4 AeroPress at Once by Open Sky

I've done about 30k of these over the years at the Brookfield Farmer's Market near Chicago. We usually have a queue, so it's important to brew fast. This requires a fine grind and rapid bloom suppression. I also generally press four at a time (I'm 6'6" so I have a long forearm).

For years I used spunbond polyester filters. In general, I consider polyester a better filtering medium by far than paper. This year I used paper again, as an experiment. This recipe works OK with paper, but better with polyester having a higher flow rate.

Using successive pours and a relatively high water volume means that wash-through is not so consequential. As some water exits, more is added. This reduces the strength of the brew in the extraction chamber, effectively meeting the basic objective of a high water ratio normally denied the AeroPress by its dimensions.

As for the mini mixer, be sure to use only the plastic stirrer.

📝 Recipe Notes:

Gear: The plastic stirrer from the Norpro Cordless Mini Mixer.

Tried this recipe? Let us know what you think, in the comments below.

Recipe details:

Paper Filter


Any coffee


93°C / 199°F


  1. Four AeroPresses on brewing cups, to be poured into 16 oz disposable cups for customers.
  2. 25 grams of fine grind in each.
  3. Using a pouring container holding 235 ml of water, quickly pour approximately 1/4 into each Aero.
  4. Start your water dispenser so that it's filling your pouring container while you drop the frother into each Aero and whack the bloom for a couple seconds each.
  5. Be sure to stop your water at 235, repeat step 4. Suppress the bloom.
  6. Repeat step five two more times (4 pours total). The last two times, drop the frother close to the bottom and draw upwards while agitating.
  7. Make one or two final passes with the frother to drop the crust, finish by 1:45.
  8. Insert the plungers and violently "wobble: the Aeros (two at a time).
  9. Press all four simultaneously, 30 second press.
  10. Pour into 16 oz paper cups. Fill to one inch below rim with hot water, or allow customer to sugar and cream first, then fill completely with ice.

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