Do you have a pressing AeroPress question?

Here is your chance to get your question answered by AeroPress inventor Alan Adler! Simply use the form below to submit your question. If your question is chosen, it will be shown right here with your first name plus initial along with Alan's answer. Please understand we do not expect to be able to show all questions submitted and also that Alan will not disclose our product development plans or recommend products of other companies. If you are having a problem with your AeroPress coffee maker, please contact our Customer Service team.

Here are the questions that Alan has answered!

Please visit our “Evolution of Materials” (https://aeropress.com/use-it-now/evolution-of-aeropress/) page in this website for our explanation of the evolution of materials used in the manufacture of AeroPress coffee makers. There were good reasons for each of the changes and the material currently being used makes the best AeroPress ever. To aid with seeing the water fill level in your AeroPress, please try viewing down into the AeroPress chamber as opposed to from the side. That's much easier.

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Thank you for your question and yes this is me (Alan). I enjoy answering people’s questions about the AeroPress. Your suggestion to improve the look of the AeroPress is one we often hear. We just as often hear from fans on the other side who like the techy purely functional look. We consider changes like offering different colors from time to time but you need to be aware that when this is done, it adds great complexity to distribution. However, I sincerely appreciate your kind words. Feedback like yours is an aging inventor's reward.

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A level scoop holds about 12 grams of beans or grind. Every morning I used 2 and a half scoops which is about 30 grams.

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In the coffee world "acidity" is a desirable flavor parameter. I'll assume that you are referring to acid level. AeroPress brew has lower acid level because of the short wet time and the lower brewing temperature. We discovered that when we measured the brew with a pH meter.

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One scoop of grind and fill hot water to the [1] on the chamber produces a single espresso-strength shot. A double shot is made with two scoops of grind and fill hot water to [2] on the chamber. If you want it more concentrated, try two scoops of grind and water filled to between [1] and [2] on the chamber. Alan

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I am not familiar with the Kinu M47 manual grinder so I cannot comment on its settings. If I am pressing one scoop, I use one click coarser than espresso setting on my grinder. If I am pressing two scoops, I use "fine drip" setting.

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You can brew two 8oz cups of coffee with one pressing of the AeroPress. Just brew two shots of espresso style coffee (use two rounded scoops of "fine drip" ground coffee) and then add hot water after the pressing to create two 8oz cups of American style coffee.

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Hi Dana, Scroll down on this page to the video of me pressing. https://aeropress.com/use-it-now/getting-started/. At 2:40 you'll see me rest my arm on the plunger. It's effortless. I'm letting the weight of my arm push the plunger. Alan

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Thanks for your question. We know that the AeroPress will not properly sit on some extra large mugs. We sized the AeroPress to properly work on 95% of mugs and apologize that some large mug owners will need to press into one and then pour into their preferred drinking mug.

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I've never seen any shape other than a cylinder. We call it a "puck". It's flat on the top and the bottom.

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I am very glad to hear that you enjoy your AeroPress. I have three suggestions that I think will help with your problem. First, soak your chamber in vinegar for ten minutes or so and then wash it thoroughly with soap and warm water. Second, remove the seal from the end of your plunger and thoroughly wash the seal in soap and warm water. Then put the seal back on the plunger and try your AeroPress. If it is still difficult to eject the puck, put a little vegetable oil on the edge of the seal to provide a lubricant.

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Users invented the inverted method. I think it began with Scott Marquardt in Chicago. I resort to that rarely when I have some coffee that was ground too coarse. But I don't steep because that increases bitterness. I just stir and immediately twist on the cap and filter, revert and press.

If your grind is between espresso and drip, the normal method works great. The tiny amount of brew that drips before you press has no perceivable effect on flavor or richness. I use the normal method every day.

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Try one half scoop and water to #1. Stir and press verrrry gently. If that works, you might try a full scoop. But you must press very gently.

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I don’t think wetting the grounds prior to wetting them when you add hot water will make a difference but we have not blind taste tested that additional step in the brewing process.

