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ROAST

ACIDITY

BITTERNESS

Aeropress Recipes

Tips
  • Darker roasts require cooler temperature water. If the water temperature is too high, the brew will easily over extract and taste bitter
  • Lighter roasts require higher temperature water. Light roasts are more dense and need hotter temperatures to extract the flavours.
  • Dark roasts require 1 setting coarser than the usual ‘Pour Over’ setting. When ordering from our website for darker roasts, use the ‘filter coffee’ grind. Or if grinding at home, your grind should look closer to ground peppercorns than sea salt
  • A ‘bloom’ is the first pour into your coffee left for 30 secs to provoke the release of carbon dioxide which you can see in the form of tiny bubbles being released in your coffee
  • Mixing the coffee grinds in your first pour of water is also known as ‘agitating’ the bloom.. This is essential in light to medium roasts since it helps further release trapped gas allowing the remaining water to absorb more flavour from your coffee grinds, and to reduce sourness in your cup.
  • No agitation is needed during the bloom in dark roasts, this will cause over extraction.
  • If your water drips through too fast and the brew is finished before the ideal finish time, use a finer grind. If it drips too slowly, use a coarser grind.
Equipment Needed
  • Pour Over cone
  • Pour Over filter paper
  • Ground coffee
  • Tablespoon
  • Cup
  • Water
  • Kettle
  • Scales if possible, otherwise follow eye measurements
Seethargundu Estate - Light Roast
Black Tea, Raisin and Hazelnut notes
Measurement
Coffee Amount
18g (approx 2 Tablespoons + 2 teaspoons)
Grind Size
Medium coarse - similar to sea salt
Water Volume
240ml (approx 1 cup)
Water Temperature
92 ℃ (approx 3.45 mins off boil)
Brew Time
3.00 Minute
Method
  • Fold seam of filter paper, place in cone and rinse with hot water over your cup. This will preheat your cup too
  • Discard water
  • Add 18g of coffee into your filter
  • Pour 60ml of hot water - this is called the bloom
  • Stir 3 times to lightly mix the coffee grinds, and leave until 30 secs
  • Pour 60ml every 30 secs until you have poured 240ml.
  • Let the brew drip through the filter
  • At 3 mins take the filter cone off your coffee cup, the water should have just finished dripping through
Riverdale Estate - Light Roast
Nice balanced dark chocolate and Caramel, orange and hazelnut notes
Measurement
Coffee Amount
17g (approx 8.5 teaspoons)
Grind Size
Very coarse - similar to ground peppercorns, but finer than French Press
Water Volume
150ml + 80ml (just under ⅔ cup, + ⅓ cup)
Water Temperature
87 ℃ (approx 7.45 mins off boil)
Brew Time
2.00 Minute
Method
  • Using your Aeropress the inverted way, pre-wet filter paper in the filter basket
  • Add 17g coffee
  • Start timer and add 80ml of 87℃ water
  • Stir a few times to wet all grinds and leave for 20 secs
  • Add 70ml more of 87℃ water and stir vigorously 20 times
  • Screw on filter cap and leave until the timer is at 1 min
  • At 1 min, flip Aeropress onto the cup, slowly press over 1 min
  • Top up with 80ml hot water
Thogarihunkal Estate - Medium Roast
Orange, Caramel, Roasted Nuts notes
Measurement
Coffee Amount
18g (approx 3 tablespoons + 1 teaspoon)
Grind Size
Very coarse - similar to ground peppercorns, but finer than French Press
Water Volume
150ml + 80ml (just under ⅔ cup, + ⅓ cup)
