AeroPress
George Stanica · 2024
AeroPress’s published 2024 champion recipe, with its documented technique and measurements.
By George Stanica · View source ↗
Source note: Publisher’s Flow Control rendition. Bypass is a 15–30 g range, so no single dilution total or automatic scaled recipe is assigned.
- Coffee
- 18 g
- Brewing water
- 225 g
Before you start
Get ready.
Rinse two paper filters and fit them in the Flow Control cap. Place the brewer over a server and add the coffee.
Grind: Comandante: 25 clicks, approximately 750 μm
Water: 93 °C
Dilution water: 15–30 g · keep separate from brewing water
Equipment checklist
- AeroPress coffee maker
- Coffee scale
- Grinder
Brew along
At your paceFinish your preparation, then start. We’ll show one action at a time.
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How the guide works
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Recipe details & source
George Stanica · 2024 · champion · Publisher’s adaptation
Measurements follow the linked publisher. Grinder settings are specific to the named grinder, not universal calibrations. Undocumented timings remain manual. Preparation guidance does not add competition measurements.
- Water temperature
- 93 °C
- Bypass water
- 15–30 g
- Difficulty
- Some practice
Original coffee: Not documented
Published brewing steps
- 0:00 · Bloom
Add 50 g of 93°C water and bloom for 30 seconds.
Add 50 g
- 0:30 · Complete the water
Add 175 g more, bringing brewing water to 225 g.
Add 175 g
- When ready · Stir
Stir north–south–east–west gently for 10 seconds.
- 1:30 · Press
At 1:30 elapsed, insert the plunger and press gently for about 40 seconds.
- When ready · Dilute and cool
Add 15–30 g room-temperature bypass water to taste; cool for 2–3 minutes before drinking.
Source reviewed 2026-10-27. Instructions paraphrased by Solution Coffee.
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Keep the published measurements
This routine has incomplete, variable or conflicting measurements. Follow its source notes; automatic dose scaling is unavailable.
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