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I did compare against Chemex and cone filter pourover. They required 4 to 5 minutes drip time which resulted in more bitterness than AeroPress. The Clover was developed after the AeroPress but we had a "tasteoff" with judges against it at the Intelligentsia booth at the SCAA convention in Charlotte. The result was nearly a tie.

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The AeroPress and the AeroPress Go will both press into a mug with a minimum opening diameter of 2.75”. Yes you can certainly brew a cold brew concentrate and then add boiling water to make it hot. You will need to experiment with ratios to reach your desired drinking temperature. Yes, one scoop of beans equals about one scoop of the beans ground.

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There are no markings on the current AeroPress plunger. However many years ago, the plunger was marked. Now the number markings referred to in the instructions are on the chamber.

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Superior taste and better for your health are compelling reasons in our view to stick with selling only paper AeroPress filters. Research shows that even people with low cholesterol benefit from avoiding the approximately 10% jump caused by drinking metal filtered coffee.

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The materials we use in the manufacture of AeroPress coffee makers do not contain Bisphenol A but to generally answer your question AeroPress is very careful to only use materials in the manufacture of AeroPress coffee makers that are approved by the United States FDA, the EU, and other government agencies that oversee food preparation safety.

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First let me say that if you ever want to read or download the instructions for an AeroPress coffee maker you can do so on our website, aeropress.com. Your boyfriend is using his AeroPress as a pour over brewer, depending on gravity to push the hot water through the coffee grounds. A pour over brewer makes good coffee but an AeroPress makes even better coffee because the pressure accelerates the brewing process shortens the wet time, yielding a smoother brew. It was my desire to try shorter wet time that led me to try air pressure. When I first tasted the result I was amazed and delighted by how smooth it tasted. It was the smoothest brew I had ever tried.

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Thank you for your good suggestion. Made in the USA is on our packages. We will find a place on our website.

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We have no plans to offer a permanent filter for our AeroPress. We did blind taste tests comparing paper filtered to metal filtered coffee and the paper filtered coffee always won. Paper filters also remove two chemicals which increase harmful LDL cholesterol. Metal filters do not. You can google 'coffee and cholesterol' to learn about this. Thus it is better for your health to use paper filters.

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You are always welcome to send AeroPress, Inc. an email at [email protected] We read all emails. If you are interested in possibly licensing an invention to AeroPress, indicate your interest in your email and we will send you the procedure for submitting your invention.

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Your AeroPress has probably not changed. More than likely your grind has changed even if you (or the store) are using the same grinder. Try setting your grinder on a finer setting or, if that does not help, have your grinder serviced. Grinders get dull with use.

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Hi Ray, Thanks for your message. If you grind at home, set the grinder coarser for 3 scoops. Alan

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An AeroPress is going to get scratches. Ground coffee contains some hard bits. I recommend continuing to use your AeroPress until it stops working properly. The rubber seal is the component that gets the most wear but when it gets loose you should just visit our website, www.aeropress.com, and buy a new rubber seal. It is easy to replace on the end of the plunger.

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Hi David, I love physics. There are dynamic effects. The drag on each particle of grind is proportional to the flow velocity squared. So the dynamic drag on particles pushes them downward, compressing grind below. Then phenomenon below begin. I think that we can visualize any strata of grind as being sufficiently dense to behave approximately like a porous semi-solid. Pressing hard causes that strata become more densely packed and to also compress the grind below it. As we press, the more we compress the slurry, the greater this effect. There is no doubt that the pressing hard blocks flow and pressing gently gets the job done.

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The original AeroPress and the Go have the same cylinder and cap diameter but the flange that supports the AeroPress on your cup is smaller on the Go. The Go can sit on a cup with a maximum inside diameter of about 3.25” whereas the original AeroPress can sit on a cup with a maximum inside diameter up to about 3.75”.

