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.
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.
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.
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.
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.
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.
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.