Aeropress Inverted Bypass

The Aeropress is an unbelievably versatile coffee maker, a toy with almost unlimited possibilities. This is one of our favorite recipes, using the «Inverted Bypass Method».

extraction time: 1:30
ground coffee: 24g (coarser than espresso, finer than V60)
water at 93°c: 100g
water at 85°c: 100g
coffee-water ratio: 1:8.3

  1. Grind 24g of specialty coffee at a grind setting somewhere between V60 and espresso, but closer to V60.
  2. Rinse the paper filter and the Aeropress with hot water.
  3. Invert the Aeropress with the plunger about ⅓ in and add your coffee.
  4. Start a timer and pour 100g of water at 93°C and gently stir a couple of times.
  5. After 45s, screw on the filter cap with the paper filter inside, push out the remaining air and flip onto a cup.
  6. Press all the coffee into the cup when the timer hits 60s. Try to finish at 90s.
  7. Dilute with 100g of water at 85°C or with cold water and ice.

As always, we recommend to experiment and try as many different variations of this recipe as you can think of (as well as completely different recipes). There are lots of websites and blogs our there with Aeropress recipes, one of our favorites is AeroPrecipe.