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1. You can buy any AeroPress replacement part on our website, www.aeropress.com. 2. Your difficulty pressing is probably due to too fine a grind. Experiment with a coarser grind until your gentle pressing takes 30 to 40 seconds. 3. These experiments will probably lead to a grinder setting between espresso and drip. Also, consider the number of scoops you press and use a coarser grind when pressing more scoops.

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I recommend stirring for about 10 seconds and then pressing without delay. The short wet time helps to make AeroPress coffee less bitter than other brewing methods.

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Initially the AeroPress had exactly the ribs that you describe but we found that the ribs caused minor scratching on the inside of the chamber which affected appearance and they really were not needed. If your seal becomes loose in the chamber, order a replacement seal from this website.

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If you had asked how to make a richer cup, I would have recommended you use a finer grind. If you really do want a more acidic coffee (an unusual request), increase your steep time and/or your water temperature. Also, simply try more grind. You might like the resulting richer flavor.

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AeroPress only sells paper filters because our taste surveys indicate coffee filtered through a paper filter tastes better. We also have learned by reading medical research reports that drinking coffee that is not filtered through a paper filter raises your bad cholesterol and we want to do the right thing for the health of our customers.

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We changed from making the seal out of thermoplastic rubber to making it out of silicone because silicone is more durable. We did not detect any flavor difference.

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We only sell paper filters because coffee brewed using a paper filter tastes better than coffee brewed using a non paper (usually metal) filter plus a paper filter removes and a metal filter does not remove chemicals in coffee that raise your bad cholesterol. I would like to add that paper filters are both reusable many times and compostable right along with used coffee grounds. The manufacture of stainless steel filters is an energy consuming process that contributes to the pollution of our environment. Finally, 6,000 filters equal the same weight of paper as one daily newspaper.

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Those are not model numbers; they are stock numbers that vary by how the product is packed. All stock numbers that begin with “8” denote cases of our original AeroPress coffee and espresso maker so all of the stock numbers in your question denote cases of our original AeroPress.

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The various cups on the market contain ground coffee so yes you can use their coffee in your AeroPress. The coffee may be a bit stale and also not finely ground enough so you will need to experiment with the amount of coffee and the steep time to make a cup you enjoy.

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Our AeroPress paper filters feel sturdy because they are small. They do not contain any other material. They are made of the exact same filter paper that is used to make the cone filters you can buy in your local grocery store.

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Follow our instructions to brew some 3-scoop pressings of espresso style coffee prior to the guest's arrival. Then add hot water to serve American style coffee or add milk for lattes. This enables serving multiple guests rapidly.

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The right grinder setting depends on your grinder and also on the number of scoops of coffee you are brewing per pressing. Experiment. When pressing gently, aim for a press time of from 40 to 60 seconds.

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I am glad to hear you are enjoying your AeroPress. And thanks for your enthusiasm for a giant AeroPress. We shall see.

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The strength of coffee you enjoy most is personal so you should conduct some trials to determine your favorite way to brew using your AeroPress. The instructions that we provide with the AeroPress suggest using one rounded scoop (about 14 grams) of coffee for each shot of espresso style coffee desired and for each 8 oz serving of Americano style coffee. Try three rounded scoops and fill your 24 oz mug with Americano style coffee. That is a lot of coffee so you may need to use a slightly coarser grind and a little longer steep time. Experiment.

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The filter cap holds the filter tightly against the bottom circle edge of the chamber, insuring that all coffee is forced through the filter. The side holes of the filter cap are there because the pressing pressure will force a small amount of coffee to exit sideways above the paper filter. The side holes give this sideways forced coffee an escape where it will still drip down into your cup. Without the side holes a tiny amount of coffee might creep upward and along the bottom of the flange and drip outside of your mug.

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If you wish to halt the trickle for awhile, just insert the rubber seal a half-inch into the top of the chamber and the trickle will stop. This is similar to what we do when we clamp our thumb on the top of a straw to stop dripping out the bottom of the straw. Extending the brew time will result in more bite in your brew.

