An AeroPress recipe using 18g of coffee and 260g of water at 100°C. It relies on restrained vertical or front-to-back agitation—never circular—and a full 10-minute steep to yield sweetness and high extraction without astringency. Using a Fellow Prismo helps limit early drip-through, though minor leakage is harmless.
Bean
Not specified by the source (see notes)
Roast
Method
AeroPress
Grind Size
Fine (13 clicks Comandante C40)
Water Temp
100°C
Coffee Dose
18g
Total Water
260ml
Total Time
610s
Step-by-Step
Pour (15s) · 260g Pour 260g gently over the center of the bed. Use water at 100°C.
Stir (20s) Stir gently to settle the bed flat. Let it steep.
Insert Plunger (5s) Rest the plunger on the surface — don't press down.
Steep (260s) Let it steep.
Swirl (15s) Swirl gently.
Steep (225s) Let it steep.
Press (70s) Press gently with the weight of your hand.