Water Temperature
88 ℃ (approx 7.00 mins off boil)
Brew Time
2.00 Minute
Method
  • Using your Aeropress the inverted way, pre-wet filter paper in the filter basket
  • Add 18g coffee
  • Start timer and add 80ml of 88℃ water
  • Stir a few times to wet all grinds and leave for 20 secs
  • Add 70ml more of 87℃ water and stir vigorously 20 times
  • Screw on filter cap and leave until the timer is at 1 min
  • At 1 min, flip Aeropress onto the cup, slowly press over 1 min
  • Top up with 80ml hot water
Kalledeverapura Estate - Medium (Before 2nd Crack) Roast
Roasted Hazelnut, Toffee, Plum notes
Measurement
Coffee Amount
18g (approx 3 tablespoons + 1 teaspoon)
Grind Size
Very coarse - similar to ground peppercorns, but finer than French Press
Water Volume
150ml + 60ml (just under ⅔ cup, + ¼ cup)
Water Temperature
90 ℃ (approx 7.00 mins off boil)
Brew Time
2.00 Minute
Method
  • Using your Aeropress the inverted way, pre-wet filter paper in the filter basket
  • Add 18g coffee
  • Start timer and add 80ml of 90℃ water
  • Stir a few times to wet all grinds and leave for 20 secs
  • Add 70ml more of 90℃ water and stir vigorously 20 times
  • Screw on filter cap and leave until the timer is at 1.30 min
  • At 1 min, flip Aeropress onto the cup, slowly press over 1 min
  • Top up with 60ml hot water
House blend - Medium Roast
Hazelnut, Honey and Grapes notes
Measurement
Coffee Amount
18g (approx 3 tablespoons + 1 teaspoon)
Grind Size
Very coarse - similar to ground peppercorns, but finer than French Press
Water Volume
150ml + 80ml (just under ⅔ cup, + ⅓ cup)
Water Temperature
88 ℃ (approx 7.00 mins off boil)
Brew Time
2.00 Minute
Method
  • Using your Aeropress the inverted way, pre-wet filter paper in the filter basket
  • Add 18g coffee
  • Start timer and add 80ml of 88℃ water
  • Stir a few times to wet all grinds and leave for 20 secs
  • Add 70ml more of 88℃ water and stir vigorously 20 times
  • Screw on filter cap and leave until the timer is at 1.00 min
  • At 1 min, flip Aeropress onto the cup, slowly press over 1 min
  • Top up with 80ml hot water
Bibi AAA - Medium Dark Roast
Dark Chocolate, Toffee and Lime notes
Measurement
Coffee Amount
18g (approx 3 tablespoons + 1 teaspoon)
Grind Size
Very coarse - similar to ground peppercorns, but finer than French Press
Water Volume
150ml + 80ml (just under ⅔ cup, + ⅓ cup)
Water Temperature
88 ℃ (approx 7.00 mins off boil)
Brew Time
2.00 Minute
Method
  • Using your Aeropress the inverted way, pre-wet filter paper in the filter basket
  • Add 18g coffee
  • Start timer and add 80ml of 88℃ water
  • Stir a few times to wet all grinds and leave for 20 secs
  • Add 70ml more of 88℃ water and stir vigorously 20 times
  • Screw on filter cap and leave until the timer is at 1.00 min
  • At 1 min, flip Aeropress onto the cup, slowly press over 1 min
  • Top up with 80ml hot water
Baarbara Estate - Medium-Dark (Into Second Crack)
Cocoa, Almonds, Walnuts notes
Measurement
Coffee Amount
18g (approx 3 tablespoons + 1 teaspoon)
Grind Size
Very coarse - similar to ground peppercorns, but finer than French Press
Water Volume
150ml + 80ml (just under ⅔ cup, + ⅓ cup)
Water Temperature
88 ℃ (approx 7.00 mins off boil)
Brew Time
2.00 Minute
Method
  • Using your Aeropress the inverted way, pre-wet filter paper in the filter basket
  • Add 18g coffee
  • Start timer and add 80ml of 88℃ water
  • Stir a few times to wet all grinds and leave for 20 secs