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Hello Alanna, I tested your suggested method in my lab today. There were substantial variations in strength for each cup and even greater variations in the amount of brew in each cup. It's hard to equally divide at this stage.

The way I've always done it is to press it all into one cup. Then add some water so the cup is about 2/3 full, stir, and dispense equal amounts into the three serving cups. The added water makes it easier to share 3 equal servings. NASA scientist Craig McReight taught me that trick. Finally, top off all three cups with more water to achieve American coffee strength.

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AeroPressers are inventors. I've tried that method but the result tasted similar to the simpler method of our instructions. Try it yourself and see what you think.

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Yes, we now recommend that people try brewing with room temp water. The brew is delicious and very smooth. Increase your stirring time to one or two minutes when using room temperature water to get full flavor. This may defeat your objective of saving time.

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Our scoop is much larger than the spoon that comes with most drip makers. The seep-through rate is determined by the fineness of grind and the amount of grind, not the perforated cap.

Try two of our scoop and a fine grind to get a rich brew.

Extending the time to 3-4 minutes as you describe will result in a more bitter brew. The object of the air pressure is to shorten the wet time to reduce bitterness. You should notice the sweeter result from pressing according to our instructions.

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Hi Amy, Thank you for your kind words. There are many different makes and models of grinders and they use different numbers. So rather than numbers, we recommend espresso grind for one scoop per pressing and midway between espresso and drip grind for two scoops per pressing, and standard drip grind for three or more scoops per pressing. Please remember to press gently because pressing hard compacts the puck and blocks the flow.

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I don’t comment on our product development plans but I can say that I find the small battery powered hand held frothers work very well.

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I remove the rubber seal every several months and brush it off under warm water. Originally we made the AeroPress rubber seals out of thermoplastic elastomer which lasted about five years if properly cared for. For two years now we have been making the rubber seals out of silicone. We expect our silicone seals to last longer than the old ones made of TPE but we really don’t know how long they will last. I have never personally had a seal wear out.

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The AeroPress Go stirrer needed to fit inside the packed up AeroPress Go, so we had to forego that feature. But we rounded the tip so that contact would be unlikely to tear the filter.

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Have you tried room temperature water? It makes a delicious brew.

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We would love to make the AeroPress clear again. But the material we currently use is more durable than the clear alternatives and we chose durability.

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Kenny, thank you for your kind words. I truly enjoy hearing about your enjoyment of our product. We don’t have an increased life expectancy number for our change to a silicone seal but we are quite confident it is substantial.

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The AeroPress brews faster than gravity drip methods, because of air pressure. The short time extracts rich flavor and leaves the bitterness in the grounds. And, of course, the AeroPress allows you to use any temperature water. 175F (80C) water is the overwhelming favorite of many tasters. If you haven't tried that you owe it to yourself to give it a try. Now we've discovered that AeroPress can brew in two minutes with room-temperature water. That brews the smoothest cup of all.

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Your procedure of separate and air dry is excellent. To make storage more compact you can leave the plunger pushed all the way through the chamber so the rubber seal protrudes and is not compressed inside the chamber. Let me add a suggestion. Remove the rubber seal from the end of the plunger every couple of months and clean the seal inside and out and the tip of the plunger.

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Our instructions say to press until the plunger reaches the puck. There are a zillion AeroPress tips in the coffee world and one says to stop pressing when the flow of liquid has turned to hissing air. I have a sensitive palate but could not detect any difference when I tried that.

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I encourage pressing gently when brewing with an AeroPress and gentle pressure in an AeroPress equals about 1/4 of a bar. If you press hard, the pressure will be about ½ of a bar. We conducted extensive taste tests and the amount of pressure applied did not affect the taste of the coffee brewed.

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More than a dozen subjects, ranging from coffee professionals to every day coffee drinkers chose 175F (80C) as the water temperature which yielded the best flavor. The short steep time resulting from ten seconds' stirring also contributed to the best flavor. Since the original testing, we've found that a stirring time of a minute when brewing with room temperature tap water yields excellent flavor.

