The AeroPress is a coffee brewing method developed in 2005 by Alan Adler, an American inventor and founder of a toy company. Frustrated by the complexity and lack of practicality of conventional brewing methods at the time, Adler decided to create his own way of preparing the beverage. It was out of this search for simplicity that the AeroPress was born.
More than just a practical and portable device, Alan wanted something durable. Therefore, he chose to build it using high-strength polypropylene and thermoplastic elastomer (BPA-free). The equipment consists of three main parts:
The chamber: The main cylinder where the coffee grounds and water are placed;
The plunger: The piece with a rubber seal on the end, responsible for generating manual pressure for the extraction;
The filter cap: The twist-on cap where the paper or metal filter is inserted.
The AeroPress chamber features markings ranging from level 1 to 4. Each level corresponds to approximately 50ml, resulting in a maximum capacity of 200ml.
The great secret of the AeroPress lies in the combination of three pillars: total immersion, filtration, and air pressure. The air compressed by the plunger forces the hot water through the coffee grounds quickly and evenly. This process results in a rich, full-bodied beverage with low acidity and virtually free of the bitter oils and residues that usually pass through in other methods.
Today, the equipment’s versatility is so remarkable that there is a global competition dedicated to it: the World AeroPress Championship. The event gathers enthusiasts and baristas from all over the world who compete to see who can create the most innovative and flavorful recipe using the method.
There are two ways to brew with an AeroPress: the traditional method and the inverted method. The recipe below uses the inverted method, which allows for a longer steeping time without the coffee dripping through prematurely.
Step 1: Fit the plunger slightly into the end of the chamber (about 1 to 2 cm) and rest the equipment upside down on the table (with the chamber opening facing up). Pour in 10g of medium-ground coffee.
Step 2: Add 200ml of water heated to around 95°C.
Step 3: Stir gently with the paddle to ensure all the grounds come into contact with the water.
Step 4: Let the coffee steep for approximately 2 to 3 minutes. While waiting, place the paper filter into the cap, wet it slightly with hot water (to remove the paper taste), and screw the cap onto the chamber.
Step 5: Carefully, holding the plunger and the chamber firmly together, flip the AeroPress upside down directly over your mug or carafe.
Step 6: Press the plunger down steadily and gently. Stop as soon as all the coffee has been extracted.
The AeroPress is not only a simple and fast method, but also one of the most versatile laboratories for coffee lovers. Its ability to adapt to different grinds, temperatures, and steeping times proves that engineering and design can completely transform our daily coffee experience.
