AeroPress: a small brew, a lot of control.

Light roast specialty coffee is built on acidity, aroma and delicate fruit. A paper-filtered AeroPress highlights those qualities while the gentle pressure adds a soft, rounded body that pour-over sometimes misses.

The brewer is also consistent. Once you settle on a recipe, the variables — dose, water weight, grind, time and temperature — stay the same every morning. That makes it an excellent training tool for learning how a particular lot behaves.

Dose 15 g of coffee, medium-fine grind, about the texture of fine table salt. Use filtered water at 90–92 °C. Pour 40 g of water for the bloom, stir gently three times and wait 30 seconds. Add the remaining 200 g of water, stir once more, then insert the plunger slightly to stop drips. At 1:30, remove the plunger, give one final gentle stir, re-seat and press slowly over 30 seconds. Total brew time is roughly 2:00.

This recipe uses the standard upright position. If you prefer the inverted method, the same numbers apply; simply flip at the end and press as usual.

If the coffee tastes thin or sour, grind a touch finer or extend the brew by ten seconds. If it tastes bitter or astringent, coarsen the grind or lower the temperature. One variable at a time is the only rule that matters.

For a brighter, more tea-like cup, use a lighter pour and a slightly coarser grind. For more body and sweetness, grind finer and press more slowly.

Any of our light-roasted single origins works well in the AeroPress. Washed lots come through especially clean; naturals and experimental processes reward the slower press with extra sweetness and texture.