Invented by engineer Alan Adler, of Aerobie Frisbee fame, the AeroPress has, fittingly, inspired crazy ingenuity in a variety of brewing methods. The portable and lightweight AeroPress brews a sweet, full-bodied cup wherever you are: at home, camping or on a road trip. This particular method is best when you’re out in the field.
What you will need
Two filter papers
250 filtered water, just off the boil
Sturdy jug or mug
Insert a paper filter into the AeroPress's detachable plastic cap. Use some of your hot water to wet your filter and cap. The water serves a dual function here: It helps the filter adhere to the cap, and heats your brewing vessel. This can be challenging as the water is hot and the cap is quite small: hold the cap by its “ears” and pour the water very slowly so it can be absorbed by the filter. This also removes the papery water taste so it doesn't affect the flavour of your coffee.
Place your AreoPress on your scale with the flared end up, then tare the weight. The numbers should appear upside-down.
Add your grinds in to the top of the Aeropress. Start a timer. Add twice the weight of water than you have grounds (e.g., for 15 grams coffee, add 30 grams water). The water should be about 93 degrees C.
Make sure the coffee is saturated evenly, stirring slightly with the paddle or butter knife if necessary, and let it sit for 30 seconds. Then, fill the chamber with the remaining water. After a further 60 seconds stir the grounds 15 times to agitate.
Fasten the cap, ensuring it locks into the grooves tightly. Flip the whole Aeropress over with speed and control. Position it on top of your desired brew vessel and begin applying downward pressure. You will experience some resistance here. If the pushing feels too easy, your grind is likely too coarse; if it’s very hard to push, chances are the grind is too fine. Your coffee is fully brewed once it begins to make a hissing sound. This means there is no more water to push through the device.