AeroPress

Maru Mallee · 2021

AeroPress’s published 2021 second place recipe, with its documented technique and measurements.

Coffee: 18 g
Brewing water: 150 g

Before you start

Get ready.

Use the inverted position and one rinsed paper filter. Source water: 75% Third Wave Water Classic and 25% distilled; reserve room-temperature water for dilution.

Grind: Macap Labo 70D: 6.7

Water: 93 °C

Dilution water: 36 g · keep separate from brewing water

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

Maru Mallee · 2021 · second place · Competition recipe

The documented press ends at 2:15; dilution and a further minute of cooling follow. No single full serving-time target is assigned. Grinder settings apply only to the specified grinder.

Water temperature: 93 °C
Bypass water: 36 g
Difficulty: Some practice

Original coffee: Not documented

Published brewing steps

0:00 · Pour
Pour 150 g of 93°C water within the first 12 seconds.
Add 150 g
0:12 · Stir
From 0:12–0:25, stir firmly 20 times.
0:25 · Fit cap
Fit the cap by 0:30, expel excess air carefully and position the server.
1:50 · Turn
At 1:50, turn onto the server, swirl three times and tap twice.
1:55 · Press
Press gently from 1:55–2:15 without forcing the plunger.
2:15 · Dilute and cool
Remove the brewer. Add 36 g room-temperature water, then swirl to cool for one minute.
Bypass 36 g

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.

Coffee dose (g)

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.

150 g brewing water · 36 g bypass

Pour: 150 g added
Dilute and cool: 36 g bypass

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