Calculate water needed based on your coffee grounds
Please enter a value between 1 and 60 grams
Water
:
Coffee
Please enter values between 0.001 and 30
Water Needed:-- g (-- ml)
Espresso Shots Equivalent:-- shots
(Based on standard 30ml shots)
Total Volume:-- ml
AeroPress Specs
Max Usable Volume:291.47 ml
(With plunger inserted)
Coffee Density:0.32 g/ml
(Based on your measurements)
Caffeine Estimator
Estimated Caffeine:353 mg
(Based on your coffee weight)
Caffeine per Shot:53 mg
(Divided by # of espresso shots)
Note: Caffeine content varies widely based on bean origin, growing conditions,
processing methods, and brewing technique. This is only a rough estimate.
Brew Instructions
Standard AeroPress Method
Place filter in the cap and rinse with hot water
Attach cap to the chamber and place on cup
Add coffee grounds to chamber
Start timer and add water (30 seconds for blooming)
Stir gently for 10 seconds
Add remaining water to desired level
Insert plunger just enough to create a vacuum seal
At 1:15, press slowly until you hear a hissing sound (30 seconds)
Stop as soon as you hear the hiss
Total brew time: 1:45
Inverted AeroPress Method
Insert plunger slightly into chamber and place upside-down
Add coffee grounds to chamber
Start timer and add water (30 seconds for blooming)
Stir gently for 10 seconds
Add remaining water to desired level
Rinse filter and place in cap
Attach cap to chamber
At 1:15, carefully flip onto a cup
Press slowly until you hear a hissing sound (30 seconds)
Stop as soon as you hear the hiss
Total brew time: 1:45
European Espresso Style Method
Use 7g of very finely ground coffee per shot
Rinse filter and place in cap, attach to chamber
Add coffee grounds and use a tamper (or spoon bottom) to gently compress
Heat water to 90-92°C (195-198°F)
Add 18g of water slowly
Insert plunger and apply firm, steady pressure
Press for 25-30 seconds total
Stop when all liquid is extracted
Total brew time: 30-35 seconds
Notes: Use the finest grind setting possible without clogging. This will create higher resistance to better simulate espresso pressure.
European Espresso Exclusive Method
Phase 1: Initial Mix
Add 32g finely ground coffee to inverted AeroPress chamber. Add 55g of 90-92°C water and mix thoroughly.
Phase 2: Bleed (30 seconds)
Allow the mixture to bleed for exactly 30 seconds. This extracts initial flavors and prepares for the final extraction.
Phase 3: Final Water
Add the remaining 25g water (80g total) and stir gently to ensure even extraction.
Phase 4: Invert Technique
Attach the filter cap, place your mug on top, and carefully invert the entire contraption.
Phase 5: Press (1m 30s)
Start a 1 minute 30 second timer and press slowly and steadily when ready. Complete the press before timer ends.
Total time: ~3 minutes | Water temp: 90-92°C | Grind: Fine
Exclusive to European Espresso brew type - This method is specifically designed for the 32g coffee ratio.
Crio Bru Cacao Method
Ready to Start
Click "Start Brewing" to begin the guided Crio Bru Cacao brewing process
0:00
Method Overview:
Assemble plunger and shaft, invert AeroPress
Add 34g of ground cacao to inverted chamber
Slowly pour 170g water (82°F) in circular motion
Cap AeroPress and start 4m 30s timer (±30s)
Place mug over top, flip entire contraption right-side up
Pour water between plunger and shaft to help seal
Plunge slowly and steadily when timer expires
Total time: ~5-6 minutes | Water temp: 82°F | Ratio: 1:5 (34g cacao : 170g water)
Specialized for Crio Bru Cacao - This method is optimized for cacao brewing with proper temperature and timing.
Your Personal Method 1 (Inverted with Extended Bloom)
Ready to Start
Click "Start Brewing" to begin the guided brewing process
00:00
Get Ready
1234
Phase 1: Bloom (30s)
Add small amount of 93°C water for bloom. Stir gently and wait for 30 seconds.
Phase 2: First Pour (45s)
Pour the first main portion of water while mixing with stick. Allow extraction time.
Phase 3: Final Pour (15s)
Add remaining water to reach desired ratio. Quick stir, then attach filter cap.
Phase 4: Press (30s)
Flip apparatus and press slowly for 30 seconds until you hear the hissing sound.
Traditional Instructions
Set timer for 2min 35sec and start
Place ground coffee in AeroPress tube, insert plunger slightly
At 2min 30sec (5s elapsed), pour a small amount of 93°C water
Mix with long metal stick and let bloom until 2min 0sec (30s bloom)
At 2min 0sec, pour water to brim while mixing with stick
Quickly attach filter cap
Place mug over cap and flip the entire apparatus to be right-side up
At 1min 0sec, let gravity and weight of hands begin plunging
Plunge for full minute until air is pushed out (hissing sound)
Stop immediately when you hear air, transfer to sink
Do a final forced plunge into sink drain (not into coffee)
Transfer coffee to Zojirushi tumbler and add milk as desired
Total brew time: 2min 35sec
Your Personal Method 2 (Inverted with Precise Bloom)
Place ground coffee in AeroPress tube, insert plunger slightly
Pour twice the weight of coffee in water (e.g., 64g water for 32g coffee)
Dispense water in a circular motion
Stir 10 times with mixing stick
Start timer for 30 seconds bloom
After bloom completes, pour remaining water to reach desired ratio
Stir a few more times
Attach filter cap
Place mug over cap and flip the entire apparatus
Wait 2 minutes
Begin plunging (30-60 seconds)
Stop immediately when you hear air being pushed out
Transfer coffee to Zojirushi tumbler and add milk as desired
Notes: For the bloom phase, use about twice the weight of water as coffee (2:1 ratio). For example, with 32g coffee, use approximately 64g water for blooming.