The short answer: According to the instructions from AeroPress Inc., you brew with water at 85 °C, one heaped scoop (16 to 18 g) of medium-fine ground coffee and water up to marking 4. Then you stir for about three seconds, insert the plunger half an inch, wait 30 to 60 seconds and press gently. That is a manufacturer’s recipe, not a law of nature: studies, championship recipes and grinder makers vary on almost every number.
Making AeroPress coffee: the manufacturer’s recipe in eight steps
The order follows the instructions on aeropress.com (as of October 2026), here for the Original with fill marking 4. The page lists several models side by side, and the Go has different markings; more on that under the models further down.
- Put a paper filter in the cap, screw the cap onto the chamber and place the chamber on a stable cup.
- Heat water to 185 degrees Fahrenheit, which is 85 °C. If you do not have a kettle with temperature control, AeroPress says you may also use boiling water.
- Add one heaped scoop of coffee, which is 16 to 18 g according to the manufacturer, freshly ground and medium-fine. Shake the bed level before the water goes in. Our reason for using a scale: a level scoop holds only 12 to 13 g, and the range for a heaped scoop alone is two grams, which is a good tenth of the dose.
- Fill with water up to marking 4, slowly.
- Stir gently for about three seconds. Then set the plunger about half an inch (approx. 1.3 cm) into the chamber and pull it up slightly. This creates a vacuum, and nothing drips through early. According to the instructions, a little dripping into the cup is normal.
- Wait: 60 seconds, or 30 seconds for freshly ground medium-fine coffee. So the time depends on the grind size, not on the fill marking. Behind this is a relationship measured by Uman and colleagues (2016, Scientific Reports 6, 24483): smaller coffee particles release their soluble substances faster than larger ones.
- Press evenly and gently until the hissing stops, without pressing harder as you go. In its FAQ, AeroPress gives 20 to 40 seconds for this and suggests pressing about half an inch, waiting roughly five seconds and pressing on.
- Keep pressing until the coffee puck pops out. Throw the filter away and rinse the cap and plunger.
The manufacturer estimates brewing and cleaning together at under two minutes. That is not a steeping time but the total duration.
Upright or inverted: what the manufacturer says and what the champions do
In the inverted method the press stands upside down on the plunger, the coffee steeps, and only at the end is everything flipped onto the cup. AeroPress expressly advises against this in its help centre, its FAQ and on the product page of the Go. It says the setup is less stable, tips over more easily and exposes you to hot liquid.
The help centre also names why people brew inverted anyway: nothing drips through early, longer steeping times are possible, and coarser grind sizes work. As a substitute the manufacturer recommends the upright setup with the half-inserted plunger from step 5, or the Flow Control Filter Cap (not for the XL). AeroPress also writes that the recommended medium-fine grind with shorter steeping times tastes better, though taste is personal.
The opposing view is on the same website. The manufacturer publishes the winning recipes of the World AeroPress Championship for the years 2009 to 2022 (2020 is missing from the page). Most winners brewed inverted; upright won in 2011, 2012 and 2014. The recipes range in dose from 16.5 to 35 g and in water temperature from 75 to 92 °C. Five of the 13 winning recipes work with a concentrate that is diluted afterwards (2016 to 2019 and 2022). These are competition recipes, not beginner recipes.
Whether inverted changes the taste has not been studied: we found no comparison study of upright against inverted with measurements or sensory evaluation. Our assessment: start upright with the vacuum. The manufacturer describes a solution there for the most common argument of the inverted camp, and you save yourself flipping a chamber full of hot water. Anyone who tries it anyway does so knowing that AeroPress names exactly this danger.
What happens during brewing
AeroPress describes three phases, but gives neither times nor pressure values. First the pour wets the grounds. Then comes a fast immersion, in which according to the manufacturer most of the extraction takes place. Last comes the plunger, whose air pressure is meant to speed up the process and lower acidity and bitterness compared with methods with a longer brewing time, while the paper microfilter holds back fines, grit and bitter oils.
