Around 200 grams or 7 ounces of hot water (I recommend 180°F-190°F/83°C-88°C water for dark roasts, 205°F- 210°F/96°C-99°C for light roasts, and somewhere in the middle for medium roasts)
Brew using the Flow Control Filter Cap: Fill chamber up to the (4) with water.
Brew using the Vacuum Method: Fill the chamber with water up to the (4), then insert the plunger about 1/2 inch (1 cm) into the top of the chamber. This creates a vacuum that halts dripthrough.
Add ground coffee to chamber and shake to level.
Add water and stir 15-20 times. (The water should reach about the level of the ‘4’ on the chamber.) If using the Vacuum Method, insert the plunger about ½ inch (1 cm) into the top of the chamber.
Allow to brew. For dark roasts, allow 1:00 for total brewing time. For medium roasts, allow 1:45. For light roasts, allow 2:15.
Insert an AeroPress metal or paper filter to the filter cap and screw the filter cap onto the bottom of the chamber. (A single paper filter will give a ‘clean French Press’ mouthfeel.)
Plunge with even, gentle pressure. Near the end of the press, accelerate the plunge through the hissing sound until the plunger compresses the coffee puck (this pushes fine particles and coffee oils into the cup, especially if using a paper filter).
Dilute with hot water to taste.
Enjoy!
Recipe Note
This is a much quicker brew time than a French press (4+ minutes steep time). AeroPress coffee makers allow us to get the best flavors out in an efficient manner without losing heat or over-brewing the coffee.
