AeroPress Calculator - Coffee Ratio, Temperature and Brew Time

Pick your method, weigh your beans, let the calculator handle the rest

The AeroPress brews coffee through a combination of immersion and pressure. Water sits with coffee grounds, then gets pushed through a paper or metal filter by a plunger. The result is clean, full-bodied coffee without sediment. This calculator covers four methods - classic, inverted, concentrate and cold brew - and adjusts water amount, temperature, grind size and timing for each.

How to brew with the AeroPress - step by step

Choose a brew method - classic (plunger on top), inverted (upside-down for longer steep), concentrate (strong, to dilute) or cold brew (cold water, hours not minutes).
Weigh your coffee - standard dose is 14-18 g. The AeroPress scoop holds roughly 14 g. A kitchen scale is more accurate.
Select servings - each serving is brewed separately (AeroPress holds ~250 ml). The calculator shows one recipe and multiplies for totals.
Pick your strength - light (1:16), medium (1:14), strong (1:12) or extra strong (1:10). This sets the water amount.
Read your recipe - coffee grams, water ml, temperature, grind size, bloom amount and step-by-step timing.

AeroPress brewing scenarios

Eight common scenarios showing how method, dose and strength interact. Use these as starting points.

Scenario 1: Morning classic - 15 g, classic method, medium (1:14), 85 C
Result: 210 ml water, bloom 30 ml, total 2:00 min, medium-fine grind

Scenario 2: Strong inverted - 18 g, inverted, strong (1:12), 90 C
Result: 216 ml water, bloom 36 ml, total 2:30 min, medium grind

Scenario 3: Light fruity cup - 14 g, classic, light (1:16), 92 C
Result: 224 ml water, bloom 28 ml, total 2:00 min, medium-fine grind. Higher temp extracts fruit notes from light roasts.

Scenario 4: Concentrate for iced americano - 20 g, concentrate, extra strong (1:10), 92 C
Result: 200 ml concentrate, dilute 1:1 with ice water for 400 ml iced coffee. Total 3:15 min, fine grind.

Scenario 5: Cold brew overnight - 15 g, cold brew, medium (1:14), cold water
Result: 210 ml water, steep 8-12 hours in fridge, coarse grind. Smooth, low-acid result.

Scenario 6: Competition recipe - 16 g, inverted, medium (1:14), 80 C
Result: 224 ml water, bloom 32 ml, 2:30 min. Lower temp + inverted = cleaner cup with less bitterness. Common in WAC recipes.

Scenario 7: Two servings for the road - 15 g x 2 servings, classic, strong (1:12)
Result: 180 ml per serving, 30 g coffee total, 360 ml water total. Brew each serving separately.

Scenario 8: Dark roast, low temp - 16 g, classic, strong (1:12), 80 C
Result: 192 ml water, bloom 32 ml, 2:00 min. Dark roasts extract fast - low temp prevents over-extraction and bitterness.

Method comparison table

Method	Grind	Temp	Time	Best for
Classic	Medium-fine	85 C	2:00	Everyday brewing, beginners
Inverted	Medium	90 C	2:30	Fuller body, competition recipes
Concentrate	Fine	92 C	3:15	Iced americano, lattes, diluting
Cold brew	Coarse	Cold	2-12 h	Smooth, low-acid, summer coffee

FAQ - Frequently asked questions

What is the best coffee-to-water ratio for AeroPress?

Start with 1:14 (14 g water per 1 g coffee). That means 15 g coffee + 210 ml water. Adjust from there - 1:16 for lighter cups, 1:12 for stronger. Most competition winners use ratios between 1:12 and 1:16.

Classic vs inverted - which method is better?

Classic is simpler and faster - great for beginners. Inverted gives more control over steep time (no dripping before you press) and produces a slightly fuller body. Most barista competition recipes use inverted. The taste difference is subtle - try both and decide based on what you prefer.

What grind size should I use for AeroPress?

It depends on the method. Classic: medium-fine (like table salt). Inverted: medium (like sand). Concentrate: fine (like espresso). Cold brew: coarse (like rock salt). If your coffee tastes bitter, go coarser. If sour, go finer.

Can I make espresso with an AeroPress?

Not true espresso - the AeroPress generates about 0.35-0.75 bar of pressure, while espresso requires 9 bar. But you can make espresso-style concentrate using fine grind, extra strong ratio (1:10), and 92 C water. The result is close enough for lattes and americanos.

What is bloom and why does it matter?

Bloom is a 30-second pre-wet with 2x the coffee weight in water (e.g. 30 ml for 15 g coffee). It releases CO2 trapped in freshly roasted beans. Without bloom, the CO2 creates a barrier between water and coffee, leading to uneven extraction. Stale coffee (3+ weeks past roast) blooms less or not at all.

How is AeroPress different from pour-over (V60)?

AeroPress is immersion + pressure (coffee soaks in water, then gets pushed through). V60 is percolation (water flows through coffee by gravity). AeroPress produces a fuller, less acidic cup. V60 produces a cleaner, brighter cup. AeroPress is more forgiving of grind inconsistency because the pressure compensates.

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Ready-made calculations

The most searched variants of this calculator. Each link opens it with the value already filled in, ready to calculate.