For the immersion phase there is laboratory work, though on other devices. Liang, Chan and Ristenpart (2021, Scientific Reports 11, 6904) found with full immersion: the brew ratio controls the strength (TDS), the extraction yield ends up at about 21 per cent and does not depend on the ratio. The equilibrium constant barely responded between 80 and 99 °C, or to grind size and roast level. In their experiments, however, equilibrium only set in after about 20 minutes at 99 °C, and later at lower temperatures. The AeroPress works for 30 to 60 seconds and is not pure immersion, because the plunger pushes the liquid through the bed. Our conclusion, transferred from other devices: here the speed of extraction decides, and that depends on grind size and temperature. If you want to change the strength, the ratio is the clearest lever.
There are two recent studies on aroma and sensory quality. Santanatoglia and colleagues (2023, Foods 12(17), 3199) brewed a Kenyan Arabica in four ways and, in the aroma analysis, grouped the paper-filter preparations (V60, AeroPress) separately from the metal-filter preparations (Pure Brew, French press). Paper-filter samples contained more caramel- and floral-related compounds, metal-filter samples more fruity and roasty ones. For body, the AeroPress with paper scored 7.50 and the French press 7.21 (p = 0.0209). That applies to this coffee and these recipes. Lapčíková and colleagues (2023, Foods 12(22), 4125) put the AeroPress, French press, espresso and cold brew side by side. In popularity with the panellists, the AeroPress came behind espresso and cold brew, and individual AeroPress samples fell below specialty quality.
Water temperature: 80 °C, 85 °C or boiling
The sources disagree:
- AeroPress Inc. gives 85 °C as the standard and, in the FAQ, 80 °C (175 degrees Fahrenheit) for dark roasts. Boiling water is expressly fine, it says.
- The Deutscher Kaffeeverband (German Coffee Association) advises 88 to 95 °C in general and advises against boiling water, because it would destroy aromas. The association has published nothing on the AeroPress and has no measurements for it.
- The world championship recipes from 2009 to 2022 lie between 75 and 92 °C.
- Lapčíková and colleagues brewed their AeroPress in the laboratory at 93 °C.
The research does not rule out either side. Batali, Ristenpart and Guinard (2020, Scientific Reports 10, 16450) found no noticeable sensory difference in drip coffee at 87, 90 and 93 °C when strength and extraction yield stayed the same. The authors themselves say that methods such as espresso and full immersion would need to be studied separately. For the widespread claim that boiling water makes AeroPress coffee bitter, we found neither an AeroPress temperature study nor any other evidence.
Our assessment: start with the manufacturer’s 85 °C, because it fits the other manufacturer values (scoop, marking 4, 30 to 60 seconds). If the coffee tastes too harsh to you, try 80 °C as an experiment, but change nothing else in the same brew.
Grind size and grinder
In its FAQ AeroPress names medium-fine, and “medium” in the instructions for ready-ground powder. A grinder with even particles is better than a blade grinder, which needs about 30 seconds of continuous grinding, it says. According to the FAQ, very fine particles block the flow of water and make pressing harder. For metal filters, which are more porous, the manufacturer recommends a somewhat finer grind to experienced users. Santanatoglia and colleagues ground to an average of 800 micrometres.
“Fine” as a default for a strong recipe cannot be derived from this; the warning about blocked flow speaks rather against it. The often-heard comparison with the moka pot is also only partly right, as the manuals show. The scales differ from grinder to grinder and are not comparable; the only thing they share is the order: AeroPress finer than pour-over and French press, coarser than espresso.
| Grinder | Starting value for the AeroPress according to the manufacturer | For comparison | Price |
|---|---|---|---|
| Baratza Encore ESP | Setting 22 | Espresso 15, V60 25, French press 32 | approx. €179.95 |
| Baratza Virtuoso+ | Setting 12 | Espresso 8, V60 15, French press 28 | approx. €229.95 |
| Wilfa Svart Uniform+ | Settings 14 to 26 | Espresso 3 to 7, French press 30 to 38 | approx. €330 |
| KINGrinder K6 | 65 clicks | Espresso 40, pour-over 100, French press 120 | approx. €99 |
| 1Zpresso Q Air | Numbers 12 to 20 (36 to 60 clicks, our conversion) | Moka pot in the same range, French press 26 to 38 | approx. €69.00 |
| Fellow Opus | Outer ring 2 to 5 | Espresso 1 to 2, French press 8 to 10 (outer ring, read off a graphic) | approx. €230 |
All values are starting points from the manuals, not recipes, and the prices are as of September 2026. KINGrinder expressly regards its table as a reference only. How to work your way systematically towards your own beans from such a value is covered in the guide How to Set Your Coffee Grind Size.
