The Inverted Aeropress Method


Step 1

Put the paper filter into the cap, rinse well then put aside.

Rinsing gets rid of the paper taste. You can also pre-warm your cup with some hot water at this stage… but don’t forget to throw out the rinse water from your cup before brewing.


Step 2

Put the plunger inside the main chamber of the Aeropress, so it forms a seal.

It should now balance on the plunger, leaving the other side open and facing up.


Step 3

Weigh out 17g of coffee, or one rounded AeroPress spoonful or about 2 ½ Tablespoons.

Place in the aeropress. If it’s handy, use the funnel (or coffee loader) that comes with the AeroPress to add 17g of coffee. Then, remove the funnel.


Step 4

Pour 50ml of water, just off the boil, straight into the aeropress.

You’re aiming for around 92-94° celsius. If you don’t have a temperature controlled kettle, leave the water for a minute or two after it’s boiled and you’ll be close.

Saturate all the grounds within 10 seconds. Pour to the No. 4 or 220g of water if you’re using a scale.


Step 5

Wait 30 seconds and give a stir..

This is the ‘bloom’ — when gasses trapped in the coffee are released. The mixture (called the slurry) will bubble slightly.


Step 6

Add another 170ml of water, stir again. Wait another 90 seconds. At 2 minutes from when you first poured the water, Attach the cap with the filter paper, and screw it into place.


Step 7

Invert the Aeropress so it’s sitting on top of your cup.


Press down on the plunger until you hear air hiss.

It takes a little bit of pressure to push the water through the paper. You’re aiming for this step to take around 30 seconds.

Step 8