FAQs

A good grinder will grind coffee into particles of uniform size. Very fine particles block the flow of water and make it difficult to press. The same blocking occurs if your grinder is dull and produces particles of varying size because the fine particles block the spaces between the larger particles. We recommend using a burr grinder instead of a blade grinder.

Use fine drip or espresso grind. Espresso grind takes longer to press and requires skill and patience for multiple scoops but makes a richer brew more quickly due to more particle surface area. You can use preground drip coffee from the grocery store but you may want to use slightly more coffee or let it steep for a little more time to reach the same strength it would reach using a finer grind.

A level scoop holds 11.5 grams of coffee or about 2.5 tablespoons. A heaping (rounded) scoop of coffee holds 14 grams or 3 tablespoons.

We don’t currently make a larger AeroPress. But if you do two or three 3-scoop pressings into an 8 or 12 cup carafe and then top off the pot with hot water, you will have enough American style coffee to serve a small gathering in less time than it takes to brew a carafe of drip coffee.

All of our tasters agreed that coffee brewed at these temperatures tasted the best. These temperatures deliver smooth, rich brews without the bitterness and acidity that come with using hotter water. One of the advantages of the AeroPress is the user controls all the brewing process variables including the temperature of the water used. We recommend brewing with water of different temperatures to determine one's personal preference.

Look down into the chamber from above. The numbers on the outside are visible through the material particularly if looking down against a light background.

Ground coffee floating around in the chamber can make it difficult to judge the water level. Try pouring in half of the water, stirring to wet all the grounds, and then pouring up to the desired level.

It is normal for a minor amount of liquid (about 5%) to drip through prior to stirring and pressing. If a lot of liquid runs through prematurely, remember to shake to level the grounds and pour the hot water slowly. If an excess amount still runs through prematurely, you need to use a finer grind of coffee.

1. You may need to use a better or sharper grinder. A good, sharp grinder (ideally a good burr grinder) grinds coffee into particles that are all the same size. A cheap or dull grinder produces a wide variety of particle sizes and the very small dust-like particles at the fine end of the particle size distribution block the flow around the larger particles, turning the layer of coffee particles into a barrier that blocks your pressing.
2. Press gently, there is no rush. Pressing hard actually compacts the coffee particles into a barrier, making it harder to press. You can try pressing down half an inch, then hold the plunger there and let the air pressure in the chamber do the pressing for you. Then after 5 or so seconds of waiting, press another half inch down and repeat until finished pressing.
3. If the above two points don’t work, use a coarser grind until you get to where a minor amount drips through prior to pressing and slow, gentle pressing takes 20 to 40 seconds.

Many people say that espresso must be made with 9 bars of pressure. If you use this definition then no, the AeroPress does not make espresso. But if you define espresso by the taste of the drink in the cup, certainly many people think the AeroPress can brew espresso. Since AeroPress brewed coffee can be made into lattes, cappuccinos, and other espresso based drinks, we feel it is important to use the term "espresso" when describing what the AeroPress brews so potential customers will understand how AeroPress brew can be enjoyed.