  • Add 70ml more of 88℃ water and stir vigorously 20 times
  • Screw on filter cap and leave until the timer is at 1.00 min
  • At 1 min, flip Aeropress onto the cup, slowly press over 1 min
  • Top up with 80ml hot water
Attikan Estate - Medium Dark (In to 2nd crack)
Dark Chocolate, Figs, Roasted Almond notes
Measurement
Coffee Amount
18g (approx 3 tablespoons + 1 teaspoon)
Grind Size
Very coarse - similar to ground peppercorns, but finer than French Press
Water Volume
150ml + 80ml (just under ⅔ cup, + ⅓ cup)
Water Temperature
88 ℃ (approx 7.00 mins off boil)
Brew Time
2.00 Minute
Method
  • Using your Aeropress the inverted way, pre-wet filter paper in the filter basket
  • Add 18g coffee
  • Start timer and add 80ml of 88℃ water
  • Stir a few times to wet all grinds and leave for 20 secs
  • Add 70ml more of 88℃ water and stir vigorously 20 times
  • Screw on filter cap and leave until the timer is at 1.00 min
  • At 1 min, flip Aeropress onto the cup, slowly press over 1 min
  • Top up with 80ml hot water
Monsoon Malabar - Medium Dark Roast
Baker's Chocolate, Nutty, Earthy notes
Measurement
Coffee Amount
19g (approx 4 tablespoons + 2 teaspoon)
Grind Size
Very coarse - similar to ground peppercorns, but finer than French Press
Water Volume
150ml + 80ml (just under ⅔ cup, + ⅓ cup)
Water Temperature
87 ℃ (approx 7.45 mins off boil)
Brew Time
2.10 Minute
Method
  • Using your Aeropress the inverted way, pre-wet filter paper in the filter basket
  • Add 19g coffee
  • Start timer and add 80ml of 87℃ water
  • Stir a few times to wet all grinds and leave for 20 secs
  • Add 70ml more of 87℃ water and stir vigorously 20 times
  • Screw on filter cap and leave until the timer is at 1.10 min
  • At 1.10 min, flip Aeropress onto the cup, slowly press over 1 min
  • Top up with 80ml hot water
Vienna Roast - Dark (Rolling 2nd Crack)
Cocoa, Oaky, Bitter Sweet notes
Measurement
Coffee Amount
20g (approx 4 tablespoons + 2.5 teaspoon)
Grind Size
Very coarse - similar to ground peppercorns, but finer than French Press
Water Volume
100ml + 100ml (just under ¾ cup + ¾ cup)
Water Temperature
85 ℃ (approx 8.30 mins off boil)
Brew Time
1.40 Minute
Method
  • Using your Aeropress the inverted way, pre-wet filter paper in the filter basket
  • Add 20g coffee
  • Start timer and add 80ml of 85℃ water
  • Stir a few times to wet all grinds and leave for 20 secs
  • Add 20ml more of 85℃ water and stir vigorously 20 times
  • Screw on filter cap and leave until the timer is at 50 sec
  • At 50 sec, flip Aeropress onto the cup, slowly press over 1.40 min
  • Top up with 100ml hot water
French Roast - Very Dark (well in to 2nd crack)
Strong, Cocoa, Bitter Sweet notes
Measurement
Coffee Amount
20g (approx 4 tablespoons + 2.5 teaspoon)
Grind Size
Very coarse - similar to ground peppercorns, but finer than French Press
Water Volume
100ml + 80ml (just under ¾ cup + ⅓ cup)
Water Temperature
82 ℃ (approx 9.30 mins off boil)
Brew Time
1.20 Minute
Method
  • Using your Aeropress the inverted way, pre-wet filter paper in the filter basket
  • Add 20g coffee
  • Start timer and add 80ml of 82℃ water
  • Stir a few times to wet all grinds and leave for 20 secs
  • Add 20ml more of 82℃ water and stir vigorously 20 times
  • Screw on filter cap and leave until the timer is at 50 sec
  • At 50 sec, flip Aeropress onto the cup, slowly press over 1.20 min
  • Top up with 80-100ml hot water