The Aeropress was invented by Aerobie president Alan Adler in 2005. It like the espresso and French press combined into a plunger tube. The coffee is steeped for 10–50 seconds (depending on grind and preferred strength) and then forced through a filter by pressing the plunger through the tube.
Weigh out 15–18 grams of coffee and grind to a similar fine texture as espresso. Then boil 200 g of water to a boil. Next, insert a paper filter into the AeroPress's detachable plastic cap.
Use some of your hot water to wet your filter and cap. The water serves a dual function here: It helps the filter adhere to the cap, and heats your brewing vessel. This can be challenging as the water is hot and the cap is quite small: Hold the cap by its “ears” and pour the water very slowly so it can be absorbed by the filter.
Assemble your AeroPress. Make sure the entire assembly is dry, since any residual moisture can compromise the device’s seal. Place it on your scale with the flared end up, then tare the weight. The numbers should appear upside-down.
Now add your coffee grounds. Start a timer. Add twice the weight of water than you have grounds. The water should be about 200 degrees F. Ensure that the coffee is fully saturated and use a tamper as needed. Let it sit for 30 seconds and then pour in the rest of the hot water into fill the chamber.
Fasten the cap, ensuring it locks into the grooves tightly. Flip the whole assembly over quickly. Position it atop your brew vessel and begin applying downward pressure. If the pushing feels too easy, your grind is likely too coarse; if it’s very hard to push, chances are the grind is too fine.
Your coffee is fully brewed once it begins to make a hissing sound. This means there is no more water to push through the device. Now you can enjoy your wonderful coffee!