Coffee and hot water are mixed in a cylinder, extracted for 1–3 minutes, and then pressed through a paper filter by hand. A hybrid of French press and filter — clear, intense, and incredibly versatile.

How does the AeroPress work?

Coffee and hot water are mixed in a cylinder, extracted for 1–3 minutes, and then pressed through a paper filter by hand. A hybrid of French press and filter — clear, intense, and incredibly versatile.

Why that is

The AeroPress combines two extraction principles: immersion (coffee and water are in direct contact, like a French press) and percolation (water is pushed through a filter, like a pour-over). This combination makes it unique — and explains why the result tastes neither like typical filter coffee nor like French press, but somewhere in between: clear like a filter, but with more body and intensity.

Step by step (classic method):

1. Insert the paper filter and rinse it with hot water. Screw the filter cap onto the cylinder.
2. Place the cylinder on your cup. The filter cap points downwards.
3. Add coffee. 15–18 g, medium-fine grind (like table salt).
4. Pour hot water. 200–220 ml at 85–92 °C. Stir briefly.
5. Let steep for 1–2 minutes.
6. Insert the plunger and press down slowly. The pressure forces the coffee through the paper filter. 20–30 seconds of even pressure is enough.
7. Done. The used coffee puck falls out of the AeroPress as a compact cake — extremely clean disposal.

What makes the AeroPress special:

• Versatility. Depending on grind size, water temperature, brew time, and water volume, the flavor can be varied across a huge spectrum — from tea-like and light to espresso-like and concentrated. There are hundreds of recipes, and the annual World AeroPress Championship showcases new approaches every year.
• Speed. 1–3 minutes for a cup. Faster than any other manual method.
• Clean cup. The paper filter holds back oils and sediment — the result is clearer than French press, but with more body than a pour-over.
• Forgiveness. The short brew time and manual pressure make the AeroPress more forgiving than the V60. Even with imperfect technique, the coffee rarely turns out bad.

In practice at Green Wall Coffee

At Sophienstraße 27, we don’t have the AeroPress on our menu, but I use one myself at home and when traveling. For guests looking for a simple, compact method to make good coffee, I recommend the AeroPress as a starting point — cheaper than a V60 setup with a gooseneck kettle, faster to brew, and the learning curve is flatter.

Related questions

• What is the difference between the classic and inverted method?
• What is the ideal brew time for the AeroPress?
• What grind size works in the AeroPress?

Come visit us at Sophienstraße 27 — Mon–Fri 8am–5pm, Sat 10am–5pm.