Skip to main content
iCoffee
Menu
Language
Get the Appdownload

Recipes

AeroPress Recipe: The iCoffee House Brew

Clean and balanced, body in the middle and clarity at the top. 15g coffee, 225ml water at 85°C, 1:15 ratio, medium-fine grind. Ready in 3 minutes.

Hands cradling a mug of freshly brewed AeroPress coffee beside a scoop of medium-fine ground beans

The finished AeroPress brew, paired with the medium-fine grind it was built on. · Photo by Elin Melaas on Unsplash

TL;DR

This is iCoffee's house AeroPress recipe. We brew 15g (0.53oz) of medium-fine ground coffee with 225ml (7.6 fl oz) of water at 85°C (185°F), stir gently, and press over about 30 seconds. The result is a clean, balanced cup with body in the middle and clarity at the top. Ready in 3 minutes, forgiving of bean choice, hard to mess up.

Ratio
1:15
Coffee
15g (0.53oz)
Water
225ml (7.6 fl oz)
Temperature
85°C (185°F)
Grind
Medium-Fine
Total time
3 min
Yield
210ml (7.1 fl oz)
Difficulty
Easy

What you need

Equipment

  • AeroPress (standard or Go)
  • Paper filter (1)
  • Kitchen scale with 0.1g precision
  • Stirrer or spoon
  • Kettle (gooseneck preferred, not required)

Ingredients

  • 15g (0.53oz) freshly ground coffee (medium-fine grind, 14 days post-roast)
  • 225ml (7.6 fl oz) filtered water (brought to 85°C)

The recipe

1
at 0:00, ~30s

Assemble the AeroPress in standard (upright) position with a rinsed filter in the cap.

Rinse the paper to remove papery taste and preheat the cap. Ensure the water is hot for optimal filter preparation.
2
at 0:30, ~15s

Add 15g (0.53oz) of freshly ground coffee.

Ensure a consistent, level coffee bed for even saturation and extraction. A slight tap can help settle the grounds.
3
at 0:45, ~20s

Pour 225ml (7.6 fl oz) of water at 85°C (185°F), then stir gently for 10 seconds to ensure all grounds are saturated.

Short steep then press yields a clean cup.
4
at 1:05, ~30s

Attach the plunger and press slowly to finish over 20-30 seconds. Stop when you hear the hiss.

Slow, steady press prevents over-extraction.

Why this recipe works

Pressure brewing rewards restraint. The AeroPress can taste over-extracted faster than any open brewer, so the parameters here are deliberately conservative.

Ratio. We use 1:15 because anything lighter dilutes the body and anything stronger pushes the brew past what the short contact time can handle cleanly. 1:15 sits at the spot where the cup has weight without turning syrupy.

Temperature. 85°C (185°F), not 93°C (199°F). Pressure speeds up extraction, so the hotter the water, the more bitter compounds get pulled out before the press is finished. Cooler water keeps the bitter notes in check and gives more room with lighter roasts, which is most of what gets brewed in this method.

Grind. Medium-fine, not drip-coarse or espresso-fine. Coarser grinds leave the cup thin because the AeroPress's short contact time can't pull enough from them. Pushed to espresso-fine, the press stalls, the bed over-extracts during the wait, and silt creeps past the paper. Medium-fine sits in the middle: surface area enough for a complete three-minute extraction, coarse enough that the press stays smooth and the cup stays clean.

Stir and press. The 10-second stir matters more than people give it credit for. AeroPress brewing skews uneven when the grounds clump or float, and a short stir levels the bed without dragging too much fine particulate into suspension. The 30-second press is the same logic: slow enough to extract evenly, fast enough that the contact time stays inside the window where flavor is balanced.

What makes this ours

Most published AeroPress recipes run hot or run long. Both compound. Bringing temperature and contact time down together is what produces the clean, body-heavy cup we built the recipe around.

What to adjust

If your cup tastes too bitter: ease up on the press and check the water temperature. Pressing hard accelerates extraction beyond what the short contact time can balance, and water above 90°C (194°F) pulls bitter notes from the bed faster than the 30-second press allows. Target a slow press from water around 85°C (185°F).

If your cup tastes too sour: step the water up to 90°C (194°F) and grind one click finer. Sour means under-extraction. Adding heat and surface area extracts faster without over-cooking the outside, which is what would happen if you just extended the steep.

If your cup tastes weak: bump the coffee to 16g (0.56oz), grind one click finer, and stir for the full 10 seconds before pressing. AeroPress brewing punishes uneven saturation. Clumps or floating particles brew partially, and the cup tastes diluted.

Related

More recipes

Related guides