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Robin Sam is a consumer that commented on the AeroPress.

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We do not recommend on our website products of other companies so I cannot recommend a particular burr grinder. My advice on coarseness is to use finely ground coffee. You will get a rich extraction. If pressing is too difficult with the amount of coffee you use, back off a little in the fineness until your gentle pressing takes about 30 to 60 seconds.

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AeroPress coffee makers are made in the USA.

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Taste is personal. I recommend you try different origins and blends and also try different roasts. Light roasts tend towards sour. Dark roasts tend towards bitterness. Medium roasts are most popular. Medium roasted beans are about the color of milk chocolate.

So called "espresso" beans are often misnamed. In most of the world "espresso" has become a meaningless word for coffee. But in Italy espresso blends are mild because Italians drink espresso straight. The AeroPress is already mild. So brewing Italian espresso blends in the AeroPress might tend towards flat. But, of course, taste is personal. My current favorites are medium roasted Yirgacheffe beans and medium roasted Guatemala beans.

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We liked the appearance of the red print so we switched.

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Many people measure the amount of coffee they wish to use at the beans stage and then put the beans into their grinder. The funnel is designed to facilitate pouring from a grinder bin directly into the AeroPress chamber. Some people have tried using the funnel to facilitate pressing into smaller mugs. We did not design the funnel for this use and strongly advise only pressing into a large, sturdy mug.

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Yes, many people report that they use their AeroPress to separate tea from tea leaves which means you can certainly press tea over ice and make iced tea. I steep the tea leaves in a measuring cup for a few minutes. Then pour the slurry into the AeroPress to filter out the leaves.

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Every morning I press two scoops with water to level 2. That produces espresso-strength. Then I add some milk and nuke it for 45 seconds in our microwave.

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We replaced Tritan with polypropylene (PP) because PP is more durable.

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We did a market test comparing sales of bleached vs. non bleached AeroPress filters and the bleached ones far outsold the unbleached ones. Then we did a blind taste test comparison and coffee brewed using a bleached filter was overwhelmingly picked over coffee brewed using an unbleached filter. Together with the fact that gaseous chlorine is no longer used in the filter paper bleaching process these tests convinced us to continue using bleached filters.

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No special reason. Both patterns function equally well.

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It is normal for the plunger to feel a little "springy". The compressed air in the chamber is an "air spring". But remember too, that if you press hard it compresses the puck of coffee and blocks the flow. So press gently and wait 30 to 60 seconds for the liquid to flow through. Also, you may want to try a coarser grind.

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Please use a finer grind of coffee. Also, remember to give the AeroPress a shake to level the bed of coffee before adding water.

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The capacity of the AeroPress scoop is between 12 and 14 grams of ground coffee depending on how rounded you fill the scoop. If you use one rounded scoop and fill the AeroPress with water to the top, you will brew about 8 oz. of American style coffee. If you use 3 rounded scoops and fill the AeroPress to the “3”, you will make enough espresso style concentrate to make 15 oz. of American style coffee by adding hot water.

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Here's a description of the event. http://coffeegeek.com/forums/coffee/machines/226736#226736. The biggest difference is the price. At that time the Clover sold for $8,000. Later the price went higher.

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The use of the funnel that you described was just coincidence. I designed the funnel to facilitate pouring ground coffee directly from the bin of a grinder into an AeroPress chamber.

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Use a finer grind of coffee.

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Try using a finer grind of coffee. It will slow the water going through the filter and result in a richer extraction.

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The AeroPress is designed to make 3 shots of espresso style coffee with one pressing and those shots can be made into 3 cups of American coffee. If you prefer to press all the water through the grounds, then it just makes one cup of American coffee with each pressing. As of now, we do not offer a larger model.

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We sell all AeroPress parts but we only make one size of the AeroPress Go mug.

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The silicone rubber seal just fits on the end of the plunger. You can remove it by prying it up on one side or grabbing it hard with a towel.

