AeroPress
Jeff Verellen · 2013
AeroPress’s published 2013 champion recipe, with its documented technique and measurements.
By Jeff Verellen · View source ↗
Source note: Ingredients give 83–84°C and 270 mL; the later pour specifies 79°C and 220 g. Preserve those source distinctions rather than presenting one temperature or exact scale conversion.
- Coffee
- 17 g
- Brewing water
- 270 mL
Before you start
Get ready.
Use soft water; the source names SPA. Brewer orientation and grind are not specified in this page.
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.
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.
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Recipe details & source
Jeff Verellen · 2013 · champion · Competition recipe
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
- Not documented
- Bypass water
- 0 mL
- Difficulty
- Some practice
Original coffee: Not documented
Published brewing steps
- When ready · Bloom
Bloom with 50 mL water for 40 seconds.
- When ready · Second pour
Add the remaining 220 g at 79°C.
- When ready · Press
Press slowly for 30 seconds and leave about 50 g coffee-and-water slurry in the brewer.
Source reviewed 2026-10-27. Instructions paraphrased by Solution Coffee.
Read the primary source ↗Adjust amounts & ask a brewing question
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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