202 – Aeropress (Preview)

Aeropress hasn’t been around that long. It was invented in 2005 by Alan Adler, president of Aerobie, Inc. which manufactures the Aerobie – a flying ring used similarly like a frisbee. There are two methods of employing the Aeropress: Traditional and Inverted. Traditional means placing the unit right on a mug, adding coffee, hot water, and pressing down directly into the mug. Inverted means turning the unit upside down and adding coffee and hot water, then a longer brew time. The unit is then flipped onto the mug and pressed. The video indicates the Inverted method.

Like the other press methods of brewing, the Aeropress involves steeping and pressure. What sets the Aeropress apart from other steeping methods is the speed of the overall brewing process. Steep time is much less than the French Press, for example, which is 4 minutes. The Aeropress is a 50-70 second steep time.

With this speedy brew time, bitterness is reduced, resulting in a smoother press drink. The grind size for Aeropress drinks is fine, allowing as much flavor to be extracted as possible without the intense impact on the stomach that ordinary drip coffee makers produce.

Although the Aeropress is an easy and affordable method for home brewing, some coffee shops include the Aeropress in their repertoire of brew methods. Special thanks to Jake from Generations Coffee for his time and attention to this lesson. At Generations, the Aeropress recipe is as follows:

  • 14 grams of coffee (grind fine)
  • 170 grams of water (approx.) – fill the chamber
  • 5 second stir
  • 50 second steep
  • Steady pressure (10 second +/- press time)
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