How to Use an AeroPress: Traditional and Inverted Guide

The AeroPress produces a smooth, concentrated, low-acid cup of coffee in about 2 minutes. It uses a combination of immersion and air pressure to extract coffee through a paper, metal, or cloth filter. The result is cleaner than French press and faster than pour over.

This guide covers both methods: the traditional method for beginners and the inverted method for longer extraction and more body. For a comparison of how AeroPress fits against other manual brewers, see our manual coffee brewer comparison guide.

What You Need

Required: AeroPress, filter (paper, metal, or cloth), freshly ground coffee, hot water, mug

Recommended: Kitchen scale, timer, burr grinder

Optional: Gooseneck kettle, thermometer

Always rinse the paper filter with hot water before brewing. This removes the papery taste and pre-warms the chamber. For grind guidance across all AeroPress recipes, see our coffee grinder dial-in guide.

Traditional vs Inverted: At a Glance

Paper filter: Removes oils and fine particles. Clean, bright cup. Replace after each use.

Metal filter: Lets oils and fines through. Richer, heavier cup. Reusable. Produces more sediment.

Cloth filter: Middle ground. Clean but with body. Hand wash after each use.

Traditional Method

Grind: Fine drip  |  Coffee: 26g (4.75 T)  |  Water: 160g at 205°F  |  Yield: Concentrate — dilute to taste

1. Place a paper filter in the filter cap, rinse with hot water, and twist the cap onto the bottom of the chamber.
2. Set the chamber on your mug. Add 26g of fine-ground coffee.
3. Start a timer. Pour 160g of water at 205°F.
4. Stir for 10 seconds to saturate the grounds evenly.
5. At 30 seconds, place the plunger on top and press slowly for 30 seconds. Stop at the first hiss.
6. Dilute the concentrate with equal parts hot water to taste.

Inverted Method

Grind: Medium-fine (table salt)  |  Coffee: 17g (3 T)  |  Water: 200g at 205°F  |  Yield: Full cup, ready to drink

1. Insert the plunger about 1 cm into the chamber and flip the AeroPress upside down so it stands on the plunger.
2. Rinse a paper filter and set it aside in the filter cap. Add 17g of medium-fine ground coffee to the inverted chamber.
3. Start a timer. Pour 200g of water at 205°F. Stir gently to saturate all the grounds.
4. Steep for 90 seconds. At 80 seconds, screw the filter cap onto the chamber firmly.
5. At 90 seconds, place your mug on top of the filter cap. Holding both together, flip the assembly right side up in one smooth motion.
6. Press the plunger down slowly for 20 to 30 seconds. Stop at the first hiss.

Tips for a Better AeroPress Cup

Stop at the hiss: The hissing sound means air is pushing through and the best of the extraction is done. The coffee that extracts after this point is harsh and over-extracted. Stop pressing immediately.

Iced AeroPress: Press the traditional method directly over a glass of ice. Add cold milk for a fast iced latte. The concentrated brew stands up to the dilution from ice perfectly.

Adjust grind first: If the cup tastes sour, grind finer. If it tastes bitter, grind coarser. Grind size has more impact on AeroPress flavor than steep time. For more on this, see our post on what makes bold coffee taste bold. Stock up with a five-pound bulk bag so you always have fresh beans ready to experiment with. When two minutes is still too long, our instant coffee delivers bold flavor in seconds. And for single-serve ease, our coffee pods are always ready.

Start With the Right Beans

Browse Blackout Coffee premium roasts for freshly roasted dark and medium roasts suited to every AeroPress recipe.

Roasted fresh in Florida and shipped within 48 hours. Keep your supply stocked with the Blackout Coffee Club.

Learn more about how Blackout sources and roasts on the About Blackout Coffee page.