AeroPress XL Pot
Method: Inverted
Same grind as the standard, bigger bed.
- Total
- 3 min
- Grinder
- Fellow Ode 2 On your grinder
- Grind setting
- 2.2 On your grinder
- Dose
- 28 g
- Water
- 350 g
- Water temp
- 203°F / 95°C
- Brew time
- 2:40
- Ratio
- 1:12.5
Dialed for a Medium-dark roast. What to change if yours is lighter or darker.
Same grind as the standard, bigger bed.
1:12.5, stronger than the house pour-over ratio. The XL brews at drinking strength directly, unlike the standard chamber, which makes a concentrate that needs cutting. Yields roughly 290g in the mug after bed retention -- about the size of a V60 single.
Toasty and roast forward, low acid. Rounded. Some chocolate. Sweeter but less distinct. More of a winter morning than a summer day.
Brew process
-
Assemble inverted, plunger seated about a centimeter into the chamber. Add coffee.
-
Pour all water in one go, wetting the whole bed.
-
Stir 5 times, gently, then cap with a rinsed filter.
-
Flip onto the mug. Commit it -- the XL is genuinely heavy at this volume.
-
Press slow, about 50 seconds. The deeper bed pushes back harder than the standard chamber.
-
Serve as it comes. No dilution.
Beans for this
These numbers were written for a Medium-dark roast. That is what the temperature and the time below assume — it is a setting, not a fact.
- Dogspeed Flat Track Coffee Medium-dark · Latin America, varied seasonally — typically Colombia Supremo, Guatemala (Huehuetenango or Marilandia) and Brazil (Vila Boa natural) The one I use
- Espresso Blue Bottle Coffee Dark · Organic blend, Latin America and Central Africa
- Power Button Superthing Coffee Medium-dark · Blend, 50% washed Guatemala and 50% washed Ethiopia
- Andino Leal Merit Coffee Medium · Huila, Colombia, from a committed group of small-scale producers
- Tractor Beam Superthing Coffee Medium · Blend, roughly half washed Colombia with washed and natural Ethiopia; components rotate seasonally
Every bag I have written up for the AeroPress XL
If your bag is lighter or darker than that
28 g to 350 g is about 1:13. Everything below is relative to this recipe's own numbers.
A lighter roast than this recipe
- Temperature
- Go hotter. A lighter roast is denser and gives up less at the same temperature — take it to the top of the range, or just off the boil.
- Time
- Give it longer. