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AeroPress

Jeff Verellen · 2014

AeroPress’s published 2014 third place recipe, with its documented technique and measurements.

By Jeff Verellen · View source ↗

Coffee
17.5 g
Brewing water
270 g

Before you start

Get ready.

Use an inverted brewer and one paper filter. The source sorts beans and removes fines with a Sowden filter.

Grind: Mahlkönig EK43: 8; sift through a Sowden Softbrew filter

Water: 82 °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 · 2014 · third place · Competition recipe

This is a two-temperature recipe: 82°C for the bloom and 76°C for the second pour. Retained slurry is not bypass water or a documented finished beverage yield.

Water temperature
82 °C
Bypass water
0 g
Difficulty
Some practice

Original coffee: Not documented

Published brewing steps

  1. When ready · Bloom

    Add approximately 40 g at 82°C; bloom for 30 seconds and gently wet any dry spots.

    Add 40 g

  2. When ready · Cooler pour

    Add 230 g at 76°C over 60 seconds.

    Add 230 g

  3. When ready · Press

    Turn onto the server and press gently for 30 seconds, leaving about 50 g slurry in the brewer.

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

Read the primary source ↗
Adjust amounts & ask a brewing question

Make it your dose

Scale the documented coffee and water. Temperature, grind, timing and technique stay as published.

Dose adaptation, not the original recipe. Extraction and brewer capacity may change; use your equipment’s limits. The guide above uses the original measurements; its selected mode controls pacing.

270 g brewing water · 0 g bypass

  1. Bloom: 40 g added
  2. Cooler pour: 230 g added

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