AeroPress
Nick Hatch · 2015
AeroPress’s published 2015 second place recipe, with its documented technique and measurements.
By Nick Hatch · View source ↗
- Coffee
- 17.5 g
- Brewing water
- 260 g
Before you start
Get ready.
Use the standard position and one paper filter; prepare a chilled receiving cup.
Grind: Baratza Virtuoso: 17
Water: 85 °C
Equipment checklist
- AeroPress coffee maker
- Coffee scale
- Grinder
Brew along
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How the guide works
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Recipe details & source
Nick Hatch · 2015 · second place · Competition recipe
The bloom is a 50–60 g range. No single bloom amount, remaining-pour amount or precise cumulative-pour sequence is invented.
- Water temperature
- 85 °C
- Bypass water
- 0 g
- Difficulty
- Some practice
Original coffee: Not documented
Published brewing steps
- When ready · Bloom
Add 50–60 g water and stir five times.
- When ready · Wait
Bloom for 25 seconds.
- When ready · Complete water
Add the remaining water over 20 seconds to reach 260 g total.
- When ready · Press
Press over 60 seconds into the chilled cup.
Source reviewed 2026-10-27. Instructions paraphrased by Solution Coffee.
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