AeroPress
Lukasz Jura · 2009
AeroPress’s published 2009 champion recipe, with its documented technique and measurements.
By Lukasz Jura · View source ↗
- Coffee
- 17 g
- Brewing water
- 200 mL
Before you start
Get ready.
Use the publisher’s Flow Control cap setup. Source water: Aquacode, around 130 ppm.
Grind: Coarse
Water: 92 °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
Lukasz Jura · 2009 · champion · Publisher’s adaptation
This is the publisher’s later Flow Control rendition, not a claim that the cap was used in 2009. Ingredients use mL while the bloom instruction uses g; no exact cumulative scale targets are inferred.
- Water temperature
- 92 °C
- Bypass water
- 0 mL
- Difficulty
- Some practice
Original coffee: Not documented
Published brewing steps
- When ready · Bloom
Add about 50 mL of the brewing water and stir to wet the grounds.
- When ready · Complete water
Add the remainder of the 200 mL brewing water.
- When ready · Press
At 2:05 elapsed, start a 15-second press.
- When ready · Serve
Remove the brewer and serve.
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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