How-to · Brew technique
James Hoffmann's AeroPress recipe (the ultimate cup)
James Hoffmann's "Ultimate AeroPress recipe" video (YouTube, 2020) is the most-watched AeroPress tutorial online. The recipe itself is deliberately simple: 11 g of coffee, 200 g of water just off the boil, a 2-minute steep, swirl, then a slow press. No inverted method, no plunger acrobatics. Hoffmann's position is that the AeroPress rewards consistency over complexity — and this recipe is hard to brew badly.
Use this as your default AeroPress recipe before exploring inverted method or championship variations. It works across a wide range of grinders and roasts, and it scales cleanly to 14 g / 250 g if you want a slightly larger cup.
Source: James Hoffmann, "The Ultimate AeroPress Recipe" (YouTube, 2020). We are not affiliated with Hoffmann; we cite the recipe to attribute it correctly.
The recipe
- 11 g medium-roast coffee, ground medium-fine (slightly coarser than table salt)
- 200 g water at 100°C / 212°F
What you'll need
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AeroPress (original or Clear)
Hoffmann brews on the original AeroPress in the video. The Clear and Go variants behave identically for this recipe.
AeroPress Original · $39
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Paper AeroPress filter
A single standard paper filter. Hoffmann does not advocate for premium or metal filters here — generic paper is fine.
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Kettle (gooseneck not required)
A regular kettle works. The pour does not need precise stream control — gooseneck is a nice-to-have, not a requirement for this recipe.
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0.1 g coffee scale
You only need ±1 g accuracy for this recipe. A $30 scale is fine — the $200 Acaia is overkill for AeroPress beginners.
Acaia Pearl S · $220
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Burr grinder
Medium-fine grind. A hand grinder like the Timemore C2 or a Baratza Encore handles this perfectly. Pre-ground works in a pinch but loses brightness within hours.
Timemore Chestnut C2 · $79
Step-by-step
- Step 1
Set up the AeroPress in the standard (upright) orientation
Insert one paper filter into the cap. Rinse the filter with hot water — this removes the paper taste and pre-heats the cap. Discard the rinse water. Screw the cap onto the chamber and place the assembled AeroPress on top of your mug or server.
Hoffmann uses the standard orientation, not inverted. The recipe is designed around it.
- Step 2
Dose 11 g of coffee at a medium-fine grind
Grind 11 g of coffee at a medium-fine setting — slightly coarser than table salt, finer than pour-over grind. On a Comandante: roughly 18-22 clicks. On a Baratza Encore: setting 12-15. On a Timemore C2: 16-18 clicks.
Pour the grounds into the AeroPress chamber.
- Step 3
Pour 200 g of water at 100°C, starting your timer at first contact
Bring water to a full boil. The recipe calls for 100°C / 212°F — fresh off the boil is correct here. Hoffmann notes that lower temperatures dull the cup; 100°C is intentional.
Start your timer the moment water touches the grounds. Pour 200 g in roughly 10-15 seconds, aiming for an even saturation. The chamber will be nearly full.
- Step 4
Steep for 2 minutes
Set the timer for 2:00 from first water contact. Walk away — no stirring, no agitation. The grounds settle, the bed compacts slightly, and the extraction proceeds quietly.
This is deliberately a "set it and forget it" steep. The simplicity is the point.
- Step 5
Swirl at 2:00 to settle the bed
At 2:00, pick up the AeroPress and give it a gentle swirl — a circular motion to settle any grounds clinging to the upper chamber walls back into the slurry. One or two rotations, no shaking.
- Step 6
Press slowly — 30-60 seconds total
Insert the plunger and press straight down with very light pressure. Hoffmann's emphasis is on a slow, low-pressure press. The whole press should take 30-60 seconds. If you hit resistance, do not force it — back off and let the bed relax for a second.
Stop pressing when you hear the hissing sound (air pushing through the puck). Pulling further extracts harsh, dry flavours from the spent grounds.
- Step 7
Serve immediately
The cup is 200 ml of strong, balanced coffee. Drink as-is, or dilute with hot water (50-100 g) to taste — Hoffmann notes that a bypass of clean water lengthens the cup without diluting flavour structure.
- Step 8
Need the right gear?
Most of this recipe's consistency comes from the grinder. If you do not already have a burr grinder for AeroPress and pour-over, our best burr grinder for AeroPress and V60 under $200 guide covers hand and electric picks from $80 to $200 — the price tier where filter coffee gear actually matters. A 0.1 g brewing scale is the other useful upgrade; our best scale for AeroPress and V60 brewing guide explains why a $30 scale beats the $200 Acaia for this recipe.
Common mistakes to avoid
- Pressing too hard or too fast — the AeroPress can be pushed in 10 seconds, but you over-extract bitter compounds from the puck. Hoffmann's 30-60 second press is intentional.
- Using cold or warm water "to avoid over-extraction" — this recipe is calibrated for 100°C. Below 90°C the cup tastes flat and underdeveloped.
- Grinding too fine because "AeroPress = espresso-ish". Medium-fine, not espresso-fine. Too fine and the press requires excessive force and the cup turns muddy.
- Pulling the plunger past the hiss — you extract dry, papery flavour from a spent puck. Stop when you hear air.
Frequently Asked Questions
Can I scale this recipe up to a bigger cup?
Hoffmann's scaled version is 14 g coffee + 250 g water, same 2:00 steep and slow press. Beyond that, the AeroPress chamber runs out of headroom — for a larger cup, brew the standard recipe and dilute with hot water rather than over-filling.
Do I need to weigh the water, or can I eyeball 200 ml?
A scale gives consistency, but for this recipe ±10 g of water is barely perceptible. If you do not own a scale, fill to roughly 2 cm below the top of the chamber and you are close enough. Coffee weight matters more than water — get a 0.1 g scale for the 11 g if you can.
Why standard orientation and not inverted?
Hoffmann argues the inverted method adds risk (spills, burns) without proportional flavour gain at this dose. The recipe is designed to work without inversion. If you prefer inverted, our separate guide on the AeroPress inverted method covers when it actually helps.
What grind works best with this recipe?
Medium-fine — coarser than espresso, finer than pour-over. If you taste sour or weak, grind slightly finer. If muddy or harsh, slightly coarser. The recipe tolerates ±2 grinder settings before falling apart.
Does roast level matter?
Medium roast is the original recipe. Light roasts benefit from grinding 1-2 settings finer and steeping 30 seconds longer to develop. Dark roasts work as written but you may prefer a slightly coarser grind to avoid heavy bitterness.
Last reviewed: . We update this guide when the manufacturer publishes new maintenance documentation or when community consensus on best practice shifts.