Aeropress Recipe and Tips

Water: 250 g total (roughly 1:16–1:17 ratio, similar to many pourover styles).
Temperature (in Fahrenheit):

Light roast: around 198 °F.
Medium roast: around 190 °F.
Dark roast: 180–183 °F (or even lower for very roasted/aged beans to cut bitterness).

Grind size: Medium-coarse (start close to pour-over or even coarser for dark/older beans). Adjust finer only if the extraction feels weak.
Equipment: Standard Aeropress with paper filter

Prep the device: place the filter in the cap and secure it to the chamber. Place the chamber, cap side down, onto a carafe or your mug.
Prep the bed: Pour in your grounds and level them evenly in the chamber (prevents channeling and retains water during bloom).
Bloom: Pour water slowly and gently (~1.5–2 oz / 45–60 g water) to fully wet the grounds without deep penetration. Swirl gently to ensure even saturation. Bloom for ~45 seconds. (Some minimal drips may occur, but the bloom retains most water in the bed.)
Main pour: Top up slowly (circular/central pour) to reach 250 g total. Avoid aggressive pouring that blasts through the bed.
Plunge insertion: Immediately insert the plunger to stop further drips, creating a hybrid immersion-percolation phase.
Steep/Swirl: Give a gentle swirl to integrate grounds. Let sit until ~2:00 total from first pour (overall contact ~3:00 including bloom).
Press: Very slow and gentle (~45–60 seconds or longer), using almost just hand weight — no hard forcing. This protects the coffee bed as a natural filter and minimizes fines/colloids for a cleaner flavor. Stop pressing before you get the “hiss”. Never press through the hiss, you don’t want the last bits of liquid and bubbles that come out during the hiss, as they taste awful.