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AeroPress

Jeff Verellen · 2011

AeroPress’s published 2011 champion recipe, with its documented technique and measurements.

By Jeff Verellen · View source ↗

Coffee
17 g
Brewing water
270 g

Before you start

Get ready.

Use the standard upright position with a rinsed paper filter and a preheated brewer. The source’s original coffee was Kenyan.

Grind: Coarse, slightly coarser than paper filter

Water: 80 °C

Equipment checklist
  • AeroPress coffee maker
  • Coffee scale
  • Grinder

Brew along

At your pace

Finish your preparation, then start. We’ll show one action at a time.

Voice & sound

Keep your scale in view. The guide waits for you to confirm each action.

How the guide works

This mode adapts the pacing of the original recipe. Confirm each action; any remaining stage time counts down before the next step. It never assumes you have poured the target amount.

Keep this page open and your scale in view. Switching tabs pauses this mode; leaving clears the brew. Browser voice and sound may be unavailable or interrupted when your phone locks. Icons accompany English instructions.

Timing options

At your pace waits for you to confirm each action. Original timing is available when the source has a complete timeline.

Recipe details & source

Jeff Verellen · 2011 · champion · Competition recipe

A small part of the measured water is used before adding coffee, and retained slurry is approximately 50 g. The source’s fractional drainage instructions do not establish a complete absolute timeline.

Water temperature
80 °C
Bypass water
0 g
Difficulty
Some practice

Original coffee: Kenyan coffee; specific lot not documented

Published brewing steps

  1. When ready · Wet the filter

    Use a little of the measured water to wet the filter immediately before adding coffee.

  2. When ready · Bloom

    Wet the grounds slowly with about 40 g water and allow approximately 30 seconds absorption.

  3. When ready · Complete water

    Pour the rest very slowly, using 270 g measured water in total.

  4. When ready · Drain and press

    Allow approximately one minute or a quarter of the liquid to drain, then press gently. Leave about 50 g water-and-coffee slurry in the brewer.

Source reviewed 2026-10-27. Instructions paraphrased by Solution Coffee.

Read the primary source ↗
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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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