Ingredients

   
15g coffee beans
250g water (205°F)

Grind

   
Remi (conventional burrs) ~2.25 revolutions from zero
Lagom Mini 2 (Mizen 48MS) +11 dots from zero

Steps

  1. Boil water. Let it cool to 205°F.

  2. Grind 15g coffee. Set up the AeroPress inverted (plunger on bottom, chamber on top).

  3. Add grounds. Start timer. Pour 250g water.

  4. Stir 3–4 times. Place the filter cap with a rinsed paper filter on top.

  5. At 1:30, flip the AeroPress onto your mug and press down slowly and steadily. Stop when you hear the hiss. Total press time: ~30 seconds.

  6. Total brew time: ~2:00.

Analysis

Brew ratio: 1:16.7

Component Amount Ratio
Coffee (dry dose) 15g 1
Brew water 250g 16.7
Absorbed by grounds (~2×) ~30g —
Coffee in the cup ~220g —

1:16.7 makes a clean, full cup — right in the standard filter window. The grounds hold roughly twice their dry weight, so ~30g of the 250g never leaves the puck. The AeroPress is the most forgiving brewer: grind, temperature, and steep all have wide margins, so the dose sets strength and everything else is preference.

Notes

  • The inverted method prevents dripping during the steep. Standard orientation works too but you’ll lose some liquid.
  • The 1:16.7 ratio (15g/250g) makes a clean, full cup. For a concentrate to dilute, use 15g/100g and add hot water after pressing.
  • Grind finer than pour over, coarser than espresso. Medium-fine is the target.
  • Press slowly. Forcing it fast pushes fines through the filter and makes the cup gritty.
  • Metal filters (Fellow Prismo, etc.) let oils through for a fuller body. Paper filters give a cleaner cup.
  • The AeroPress is the most forgiving brewer. Temperature, grind, and steep time all have wide acceptable ranges.