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Our recommendation to use 175 degrees F water for brewing coffee is purely because our blind taste tests with both coffee experts and every day coffee lovers clearly showed that they preferred the taste of coffee brewed using water of that temperature. You can use hotter water in your AeroPress without any concern about the materials of the AeroPress. We recommend you do your own taste tests with coffee brewed using different temperatures of water to determine your preference. The statement about drinking temperature touches on a widespread misconception. People often say they like their coffee really hot but if you measure the temperature of the hottest coffee they can tolerate, it will be in the 135 to 145 degrees F range. We have done this test. We have heard from users that they formerly liked to drink it very hot because that masked bitterness. They reported that AeroPress brew is so low in bitterness that they enjoy it at moderate temperatures. I myself enjoy coffee at any temperature, cold, room-temp or about 125F.

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Thank you for your comments. I get great satisfaction from hearing about people enjoying my inventions.

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One of the best kept secrets in coffee is that crema is bitter. Renowned coffee author Kenneth Davids wrote about the origin of crema in Italy at Gaggia, developers of home espresso machines. The engineering department was fretting about what they called "scum" on the coffee. But the marketing departments said, "No worry, we'll call it crème naturale".

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Filter paper manufacturers stopped using the gaseous chlorine bleaching process decades ago so dioxin is no longer an issue with paper coffee filters. They also thoroughly wash the filter paper they produce so pre-washing AeroPress filters is unnecessary. Taste tests have confirmed that nobody can taste the effect of pre-washing or pre-wetting AeroPress filters.

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As you already know, you can see the various materials and printing used in the manufacture of the AeroPress over the years by visiting https://aeropress.com/use-it-now/evolution-of-aeropress/. You can see that we never made a polycarbonate AeroPress with gold lettering so your AeroPress cannot be made of polycarbonate.

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After a few years we learned that the ridges on the plunger were causing scratches on the inside of the AeroPress chamber. The scratches were not deep enough to affect performance but they were unsightly and the ridges provided no benefit so we eliminated them.

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Sticky coffee oils can build up in the chamber. If the inside of the chamber feels sticky when you drag you finger on it, then clean it and the rubber seal with vinegar. After that wipe a bit of vegetable oil on the edge of the seal that contacts the chamber.

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Sticky coffee oils can build up in the chamber. If the inside of the chamber feels sticky when you drag you finger on it, then clean it and the rubber seal with vinegar. After that wipe a bit of vegetable oil on the edge of the seal that contacts the chamber. If the problem persists, then it probably is the grinder. Remember too, that it's easiest to press gently.

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We originally stated that you could make 4 servings per pressing but some people reported that four scoops of freshly roasted coffee together with hot water filled to the 4 would spill over the top so we now recommend 3 servings max. We left the numbers as they were on the chamber.

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AeroPress paper filters are both reusable and compostable.

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Most of the filtering is accomplished by the bed of coffee. Only a bit of grind at the bottom of the bed is filtered only by the filter. The pore size of paper is much finer.

We do not recommend metal filters. Google coffee + cholesterol and read how paper filters block two unhealthy chemicals which pass through metal filters.

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Press two or three scoops. Then dilute to an Americano.

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[In response to your first question] Either is ok.
Put a dial thermometer shaft in your kettle. Either through the spout, or through a small hole that you drill in the top. When the kettle starts "ticking" watch the thermometer and stop heating when it nears 80C.

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We recommend pressing gently (about 12 pounds). That gives the shortest time and the smoothest flavor.

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I make myself a "double-latte" every morning. I press two heaping scoops of coffee with water to between numbers 2 and 3. Then I top off the mug with about 6 oz of whole milk. Sometimes I drink it cool, other times I heat it for 45 seconds in our microwave. But really there's no "best" way. Whatever you like is best for you.

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1) I find that you'll like your previously preferred coffee in the AeroPress.
2) It's an illusion. Both scoops have the same volume.

