Jonathan Gagné's AeroPress recipe

Jonathan Gagné presents us with a great and somewhat radical recipe (which is backed up by various studies from coffee to even geophysics) which is differentiated by its 10-minute brew-time.

Without writing too much here - it's worth taking a read of Jonathan's in depth blog post on this recipe and watching the video below.

If you try this recipe, let us all know what you think in the comments below

Recipe details:

Paper Filter


light roast


100°C / 212°F
  1. Choose a sturdy mug where the AeroPress can fit with a good level.
  2. Place a dry filter on and screw the lid on tightly.
  3. Place your dry coffee dose in the dripper and shake left-to-right to make it flat. I like to use a dose of about 18 grams.
  4. Start a timer, and pour 100°C water until the AeroPress is filled — this is about 260 grams of water, or a bit more, because some water will drip.
  5. Using a spoon or the plastic stick that comes with the AeroPress, stir in a back and forth motion from the complete bottom of the dripper all the way to the top. Avoid circular stirs !
  6. Place the plunger a few millimeters deep onto the AeroPress chamber. This will cause a bit of water to escape; don’t sweat it.
  7. Remove the AeroPress from your scale, and give it a swirl to level the coffee bed.
  8. At the 5 minutes mark, give the AeroPress another thorough swirl.
  9. At the 9 minutes mark (or later), start pressing on the plunger gently. It usually takes me a bit more than 1 minute to press it all the way down.

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