an Aeropress for two by upping the amount of ground coffee, then use a small jug instead of a cup, mix and split between two cups then dilute with a little more water. Or milk, if that’s your jam.
Want more? This brewguide (and plenty more) are also on our website.
Sample Coffee Roasters is a small coffee roaster in Sydney, Australia. We celebrate great coffee in our cafes and send a different coffee to your door anywhere in Australia every two or four weeks with our coffee deliveries, telling the story of each coffee and the producers around the world who made it.
