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 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
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
- When ready · Wet the filter
Use a little of the measured water to wet the filter immediately before adding coffee.
- When ready · Bloom
Wet the grounds slowly with about 40 g water and allow approximately 30 seconds absorption.
- When ready · Complete water
Pour the rest very slowly, using 270 g measured water in total.
- 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.
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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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