Coffee and water: dose, ratio and the limit of the chamber
There is no official AeroPress ratio. The manufacturer doses with the scoop and fills to the marking; no manufacturer source gives millilitres or grams of water for marking 4. The chamber of the Original holds 10 oz, which is about 296 ml, and AeroPress counts on 1 to 2 cups for it.
The figures from other sources:
- Lapčíková and colleagues: 18 g to 250 ml, about 1:13.9.
- Santanatoglia and colleagues: 15 g to 290 ml. The study states 1:15 for this; arithmetically it is about 1:19, a contradiction within the source.
- The brewing calculator on our German site: 1:13 (strong), 1:14.5 (standard) and 1:16 (mild), with cups of 125 ml.
- The world champions 2009 to 2022: 16.5 to 35 g.
- Fellow: the instructions for the Opus recommend 25 g at 1:15, so about 375 g of water. That does not fit in the chamber of the Original, and the instructions do not say which model is meant.
The brewing calculator and the manufacturer’s scoop only seem to contradict each other. One cup of 125 ml at 1:14.5 gives about 8.6 g of coffee, two cups about 17 g, and that is one heaped scoop. The calculator counts in cups, the manufacturer in chamber fills. So for one cup you take about half the scoop, and for four cups one chamber is no longer enough. A recipe can therefore only be scaled up proportionally as far as the chamber limit.
Our assessment: 1:15 as a starting point, for example 16 g to 240 g of water. That lies between the two studies and within the range of the calculator. Whether 240 g corresponds exactly to marking 4 on your chamber is open: weigh the water once and note the height. For the dose, a scale with a 0.1 g display makes sense. The Bagail Digital Coffee Scale (approx. €39.99) has a timer and 3,000 g capacity according to its data, the Maestri House Mini (approx. €29.99) an automatic timer and 2,000 g. According to its manual the Maestri is not waterproof, and Bagail does not expressly aim its scale at AeroPress users.
The result is a concentrate. The product page speaks of up to three shots of espresso-style coffee per brew, yet AeroPress itself says in the FAQ that it is not true espresso. We say concentrate, which you drink as it is or top up with hot water.
The numbers at a glance
| Variable | Range in the sources | Who says what | Our starting value |
|---|---|---|---|
| Water temperature | 75 to 100 °C | AeroPress 85 (dark roast 80), boiling allowed; Kaffeeverband in general 88 to 95; champions 75 to 92 | 85 °C |
| Grind size | medium-fine to medium | AeroPress medium-fine, medium for ready-ground powder; grinder manuals finer than pour-over | medium-fine |
| Dose | 12 to 35 g | Scoop level 12 to 13 g, heaped 16 to 18 g (AeroPress); studies 15 and 18 g; champions 16.5 to 35 g | 16 g |
| Ratio | 1:13 to 1:19 | No manufacturer value; Lapčíková 1:13.9, Santanatoglia arithmetically 1:19, brewing calculator 1:13 to 1:16 | 1:15 |
| Waiting time | 15 to 150 seconds | AeroPress 30 or 60; Lapčíková 1.25 minutes; champions, where stated, from about 15 seconds of contact time (2009) to 2:30 (2021 with swirl), partly total times including pressing; brewing calculator 60 to 90 | 30 seconds for freshly ground medium-fine, otherwise 60 |
| Pressing | 20 to 40 seconds | AeroPress FAQ 20 to 40; brewing calculator 20 to 30 | 20 to 40 seconds |
| Chamber | 237 to 296 ml | Go 8 oz, Original 10 oz (AeroPress) | do not overfill |
The manufacturer’s “under two minutes” means brewing and cleaning together, not the steeping time. Times longer than 60 seconds belong to the world of competitions and studies, where they are linked with other grind sizes and ratios.
Paper or stainless steel
According to AeroPress, the paper filter retains the coffee oils and gives a smooth drink without sediment. The stainless steel filter lets the oils through, described as a somewhat fuller drink (in the manufacturer’s filter blog: similar to the French press). These are manufacturer statements, not measurements. The study by Santanatoglia and colleagues does indeed separate by filter type for aroma, but for body the AeroPress with paper came out ahead of the French press.
