I’ve collected more than a few coffee recipes. Six of these recipes are for the Aeropress, and one recipe is for a French press or a Clever Coffee Dripper. Regarding the Aeropress, I always use the inverted method, and I always use a metal mesh filter—metal filters will let oils through, resulting in a fuller and more syrupy coffee, and paper filters result in a brighter and cleaner cup.
I do not mistake myself for a coffee connoisseur. I know only just enough about coffee to know that I hardly know anything at all. I do, however, consider myself a well-meaning coffee enthusiast and budding café hobbyist! Don’t worry—I’m not planning on telling you my life story. No pictures to get in your way either. Just take a look at some good recipes!
(But I do recommend the Coffee Compass—it’s a really neat graphic!)
Stumptown’s AeroPress method
A popular method that I am paraphrasing from their site.
- 17 g of coffee to 220 g of water at 205 °F (13:1)
- 75 seconds of brewing time
- In 10 seconds, saturate all grounds
- After adding all of the water, stir a bit
- At 75 seconds, plunge
Blue Bottle’s AeroPress method
A popular method that I am paraphrasing from their site, and they also make New Orleans cold brew that’s supposed to be really good.
- 15–18 g of coffee to 200 g of water at 200 °F (11–13:1)
- 60 seconds of brewing time
- Add 30–36 g of water, stir gently
- At 30 seconds, add the remaining water
- At 60 seconds, stir 10 times
Brioso Coffee’s AeroPress method
Brioso Coffee is a local (Columbus, OH) coffee shop that’s supposed to have a great café cubano—a drink that I love—, but I haven’t been there yet. Recipe paraphrased from here.
- 11.5 g of coffee to 180 g of water at 200 °F (16:1)
- 130 seconds of brewing time
- Add all of the water
- Stir for 10 seconds
- Steep for 60 seconds
- Plunge for 60 seconds
Boston Stoker’s AeroPress method
Boston Stoker is a local (Columbus, OH) coffee shop with a great breakfast sandwich. Their coffee is good too, of course. Recipe paraphrased from here.
- 20 g of coffee to 230 g of water at 203 °F (12:1)
- 180 seconds of brewing time
- Add 30 g of water, and stir
- Add remaining 200 g of water
- Steep for 180 seconds
Crimson Cup’s AeroPress method
Crimson Cup is a local (Columbus, OH) coffee shop with a great New Orleans iced coffee and a great spirit. Recipe paraphrased from here.
- 17 g of coffee to 220 g of water at 199 °F (13:1)
- 120 seconds of brewing time
- Bloom with 30 g of water for 25 seconds
- Add the remaining 190 g of water
- At 45 seconds, stir
- At 85 seconds, stir again
- At 90 seconds, plunge for 30 seconds
Greyson’s AeroPress-for-two method
This is what I’ve been doing for months now at this point.
- 51 g of coffee to 155 g of water at 200 °F (3:1, diluted to 10–13:1)
- 150 seconds of brewing time
- In 10 seconds, saturate all grounds
- After adding in all of the water, stir firmly
- At 120 seconds, plunge for 30 seconds
- Dilute with 385–505 g of water (for about two 8–11-oz mugs)
Realistically, if I use Café Bustelo (which I usually do), I use 4.5 scoops or 3 heaping scoops, about 2/3 cup of water, and I cut the brewing time in half because of the fine grind.
French Press (or Clever Dripper) method
Of course, I might spice it up with the James Hoffman method.
- 17 g of coffee to 255 g of water at 200 °F (15:1)
- 4.5 minutes of brewing time
- Bloom with 35 g of water for 30 seconds
- Add in the remaining 220 g of water
- Steep for 4 minutes
- Press the filter slowly near until near the bottom of the slurry
For the Clever Dripper, the last steps just change to releasing the coffee into the mug. Realistically, if I use Café Bustelo (which I usually do), I use 1.5 scoops or 1 heaping scoops, about 1 cup of water, and I reduce the brewing time to 1.5 minutes because of the fine grind.