Fill your coffee mug or a milk frothing pitcher (preferred) with filtered water and pour into a tea kettle. Bring to a a near boil (180F+) while the next tasks are in progress.
Slowly grind 15 grams of high quality coffee beans (that’s 75-100 individual beans depending on bean size or a heaping scoop of whole beans) by hand using a pretty fine grind setting (not large enough to be crystals, not small enough to be powder).
Place the non-rubber end of the plunger on the kitchen counter. Place the reservoir over the top of the rubber end of the plunger so they overlap by 1 inch (this is called the “Inverted Method”)
Using the funnel, empty all of the grounds into the reservoir. Tap gently to make the grounds level inside the reservoir. Note: You should always remove all old grounds from the grinder before making a new cup of coffee.
Remove and rinse the funnel.
Once the water is appropriately heated, pour into a milk frothing pitcher and place a thermometer in the water to wait for it to cool to 176 degrees Fahrenheit. You can experiment at higher temperatures (up to 190F) with different beans. For example, Stumptown French Roast is best at around 170F (I re-heat a portion of the “top-off” water at the end so it’s a hot cup of coffee), but Los Picos will tolerate 185F or maybe higher…
Set a timer for 1-3 minutes (depending on your coffee strength preferences). The longer you brew it, the higher the chances of over-extraction (bitterness).
Slowly pour the hot water into the reservoir until it is approximately half-full. “Pre-brew” the water and grounds and stir them slowly with the stirring wand for a few seconds before adding water to the top of the reservoir.
Stir a bit more using the stirring wand until the mixture looks mostly uniform and you don’t feel much sediment on the bottom of the reservoir. Stirring too much (along with excessive heat or a too-fine grind) will over-extract the coffee, resulting in a bitter flavor.
Place a metal filter (paper filters remove the delicious oils) on top of the reservoir and then secure the filter cap on top of the metal filter.
When the timer goes off, carefully invert the reservoir and plunger unit on top of the coffee cup. Tip: Hold by the reservoir; not the plunger.
Apply very light pressure to the plunger as the coffee filters into the coffee cup. Once you begin hearing air escaping from the filter, remove the Aero Press, plunge the rest of the coffee into the sink and set the Aero Press aside to cool for a 10+ minutes.
Pour a little more of the hot water from the kettle into the coffee cup to your preference and gently stir with the handle of the bean scoop or a small spoon. A full Aero Press doesn’t really make a full cup of coffee; it’s about 2/3. You may want to leave room at the end for milk.
If you like, add a bit of cool water to your cup to make it cool enough to drink immediately.
Enjoy your perfect cup of coffee!
Disassemble the Aero Press by carefully removing the filter cap and filter, then push the plunger all the way through the reservoir so it pops the puck into the garbage/compost bin. Then, carefully extract the plunger from the reservoir while taking care not to burn yourself on hot grounds. Scrape the grounds from the filter into the garbage. Coffee grounds are not kind to plumbing