The standard AeroPress method works well. The inverted method works better — for most people, most of the time. Here's why, and exactly how to do it.
Why Inverted?
In the standard AeroPress orientation, the filter is at the bottom and gravity pulls water through immediately. This gives you less control over steep time and means some water always drips through before you've finished adding it.
Inverted (plunger at the bottom, cap removed) creates a sealed chamber with no gravity-driven drip. You steep the coffee for exactly as long as you want, then flip and press. Total control.
The Recipe
Step-by-Step Method
- Set up inverted: Insert the plunger about 1cm into the chamber. Place AeroPress on your counter with the plunger at the bottom.
- Add coffee: Add 15–18g of medium-fine ground coffee into the upward-facing chamber.
- Add water: Pour 200ml of water at 92–95°C. Stir 3–4 times to ensure all grounds are saturated.
- Attach cap and filter: Place a wet paper filter in the cap, snap it onto the chamber.
- Steep: Let steep for 1:30–2:00 minutes total.
- Flip carefully: Place your mug on top of the AeroPress cap, then in one confident motion, flip the entire assembly so the mug is on the bottom and the plunger is on top. Do this over a sink the first few times.
- Press: Apply slow, steady pressure. Take 20–30 seconds to press fully. Stop when you hear a hiss of air.
Metal vs Paper Filter
Paper filters produce a cleaner, brighter cup by removing oils and micro-fines. Metal filters (sold separately, around €12) let oils through, producing a heavier, richer cup closer to French press. Both are valid — try both and choose which you prefer.