You can make from one to four cups per pressing. Each pressing only takes about a minute, so you can serve a houseful of guests in a few minutes. Just follow these easy steps.


1: Remove the plunger and the cap from the chamber.


2: Put a micro-filter inside the cap and twist the cap onto the chamber.


3: Stand the chamber on a sturdy mug  - or a small jug as Erin is using above is ideal.


4: Put ground coffee into the chamber using the funnel - one scoop for each espresso up to a maximum of four scoops.


(Also see Erin's tips for making a great coffee using the Aeropress)


4: Pour heated water slowly into the chamber.  The chamber is marked 1, 2, 3, and 4 for the number of scoops of coffee which corresponds to the number of servings.


With 1 or 4 scoops, just fill with hot water to the number 1 or 4 on the chamber. With 2 or 3 scoops you can choose from the bottom of the ovals marked 2 or 3 for a richer brew to the top of the ovals for an average strength brew.


5: Stir the water and coffee together with the paddle for about ten seconds.


6: Wet the rubber seal and insert the plunger into the chamber. Press the plunger downward. After the plunger has moved a short distance, you will feel the air pushing back at you. Continue pressing gently to maintain pressure and the air will push the brew through the grounds. The plunger will sink slowly and reach the grounds in about twenty seconds for a double, slightly less for a single or slightly more for a triple or quadruple. Then let the coffee drip a few seconds. Invert the AeroPress as you lift it off the cup.


Pressing slowly is the key to a rich brew and an easy push.  If it feels too stiff, just press more gently.


7: Remove the cap, hold the AeroPress over the wastebasket (or compost), and press the plunger to eject the "puck" of spent grounds.


8: Leave the plunger pushed fully in and rinse the rubber seal. Brush or wipe it to remove the coffee oils.


Never put the AeroPress in a dishwasher. Always store the AeroPress with the plunger pushed all the way in, or completely removed, to avoid compressing the seal.



Two thousand filters use about as much paper as one city newspaper, so you needn't feel guilty about discarding filters. But you can also re-use each filter many times just by brushing it off under running water. The choice is up to you. When re-using a filter, remove the plunger and twist the cap containing the wet filter onto the chamber. This will keep it flat as it dries and you'll be ready for the next pressing.


If you've used a French Press or coffee plunger you may be tempted to let the mix steep for several minutes before pressing. But long steeping only adds bitterness and acidity.