Mastering the Tim Wendelboe AeroPress Method

Tools and Essential Ratios

Success begins with the right equipment and a commitment to measurements. You will need an AeroPress, high-quality paper filters, a digital scale, and a timer. The foundation of this recipe is a strict ratio: 14 grams of light-roasted coffee to 200 grams of water. Use water heated to 95°C (203°F); this temperature ensures high extraction without scorching the delicate organic compounds in the coffee.

Step-by-Step Instruction

1. Prepare the Foundation: Place a paper filter in the cap and rinse it with hot water for 10 seconds to remove any papery taste.
2. The Grind: Grind 14g of coffee to a fine setting. It should feel slightly finer than table salt.
3. The First Stir: Add the coffee and 200g of water. Immediately stir three times from back to front. This agitation ensures every particle is fully saturated.
4. The Steep: Place the plunger on top to create a vacuum seal. Let the coffee steep for exactly 60 seconds.
5. The Final Agitation: Remove the plunger and stir three times back to front again. This second stir accelerates extraction just before the press.
6. The Press: Gently lean your body weight onto the plunger. Aim for a steady 30-second press until you reach the bottom.

Troubleshooting and Refinement

If your cup feels thin or lacks body, your grind is too coarse. If the finish is unpleasantly bitter, your grind is likely too fine. Do not vary the stirring count; even moving from three to five stirs can cause over-extraction. Consistency in technique is what separates a professional brew from a mediocre one.