This note contains a time script to pour a [[Aeropress]] [[Coffee|coffee]] cup based on [a video by James Hoffmann](https://www.youtube.com/watch?v=j6VlT_jUVPc). ## Preparation For a light or medium roast, it is recommended to use 11 grams of coffee beans to 200 grams of water, which is equivalent to a **5.5g of coffee per 100g of water**. Some relevant conversions for different sized cups include: - 8.25g of coffee to 150g of water - 13.75g of coffee to 250g of water For darker roasts, maybe use something closer to 6g or 6.5g to 100g of water and try to have a lower extraction. It is **not** necessary to **pre-heat nor rinse** when using an Aeropress. Use boiling water (100C), even though a medium or dark roast can do with 90-95C. Try to get the coffee beans to a **fine grind - even finer than a regular pour-over grind**, closer to an espresso size. Adjust this grind size to the roast of the coffee: grind coarser the darker the roast is. ## Pour | Time | Step | | ----------- | ------------------------------------------ | | Before | Put the grounds in the brewer, shake even. | | 0:00 - 0:10 | Pour all **200g** of water. | | 0:10 - 0:15 | Remove from scale, close the Aeropress. | | 0:15 - 2:00 | Pause. | | 2:00 - 2:05 | Gently swirl. | | 2:05 - 2:30 | Pause. | | 2:30 - 3:00 | Press firmly until air starts to come out. | ## Tuning If the cup is too bitter, **grind coarser** and/or use **colder water**. If the cup is too sour, **grind finer** and/or use **hotter water** (if possible).