Why the AeroPress Is Special

The AeroPress was invented in 2005 by Alan Adler (who also invented the Aerobie flying disc) and immediately disrupted specialty coffee. It combines immersion brewing with a pressure-assisted plunge — producing coffee faster than any other method, with almost no bitterness.

The short extraction time, lower-acidity pressure extraction, and paper filter create a clean but full-bodied cup. It's also virtually indestructible plastic, weighs almost nothing, and works anywhere — hence why it's become the favorite brewer of travelers, campers, and specialty coffee nerds alike.

Standard Method (Beginner-Friendly)

Rinse the filter

Place a paper microfilter in the plastic cap. Attach cap to the chamber. Set the AeroPress on a sturdy mug and pour hot water through to rinse the filter. Discard rinse water.

Add coffee

Add 15–17g of medium-fine ground coffee directly into the chamber. Medium-fine is more forgiving — you can go coarser for less clarity or finer for more body. The AeroPress is exceptionally forgiving of grind variation.

Add water and stir

Pour 200–240g of hot water (175–205°F — see temperature note below). Stir 10 times to ensure all grounds are saturated. Insert the plunger just enough to create a seal — this creates a vacuum that slows drip-through.

Steep 1–2 minutes

Wait 1 minute for a brighter, more acidic cup. Wait 2 minutes for more body and sweetness. You can experiment across this range without dramatically changing the outcome — the AeroPress is the most forgiving brewer for timing.

Press slowly

Apply gentle, steady downward pressure. The press should take 20–30 seconds. When you hear a hissing sound, stop — that's air, not coffee. Pressing through produces bitterness. Done. Clean-up takes 10 seconds: pop the puck out, rinse.

Inverted Method

The inverted method flips the AeroPress upside down so the plunger is at the bottom. Coffee brews fully submerged (like French press) with no drip-through. When ready, you flip it onto your cup and press.

Inverted pros

✓ Full immersion — more even extraction
✓ No drip-through during steep
✓ More control over steep time
✓ Preferred by most AeroPress World Champions

Inverted cons

✗ Slightly awkward flip when full of hot water
✗ Spill risk if you're not confident
✗ Not ideal for travel/camping

Temperature Notes

Unlike pour over, the AeroPress works well at lower temperatures (175–185°F). Lower temps produce a smoother, less acidic cup. Higher temps (195–205°F) extract more brightness and complexity. Use cooler water for dark roast, hotter water for light roast. Experiment — the AeroPress rewards curiosity.

Related Guides

Any Roast Level Works in an AeroPress

Light roast for bright, complex cups. Dark roast for bold espresso-style concentrate. The AeroPress handles it all.

Shop Coffee

How to Use an AeroPress