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Your coffee is leaking around the rubber seal. With use the seal eventually will become loose and let some coffee leak around it. You wrote that you store the plunger inside the main part. The AeroPress instructions advise against storing the seal inside the chamber because holding the seal compressed inside the chamber eventually will reduce the size of the seal, enabling coffee to leak around it. When your seal becomes loose, you can buy a new seal on this website. The seal can easily be replaced on the end of the plunger.

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Thank you Kent. Are you pressing concentrate, then diluting as we recommend? Press 3 scoops, then dilute for 3 servings. Coffee brewed this way is sweeter than when you press all the water through the puck.

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Do a search for “Directoire Clear Glass Mug” and you will find lots of candidates.

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We recommend pressing gently and having patience when brewing with an AeroPress. Try it. You will be surprised. That's because pressing hard compacts the bed of coffee and blocks the flow.

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Measuring the weight of coffee is more precise than using scoops but I think the precision of scoops is good enough for most people. A rounded AeroPress scoop, which is our recommendation, holds about 14 grams of ground coffee.

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I prefer medium roast. Light roasts tend towards sour. Dark roasts tend towards bitter.

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Begin with medium roast. Then follow our instructions for cold brewing.

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I designed the funnel to help pouring of ground coffee from a grinder bin into the AeroPress chamber. It was a coincidence that the AeroPress fits into the funnel. Some people have used it to press into a small cup. That's dangerous. Always press into a sturdy mug.

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I recommend brewing a concentrate and diluting after the pressing. This tastes sweeter and smoother than pushing all of the water through the bed of coffee.

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Certainly the AeroPress Go will work fine in your home. The AeroPress Go is a somewhat smaller AeroPress that includes a cup and lid for use for pressing and drinking and also as a carrying case when on he go.

I am sorry the numbers on your chamber are not as visible anymore. You can mark the outside of your chamber with a Sharpie pen.

Your seal leaking is an indication that your seal is worn. You don’t need to buy a new AeroPress. Just buy an inexpensive replacement seal on our website, aeropress.com. Thank you for being such a fan of the AeroPress.

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Users have invented many different ways to use the AeroPress, including the inverted way. We don't recommend that because we don’t want people to get burned. But you can extend the steeping time by inserting the seal a half inch or so into the top of the chamber and thereby stopping any drip through until you start pressing. But extended time adds bitterness.

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You can clean off the sticky material by removing the seal from the end of the plunger and then aggressively washing your seal with very hot, soapy water and a paper towel multiple times if needed. The stickiness tends to occur when an AeroPress has been sitting idle so a way to avoid stickiness in the future is to use your AeroPress regularly. Alternatively, you can buy an inexpensive replacement seal from our website, aeropress.com. We now make the seal of silicone, a material that will not develop stickiness.

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Yes, we definitely are working on new coffee products but (like most companies) new product plans are confidential.

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It is normal for a small amount of coffee to drip through prior to pressing. If you are experiencing an excessive amount of early drip through, you need to use a finer grind of coffee and to give the chamber a shake to level the bed of coffee. One way to confirm that the grind is the problem would be to brew using your friend’s ground coffee in your AeroPress.

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We only use plastics that are rated to be safe for use in contact with hot food during preparation. Specifically, the rubber seal is made of silicone, a material commonly used in cooking such as for cupcake baking pans and flexible spatulas. All the other materials used in the manufacture of the AeroPress are polypropylene which is probably the most common plastic in your kitchen. It is for example the material of choice for most drip coffee makers.

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I sometimes use some olive or other cooking oils to lubricate a new AeroPress seal but once an AeroPress gets into regular use, I find coffee oils provide enough lubrication.

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Thank you for contacting us. Yes, we are considering a larger AeroPress, but you can make large quantities with your existing AeroPress by brewing 3-scoop espresso-strength concentrates according to the instructions which came with your AeroPress and are repeated here: https://aeropress.com/use-it-now/getting-started/#steps.
It only takes a few minutes to do each 3-scoop pressing. Each makes 3 servings of American coffee or latte. I store the concentrate in my fridge, then add water for American coffee or milk for a latte when I want to drink or serve it.

