What is the Aeropress?
Invented in 2005 by Alan Adler, the Aeropress is a compact immersion-and-pressure brewer that produces a smooth, low-acidity cup in roughly 90 seconds. It is forgiving, portable, and especially flattering to medium and light roasts with chocolate or fruit notes.
You'll need
- Aeropress with paper filter
- Burr grinder set to fine
- Gooseneck kettle
- Scale and timer
- 15 g fresh Seelaz coffee — Get Acre single origin
Step by step
Heat water to 85 °C
Cooler than pour over — lower temperature draws sweetness and minimizes bitterness from the fine grind.
Grind 15 g fine
Aim for a texture between table salt and powdered sugar. Finer than pour over but coarser than espresso.
Rinse the paper filter
Seat the filter in the cap and rinse with hot water to remove paper taste and warm the chamber.
Pour 225 g water and stir
Add coffee, set on cup or scale, pour all the water within 10 seconds, and stir gently three times to wet every ground.
Steep 60 seconds
Cap on, let the slurry rest. Don't agitate. The fine grind extracts quickly.
Press slowly for 30 seconds
Steady, even pressure. Stop pressing when you hear a hiss — going further pushes bitter solubles into the cup.
Pro tips
- Use the inverted method (flip Aeropress upside down) for longer steep times without drip-through.
- Bypass the cup with 30 g hot water after pressing to soften body if it tastes too intense.
- Two filters stacked give an even cleaner cup; a metal filter gives more body.
Best coffee for Aeropress:
Shop Acre Single Originالخلاصة بالعربي
الإيروبرس طريقة تخمير سريعة بالضغط تنتج فنجان ناعم خالي من المرارة في حوالي 90 ثانية. 15 جرام بن مطحون ناعم، 225 جرام ماء على 85 درجة، نقع دقيقة، ضغط 30 ثانية. مثالي للسفر والمذاق الحلو.
