What is an AeroPress? How to Use AeroPress to Brew Delicious Coffee

The Unique Funnel of FrontStreet Coffee

"Boss, that bean funnel of yours looks quite special. Where did you get it?"

"It's just the part that comes with the AeroPress."

That exchange reminded me that in one corner of FrontStreet Coffee sits a long-forgotten AeroPress. Its syringe-like shape makes it hard to connect the device with coffee at all. There are even dedicated AeroPress brewing competitions—which naturally raises the question: how does such an odd contraption produce a cup of coffee?

The Origin of AeroPress

The AeroPress first appeared in 2005, and its inventor, Alan Adler, was a lecturer in mechanical engineering at Stanford University. By his own account, the idea was born from dissatisfaction with the coffee brewing devices then available, so he buried himself in researching extraction principles. Turning ideals into reality is what inventors do best. Within two years, this gentleman in his late 70s had created the AeroPress.

The Structure of AeroPress

The AeroPress is a fascinating invention. It consists of three parts: the chamber, the plunger, and the filter cap (which needs a paper or metal filter to use). It can brew coffee across different roasts and grind sizes. Its extraction principle combines the immersion approach of single-origin brewing with the pressure approach of espresso: first the grounds are mixed with water and steeped, then the plunger presses the brew out, yielding a cup with rich, layered flavor.

AeroPress Brewing Methods

AeroPress recipes divide into the standard and the inverted method. The standard method attaches the filter cap to the chamber filter-side down, then adds coffee and water for stirring and steeping before the plunger goes in for pressing. Its drawback: water can leak from the filter cap during the pour—which is exactly why the inverted method was born.

The inverted method assembles the plunger and chamber in advance, plunger at the bottom acting as a base, then adds the coffee for stirring and steeping. Once done, the filter cap goes on, a cup is placed on top, the whole assembly is flipped upright, and pressing begins. This time we'll focus on the inverted method, because FrontStreet Coffee finds it introduces fewer uncertainties and allows more stable extraction—letting beginners get started quickly and enjoy AeroPress coffee right away.

Preparation Before Brewing

AeroPress, coffee beans, hot water, a sturdy cup, the stirrer, and a circular filter paper.

Here we're using FrontStreet Coffee's Papua New Guinea·Bird of Paradise medium roast beans. The grind is finer than for pour-over, with 90% passing through a #20 standard sieve. We use 15g of coffee with 240ml of water—a 1:16 ratio. The water temperature for AeroPress doesn't need to be high; anywhere between 90–93°C is fine.

Inverted Brewing Process

① Insert the plunger into the chamber with the plunger facing downward.

② Pour in the ground coffee and start timing the brew.

③ Stir the grounds to make sure everything is thoroughly saturated.

④ After one minute, seat the pre-wetted filter paper on the filter cap, attach the cap to the chamber, place a cup on top, grip the whole assembly firmly, and flip it over.

⑤ Begin pressing to extract the coffee liquid. Total time: 1 minute 30 seconds.

And there you have it—a simple AeroPress coffee! Want iced coffee in summer? Just cut the ratio to 1:8. Press the coffee over 100g of ice cubes and your summer refreshment is sorted.

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FrontStreet Coffee Recommendation

FrontStreet Classic Blend

Designed specifically for espresso machines and moka pots, the FrontStreet Classic Blend's greatest asset is crema far beyond the ordinary. Even beginners on non-professional home machines can easily pull dense, fine crema. With its traditional "Mamba" recipe and mellow, smooth body, it welcomes veterans and newcomers alike—reliably extracting whether you brew Americanos, lattes, or anything in between. The obvious first choice for home or commercial use.

FrontStreet Specialty Blend

The longest-serving espresso blend at FrontStreet Coffee's own stores—nearly ten years on duty powering core drinks like Americanos and lattes. It pairs Brazilian Cerrado beans with Colombian Huila beans for a thoroughly classic flavor: the familiar espresso taste we all remember. Equally suited to home or café work.

FrontStreet Black Cocoa Blend

Not everyone chases extreme crema. For beginners or cost-conscious café owners, "great taste, honest price" is what counts—and the FrontStreet Black Cocoa Blend fits the bill. Made from 100% Arabica beans, it delivers ample crema and a mellow body at a friendly price, balancing quality and value so opening a shop costs less worry and less money.