What is the difference between the standard and inverted AeroPress method?

In the standard method, the AeroPress sits upright on your cup and you brew directly into it — coffee can start dripping before you plunge. The inverted method flips the AeroPress upside down during brewing, preventing any dripping and giving you full control over steep time. The inverted method is more popular in specialty coffee because it allows longer steeps without drip loss. Both methods produce excellent coffee; the standard method is simpler and less risky to execute.

What grind size should I use for AeroPress?

Medium-fine (slightly coarser than espresso, slightly finer than pour over) works for most AeroPress recipes. The beauty of the AeroPress is that it's forgiving — you can adjust grind size and steep time to compensate. For a 1-2 minute brew, medium-fine works well. For a shorter press (under 1 minute), go finer. For longer steeps, go slightly coarser. If your coffee tastes sour, grind finer or steep longer. If it's bitter, grind coarser or reduce steep time.

What coffee-to-water ratio should I use for AeroPress?

The most common starting ratio is 1:12 to 1:15 (e.g., 17g coffee to 200-255ml water) for a full-bodied filter-style cup. For espresso-style concentrate, use 1:3 to 1:5 (e.g., 20g coffee to 60-100ml water) — this produces a short, intense brew you can dilute with hot water or pour over ice. The AeroPress World Championship has produced winning recipes using nearly every ratio imaginable. Start with 17g/250ml and adjust from there.

How long should I steep coffee in an AeroPress?

1-2 minutes is the standard range for most AeroPress recipes. Shorter steeps (under 1 minute) with finer grinds produce cleaner, brighter cups. Longer steeps (2-4 minutes) with coarser grinds produce more body and sweetness, similar to French press. Unlike French press, you can stop extraction at any point by pressing — the AeroPress gives you direct control. Beginners should start with 1 minute 30 seconds, taste, and adjust.

How to Make AeroPress Coffee: Classic & Inverted Methods

What You Need

AeroPress

The original AeroPress by Aerobie, or the AeroPress Go (travel model) or AeroPress XL. Includes the chamber, plunger, filter cap, paper filters, stirrer, and funnel. Replace filters when they look worn. Paper filters produce a clean cup; metal filters produce more body.

Burr Grinder

Grind medium-fine for standard AeroPress, finer for stronger concentrate. The AeroPress tolerates a wide range of grind sizes — this versatility is part of its charm. Experiment with grind size as your primary dial for changing the flavour profile.

Kettle

Water at 80-96 degrees Celsius depending on your method. Lower temperatures (80-85C) produce smooth, sweet extractions. Higher temperatures (92-96C) produce brighter, more complex cups. The AeroPress is forgiving — start at 90 degrees and adjust.

Scale and Timer

17-18g of coffee per 200-240ml of water is the standard AeroPress ratio. A scale ensures repeatability. A timer keeps your brew time consistent. Total brew time should be 1.5 to 2.5 minutes for standard method.

Standard Method (7 Steps)

Rinse the Filter

Place a paper filter in the filter cap and rinse it thoroughly with hot water through the AeroPress into your cup. This removes papery taste from the filter and pre-warms both the cap and the cup. Discard the rinse water.

Assemble and Add Coffee

Lock the filter cap onto the chamber. Place the AeroPress on your cup or mug on the scale and add 17g of medium-fine ground coffee. Tare the scale to zero.

Bloom

Pour 50ml of 90-degree water over the grounds, ensuring all grounds are saturated. Stir once and wait 30 seconds for the bloom. Fresh coffee will bubble as CO2 escapes. If there is no bubbling, your coffee may be stale.

Pour and Stir

Pour the remaining water (150ml more for a 200ml total brew) and stir gently for 10 seconds. Place the plunger on top of the chamber, creating a seal. This stops coffee dripping through the filter prematurely.

Steep

Wait until your total time reaches 1:30 from the first pour. The steep time is where extraction happens. Longer steeps produce stronger, more complex cups. Shorter steeps produce brighter, lighter cups. Experiment between 1 and 2.5 minutes.

Press

Press the plunger down slowly and steadily over 20-30 seconds. Stop pressing when you hear a hissing sound — this is air, not coffee, and pressing through it produces bitter fines. The total time from first pour to end of press should be under 2.5 minutes.

Dilute if Needed

Standard AeroPress produces a concentrate similar in strength to espresso. Add 50-100ml of hot water to produce a filter-coffee-strength drink, or drink it as-is over ice for a flash-chilled brew. Rinse the AeroPress immediately for easy cleanup.

Troubleshooting

Sour or Sharp

The coffee tastes sour, sharp, or thin — under-extracted character.

Fix: Extend steep time, use hotter water, grind finer, or use a slightly larger dose. Also check that all grounds were fully saturated during the bloom.

Bitter or Harsh

The coffee is unpleasantly bitter or astringent.

Fix: Reduce steep time, grind coarser, or use cooler water. Never press through the hissing sound at the end of the plunge — that over-extracted air and fines are the most common source of bitterness.

Leaking During Brew

Coffee drips through the filter during the steep before you plunge.

Fix: Ensure the filter cap is locked on firmly. For the standard method, place the plunger tip into the chamber top immediately after pouring to create a vacuum seal that prevents dripping. Consider using the inverted method for full control.

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