The Classic AeroPress Americano

This recipe is from Olly J. It’s inspired by Alan Adler’s original recipe.

It is a fantastic recipe to use while camping. To avoid bringing so much gear with you, use two heaped tablespoons of pre-ground coffee instead of weighing the 15g. The recipe will be a little less precise, however, I find coffee is always delicious on a mountaintop or while camping.

📝 Recipe Notes:

  • Filter: you can add a Fellow Prismo to have more flow control
  • Coffee: Fine -Setting 4 on a Baratza Encore grinder

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

Recipe details:

Paper Filter


Slightly dark roast


80°C / 176°F
  1. Insert the filter into the basket before attaching it to the Aeropress chamber.
  2. Rinse your Aeropress filter. Allow the hot water to flow all the way through to the cup, warming the chamber, filter, basket and the cup. Dispose of the rinse water before continuing.
  3. Place mug, with Aeropress positioned on top, onto the scale. Tare the scale to 0.
  4. Grind your 15g of coffee to a fine consistancy. Setting 4 on a Baratza Encore grinder.
  5. Boil water. Let sit for 30 seconds or so before pouring to let it lower slightly in temperature. If you have a kettle that allows you to control the water temperature, boil to precisely 175°F (80°C).
  6. Add 15g of ground coffee to the Aeropress. Shake slightly to flatten the coffee grounds.
  7. Slowly pour water up to the 1 marked on the chamber, approximately 50g.
  8. Use the Aeropress paddle to swiftly stir the coffee for 10 seconds, removing any clumps.
  9. Remove the Aeropress and your mug from the scale and use the Aeropress plunger to press down slowly for 20–60 seconds. The resulting concentrate will give you the espresso for your americano.
  10. Return only the mug with the espresso to the scale, tare it to 0.0 and pour 150g of water into your mug.

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