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** (close to 1:18 ratio). Some relevant conversions for different sized cups include: - 8.25g of coffee to 150g of water - 13.75g of coffee to 250g of water - 20g of coffee to 360g 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. On the [[Timemore C3]], I have found that 11 clicks is a good first approximation. Regarding 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). ## Single Cup Recipe | Time | Step | | ------ | ------------------------------------------------ | | Before | Put the grounds in the brewer, shake even. | | 0:00 | Pour all **200g** of water (~10s) | | 0:10 | Remove from scale, close the Aeropress. | | 2:00 | Gently swirl. | | 2:30 | Press firmly until air starts to come out (~60s) | | 3:30 | Done | ## Brewing Two Cups To brew more than 250g of coffee, infuse 250g of water with as much coffee as needed and then add the rest of the water as a bypass to complete the ratio. You probably want to slightly reduce the 1:18 ratio to not dilute the coffee too much.