AeroPress Everyday Cup

Yield: 1 cup brewed with 230 g water; finished mass depends on retained liquid

February 25, 2026 · Version 1 · Breakfast

Simple and sweet daily profile: balanced body, low bitterness, easy repeatability. Use a moderate grind and 230 g water at 92 C; this is input water, not a claimed measured beverage recovery.

Preparation

Scaling basis: Coffee Beans · 15 g

PHASE A — IMMERSION BREW (STANDARD)

Ingredient Uses

Coffee

Quantity
15 g

Scaling
100.00%
Water

Quantity
230 g

Scaling
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 min.

Technique Applications

Technique	Controls	Purpose
Immersion brewing	15 g coffee; 230 g water at 92 C; 2 min steep	Brew in the standard setup.
Controlled agitation	Brief stir to wet all grounds	Distribute water without excessive fines movement.

Principles

Coffee extraction — Full-volume immersion, moderate grind, and the authored steep give the intended daily profile.

Phase Outputs

Key	Phase Output	Description
coffee-slurry	Brewed coffee slurry	Full-volume immersion brew before pressing.

Full-volume immersion with a moderate grind supports the intended even extraction and sweetness; keep the wetting stir short.

PHASE B — PRESS AND SERVE

Method

Press gently over 30 s.
Stop when resistance spikes to avoid over-extracting fines.
Serve immediately.

Technique Applications

Technique	Controls	Purpose
Gentle pressing	30 s; stop when resistance spikes	Press gently to the authored endpoint.

Phase Outputs Used

Phase Output	Use
Brewed coffee slurry	Use all of `coffee-slurry` from PHASE A as directed above.

The gentle 30 s press follows the source control for reducing channeling and bitterness near the end of extraction.

FAILURE MODES

Symptom	Likely cause	Corrective action
Sour, thin cup.	Grind too coarse, steep too short, or water below target temperature.	Grind finer, keep the full 2 min steep, and brew at 92 C.
Bitter, hollow finish.	Grind too fine or pressing through the final high-resistance stage.	Coarsen grind slightly and stop pressing when resistance sharply increases.
Inconsistent strength across brews.	Unstable pour mass or variable steep timing.	Use a scale and timer for repeatable dose, water mass, and contact time.