Brew
Espresso-Style Concentrate
Not espresso — the AeroPress reaches well under 1 bar and makes no crema. It is a dense concentrate that works in milk.
Best with beans that taste
Why: A dense 1:3 concentrate needs a bean with body. Chocolaty and darker roasts give the thick, sweet base milk or soda needs; light fruity beans turn sharp at this strength.
Directly on the mug
- Paper filter in the cap, cap on, brewer sitting on your mug or server.
- It stays there the whole brew — pour, wait, press. No flipping.
- Grind
- 10 clicks
- Temp
- 92 °C
- Dose
- 20 g
- Water
- 60 ml
- Milk
- 120 ml
- Ratio
- 1:3.0
Before you start. Don't grind finer than about 9 clicks — the press chokes and the seal can blow past the grounds. If it fights you, go a step coarser.
Pour first
Pour the water
Low water, high dose. Stir once.
Brewer on the mug — press start as you pour
0:00–0:08Pour the water8sLow water, high dose. Stir once.
0:08–1:00Steep52sHands off.
1:00–1:40Press firmly40sA full 40 seconds. Lean into it but keep it steady.
How was it?
Change one thing at a time — then you know what made the difference.