| Time | 3 minutes |
|---|---|
| Yield | About 220 g |
Ingredients
- 18 g coffee
- 100 g brew water around 90°C
- 120 g hot bypass water
- Paper filter, rinsed
Method
- Use an inverted AeroPress setup only if you are comfortable handling it safely; otherwise use the standard position.
- Add 100 g water to 18 g coffee and steep for about 90 seconds.
- Press gently over about 30 seconds.
- Add roughly 120 g hot water to the concentrate, taste and adjust dilution.
How to adjust it
Bypass is useful when you want high extraction from a small slurry but a lighter final strength. Adjust the bypass water to taste rather than treating 120 g as mandatory.
If the coffee tastes too intense, change final dilution before changing extraction. If it tastes hollow or sour, focus on grind and contact time. If it tastes harsh or drying, reduce extraction intensity.