Practical points on the material: standard filters fit the Original, Clear, Go, Premium and Go Plus, not the XL, which needs its own filters. Paper is compostable. The metal filter is reusable, may go in the top rack of the dishwasher and is not compostable. In the manufacturer’s shop, 350 paper filters cost US$9.95 and the stainless steel filter US$14.95. One pack lasts a little under a year at one cup a day; that is our calculation. By the same calculation, the metal filter has paid for itself after a good 500 brews.
Troubleshooting
| Symptom | Likely cause | What you change | Source |
|---|---|---|---|
| Coffee runs into the cup before pressing | Upright without a vacuum | Insert the plunger about half an inch and pull up slightly; or Flow Control Filter Cap (not XL) | Step 5 of this guide, help centre |
| Plunger barely goes down | Very fine particles block the flow | Grind somewhat coarser, shake the bed level, press gently | AeroPress FAQ |
| Coffee tastes thin | Too little coffee per water (conclusion from Liang et al. 2021) | More coffee per water, for example from 1:16 towards 1:14 | Liang et al. 2021, measured on immersion |
| Bitter or sour | No AeroPress study; finer, hotter or longer extracts more (conclusion from Uman et al. 2016 and Liang et al. 2021) | Change only one variable per brew: time, grind size or temperature | AeroPress regards taste as personal |
| Cup wobbles or breaks | Vessel too narrow, too wide or thin-walled | Measure the diameter again (see FAQ); Go: do not press into thin-walled glass | Go product page |
None of these assignments has been measured for the AeroPress. We derive them from the mechanism, and for “too thin” from Liang and colleagues, who measured pure immersion.
Which model, which grinder for travel
The data on the two models we list in our catalogue:
| Model | Chamber | Weight | Price | Rating |
|---|---|---|---|---|
| AeroPress Original | 10 oz (about 296 ml), 1 to 2 cups | about 220 g with scoop and stirrer | approx. €41.08 | 9.3 |
| AeroPress Go | 8 oz (about 237 ml), 1 cup | fully packed 323 g | approx. €44.00 | 8.9 |
Prices (on Amazon.de): as of September 2026. The ratings are our editorial assessment. The Go comes with a lidded mug, 15 oz (444 ml), in which the press travels. According to the manufacturer, the Original does not fit in this mug. The manufacturer’s page does not document a weight advantage of the Go over the Original; its advantage is the packed size.
For travel you need a grinder, unless you take pre-ground coffee. The Q Air from 1Zpresso weighs 365 g, holds 15 to 20 g per fill and, according to the manufacturer, fits inside the AeroPress plunger. For the Porlex Mini II (approx. €69) the manufacturer does not confirm the fit and publishes no dimensions. For the Hario Skerton N (approx. €39.80), the Amazon catalogue text lists the AeroPress among its uses. According to our German review, it is not the first choice as a travel grinder.
If you are serving several people, the review of the Espro P5 (950 ml, double metal mesh, approx. €50.00) offers the counterpart: metal lets the oils through, paper binds them. The Espro P3 (530 ml) explains the difference from the AeroPress with paper in the same way. If you want to brew with a filter and without pressure, read Pour-Over Filter Coffee. The pot alternative is explained in the French Press Guide, and the direct comparison in AeroPress or French press.
What AeroPress does not state and what we did not find
Gathered in one place, so that the text above can do without reservations.
Missing from the manufacturer: a pressure value in bar, the pore size of the paper filter in micrometres and a number of paper filters in the box of the Original. The euro prices for filters and spare parts in Germany are missing too.
Not found by us, although we looked for them: an SCA standard or a DIN or ISO standard for the AeroPress. The SCA standard 310-2021 applies only to electric household filter machines; manual pour-over and immersion are excluded, and its 55 g/kg and 90 to 96 °C are conditions set for machines. Also missing are a measurement of paper against metal in the AeroPress itself, a verified price advantage of paper over filter bags for pour-over, and evidence that the AeroPress forgives more mistakes than other methods. For “forgiving” and similar superlatives there is no source, and we do not adopt them. All that is plausible is that the short contact time of 30 to 60 seconds limits the damage of a wrong choice of time; it has not been measured.
The brewing calculator on our German site has its own values for the AeroPress (1:13 to 1:16, steeping time 60 to 90 seconds), which differ from the manufacturer. For the waiting time, the manufacturer’s figure applies on this page; the calculator is the quick approximation for numbers of cups.