AeroPress
Hugo Sousa Rocco · 2016
AeroPress’s published 2016 third place recipe, with its documented technique and measurements.
By Hugo Sousa Rocco · View source ↗
- Coffee
- 27 g
- Brewing water
- 170 g
Before you start
Get ready.
Prepare the brewer according to equipment instructions; the source does not document orientation or filter details.
Grind: Medium-coarse, comparable to V60
Water: 82 °C
Equipment checklist
- AeroPress coffee maker
- Coffee scale
- Grinder
Brew along
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How the guide works
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Recipe details & source
Hugo Sousa Rocco · 2016 · third place · Competition recipe
The 200 g value is the final diluted beverage weight, not the input water. Bypass depends on the actual extraction yield, so it is not assigned a fixed mass.
- Water temperature
- 82 °C
- Bypass water
- Not documented
- Difficulty
- Some practice
Original coffee: Not documented
Published brewing steps
- When ready · First water
Add 60 g water.
Add 60 g
- When ready · Stir and wait
Stir for 12 seconds, then wait one minute.
- When ready · Second water
Add 110 g water.
Add 110 g
- When ready · Steep
Wait a further 2½ minutes.
- When ready · Press
Press for 30 seconds.
- When ready · Dilute to yield
Add water until the finished drink weighs 200 g.
Source reviewed 2026-10-27. Instructions paraphrased by Solution Coffee.
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