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The more coffee and/or the finer the grind, the more important it is that you press gently.  Because pressing hard (even briefly) will compact the coffee and block the flow.  So always press gently and be patient.  It might take 60 seconds or longer.

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When used as directed, all but the rubber seal should last for decades. But the rubber seal might need replacing after a few years. You can order replacements for any lost or worn parts at aeropress.com.

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I designed the funnel to facilitate the pouring coffee grounds from a grinder bin directly into the AeroPress chamber.

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For a single scoop, any stirrer is fine.  But a wide paddle is better for double and triple scoop pressings to insure that clumps of dry coffee are fully mixed.

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Yes, the AeroPress Go mug is microwave safe.

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Yes, football used to be the only sport I watched.  I followed the 49ers and Stanford, where I taught part-time.  But I (and my friends) began to feel guilty about players sacrificing their health for our entertainment.  So I backed away somewhat.  But I confess following the 49ers last year.

Favorite players (current): Jimmy Garoppolo, George Kittle, Arik Armstead, Nick Bosa, and Christian McCaffrey (who went from Stanford to the Panthers).

Favorites (retired) Jerry Rice, Joe Montana, Steve Young.   I could name many more greats, but these are the players that I often watched.  I've briefly met Montana and also Y.A. Tittle.

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Coffee which has been only metal filtered contains two unhealthy chemical which increase your LDL cholesterol.

See https://www.sciencedaily.com/releases/2007/06/070614162223.htm

Paper filters remove these unhealthy chemicals.

Furthermore, blind-tasting tests that we conducted with coffee professionals and every-day coffee lovers revealed a decided preference for paper filtered coffee.

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We don't currently offer a larger model. But you can prepare concentrate in a few minutes before the arrival of guests. Just press a couple of triples (3 scoops each) and put it aside. Then, after dinner you can dilute the concentrate for American coffee, add milk for lattes, or offer straight concentrate as a very smooth espresso.

You can also press some concentrate and take it to work in a small container. Then dilute and drink it at work.

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With AeroPress, all of the brewing process variables are under your control. The variables are water temperature, grind, amount of coffee and amount of water.

When you follow our printed instructions you make espresso-strength brew, which is 4 times more concentrated than American coffee. Our instructions are to dilute this concentrate with water to make American coffee or with milk to make a latte.

Some people are surprised that we press espresso-strength, then dilute. But that makes the smoothest brew. Pressing all of your water through the grounds will taste more bitter.

If you would like to experiment, here are some ideas:

  • For richer strength, use more coffee and/or finer grind.
  • For more "bite", use hotter water. But keep in mind that in our blind-tasting tests, coffee professionals and every-day coffee lovers preferred AeroPress brew made with 175F (80C) water. So try that first.

It takes 17 minutes for a small kettle to cool down from boiling to the optimum 175F. The easiest way to get the right temperature is with an adjustable-temperature electric kettle which stops heating at your set temperature. It's fast and consumes less energy than bringing the water to a boil.

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I enjoy drinking cold-brewed American coffee or lattes at room temperature. But you can also chill the brew with ice or heat it in your microwave oven if you wish.

You should definitely try our cold brew instructions. It only takes a minute longer and you'll be amazed at how delicious it tastes.

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Ordinary drip grind is about right for pressing 3 scoops. But for single servings, espresso grind will give you more flavor for your money. I often set a grinder about halfway between drip and espresso. You can do that at home if you grind at home, or with the your store's grinder.

If pressing takes longer than 60 seconds, use a coarser grind. If it presses faster than 30 seconds, a finer grind will give richer flavor for the same amount of coffee.

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It takes 30 to 60 seconds, depending on the amount of coffee and the fineness of grind.

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Pressing gently is fastest. And fastest gives the smoothest brew. If you press too hard it compacts the bed of coffee and blocks the flow. I like to press into a clear mug and see individual drops fall. That's about 12 pounds of force.

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