Please Note: Orders are roasted every Sunday and shipped every Monday


  • Aeropress
  • Aeropress filter
  • Grinder
  • Kitchen scale
  • Timer
  • Long neck kettle
  •  260g Water
  • 16g Coffee                                         
  • Bring water to a boil.
  • Place a filter into the Aeropress cap and rinse with hot water. Secure the cap onto the Aeropress.
  • Place your Aeropress with the cap facing downward onto the cup you're brewing into.
  • Grind your coffee. All grinders are different, but for this recipe we want to grind just under the halfway point of your grinder. If you are using a Baratza Encore we recommend 19/40.
  • Pour ground coffee into the Aeropress.
The Pour
  • Begin your timer
  • 0:00 - Pour 20 grams of water onto to the coffee. Wait 30s while the coffee degasses. This is called the bloom.
  • 0:30 - Add water to the center of coffee until you have reached 255g. Gently stir the coffee to ensure everything is saturated.
  • 1:30 - Gently stir again. Place the plunger into the Aeropress and slowly over 30 seconds, plunge the coffee into your cup.

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