Target Water Temperature: 90-94 C
Primary Ingredient Basis: 18 g coffee = 100%
Modern high-clarity profile: fruit-forward acidity, low sludge, precise dilution.
PHASE A — BREW CONCENTRATE (INVERTED)
Components
| Ingredient | Quantity | Scaling |
|---|---|---|
| Coffee | 18 g | 100.00% |
| Water (brew) | 105 g | 583.33% |
Method
- Assemble AeroPress in inverted position.
- Add coffee.
- Start timer and pour 90-120 g water (105 g baseline).
- Stir gently for 5-10 seconds.
- Steep to a total contact time of 60-90 seconds.
PHASE B — PRESS & BYPASS
Components
| Ingredient | Quantity | Scaling |
|---|---|---|
| Brewed concentrate (from Phase A) | all | — |
| Water (bypass) | 95-115 g | 527.78-638.89% |
Method
- Flip onto cup and press slowly for 20-30 seconds.
- Add 95-115 g hot water to reach 200-220 g total beverage.
- Swirl once and serve immediately.
STRUCTURAL NOTES
- Short contact time and moderate-fine grind create a clean, high-extraction concentrate without extended bitterness.
- Controlled agitation limits fines suspension and reduces sludge in the final cup.
- Bypass dilution sets final strength while preserving high-frequency aromatics and acidity.
FAILURE MODES
-
Symptom: Flat, dull cup with low acidity.
-
Likely cause: Water temperature too low, grind too coarse, or insufficient concentrate strength.
-
Corrective action: Raise brew water toward 94 C and tighten grind slightly.
-
Symptom: Harsh bitterness or drying finish.
-
Likely cause: Excessive agitation, long steep, or overly fine grind.
-
Corrective action: Reduce stir time to 5 seconds, keep total steep under 90 seconds, and coarsen grind slightly.
-
Symptom: Muddy mouthfeel.
-
Likely cause: Pressed too fast, forcing fines through.
-
Corrective action: Extend plunge to 20-30 seconds with steady, gentle pressure.