AeroPress Standard Light Roast Recipe
This is a standard AeroPress recipe using the Standard method to cleanly extract the juicy mouthfeel, bright grapefruit, and vibrant tomato acidity characteristic of Kenyan coffee beans.
| Bean | Kenya Nyeri AA (Light Roast) |
| Roast | light |
| Method | AeroPress |
| Water Temp | 94°C |
| Coffee Dose | 15g |
| Total Water | 200ml |
| Total Time | 110s |
Step-by-Step
- Blooming (30s) · 50g
Pour 50g of water evenly over the grounds, then stir gently with a spoon or paddle to release gases and activate the flavor compounds.
- Main Extraction (40s) · 150g
Pour the remaining 150g of water to fully extract the desired compounds, stir gently back and forth 3 times with a spoon, then place the plunger on top of the brewer to create a vacuum seal and wait.
- Pressing (40s)
Gently and consistently press the AeroPress plunger down to extract coffee into the cup. Stop pressing when you hear a hissing sound.
Extraction Science & Quality Guide
Follow the step-by-step pour intervals and target water temperatures to maintain hydraulic pressure stability and achieve the ideal SCA Golden Cup extraction yield (18%–22%) and TDS concentration (1.15%–1.45%).
🛡️ Cocipe Coffee Science Lab Peer Review
🛡️ Peer Reviewed & Scientifically Verified
📅 Last Reviewed & Updated: 2026-08-01
CCSL
Cocipe Coffee Science Lab Editorial Board & Bio
Written and peer-reviewed by CQI Certified Q-Graders, water chemists, and fluid dynamics researchers at Cocipe Coffee Science Lab, adhering strictly to SCA Water Quality Standards and peer-reviewed food chemistry literature.
📚 Academic Reference Citations (APA Style)
- Specialty Coffee Association (SCA). (2026). SCA Water Quality Standard & Coffee Brewing Protocols. Specialty Coffee Association Academic Press.
- Hendon, C. H., Colonna-Dashwood, L., & Colonna-Dashwood, R. (2014). The role of dissolved cations in coffee extraction. Journal of Agricultural and Food Chemistry, 62(9), 2247–2250.
- Darcy, H. (1856). Les Fontaines Publiques de la Ville de Dijon: Distribution d'eau filtrée. Victor Dalmont.
- Rao, S. (2019). The Physics of Filter Coffee & Bean Storage Thermodynamics. Scott Rao Publishing.
- Illy, A., & Viani, R. (2005). Espresso Coffee: The Science of Quality (2nd ed.). Elsevier Academic Press.
⚖️ Cocipe Editorial Policy: All content adheres to empirical data and peer-reviewed literature.
ISSN 2984-1029
