The Easiest Way to Make Good Coffee with an AeroPress
Why I Like This Method
AeroPress is one of the most versatile coffee makers out there—you can tweak the grind size, adjust steep time, flip it upside down (if you’re feeling fancy), and experiment forever.
But if I’m just trying to make a solid cup of coffee without pulling out the espresso machine or going full barista mode, this is the method I go with.
It’s reliable, quick, and gives me a consistently smooth cup without any bitterness or over-extraction. And when I’m pouring that fresh cup into one of my FLUR glasses, it feels like I’m drinking something way fancier than it actually is.
What You’ll Need:
- AeroPress
- 15g of coffee (about 2 tablespoons)
- Grinder (medium grind—finer than pourover, coarser than espresso)
- Paper Filters
- 250g of water (or just fill to the 4 if you’re eyeballing it)
- Kettle (I prefer to adjust temp based on roast level—more on that below)
- Scale (optional, but recommended for consistency)
- FLUR glass (trust me, it makes the whole experience better)
Step-by-Step:
1. Weigh and Grind Your Coffee: I always start by weighing out 15 grams of coffee—that's the sweet spot for a single serving. For the grind, I go for a medium grind—a little finer than pourover but coarser than espresso. Think of it like fine sea salt. If you’re unsure, it’s better to err on the coarser side. Under-extracted coffee is easier to fix than an over-extracted, bitter mess.
2. Prep Your AeroPress: Next, I prep the AeroPress by adding the filter to the cap. You can rinse the filter out, that helps with removing a papery taste If you get that.
✅ Pro Tip: Uneven grounds can lead to uneven extraction, so take 5 seconds to smooth out the coffee bed before adding water. You just have to give It a little shake.
3. Add the Coffee and Water: Pour the ground coffee into the AeroPress. Then add 250g of water—or if you’re not using a scale, just fill it to the number 4.
I like to adjust my water temperature depending on the roast:
- Light Roasts: Right off the boil (~208°F)
- Medium Roasts: Around 205°F
- Dark Roasts: 200°F or slightly lower to avoid pulling out too much bitterness
4. Steep for 2 Minutes: Once the water’s in, I give it a quick stir to make sure all the grounds are fully saturated, then let it steep for 2 minutes.
5. Press It Down—Slow and Steady: After the steep, I press the plunger down slowly and steadily. You’re aiming for about 20-30 seconds of pressing time.
If it’s too hard to press, that’s usually a sign the grind is too fine. If it feels too easy, the grind might be too coarse. A steady press should feel smooth and controlled.
Make It Look as Good as It Tastes
Presentation matters—especially when your drink looks this good.
FLUR glasses keep it clean and double-walled, so your drinks stay cold and look just as good as they taste.
