Target Water Temperature: 92 C
Primary Ingredient Basis: 15 g coffee = 100%
Simple and sweet daily profile: balanced body, low bitterness, easy repeatability.
PHASE A — IMMERSION BREW (STANDARD)
Components
| Ingredient | Quantity | Scaling |
|---|---|---|
| Coffee | 15 g | 100.00% |
| Water | 230 g | 1533.33% |
Method
- Assemble AeroPress in standard position over cup.
- Add coffee.
- Pour all 230 g water at 92 C.
- Stir briefly to wet all grounds.
- Steep for 2 minutes.
PHASE B — PRESS & SERVE
Components
| Ingredient | Quantity | Scaling |
|---|---|---|
| Brewed coffee slurry (from Phase A) | all | — |
Method
- Press gently over 30 seconds.
- Stop when resistance spikes to avoid over-extracting fines.
- Serve immediately.
STRUCTURAL NOTES
- Full-volume immersion with moderate grind supports even extraction and reliable sweetness.
- A short stir keeps the slurry uniform without excessive fines movement.
- Gentle 30-second press reduces channeling and bitterness at the end of extraction.
FAILURE MODES
-
Symptom: Sour, thin cup.
-
Likely cause: Grind too coarse, steep too short, or water below target temperature.
-
Corrective action: Grind finer, keep full 2-minute steep, and brew at 92 C.
-
Symptom: Bitter, hollow finish.
-
Likely cause: Grind too fine or pressing through the final high-resistance stage.
-
Corrective action: Coarsen grind slightly and stop pressing when resistance sharply increases.
-
Symptom: Inconsistent strength across brews.
-
Likely cause: Unstable pour mass or variable steep timing.
-
Corrective action: Use a scale and timer for repeatable dose, water mass, and contact time.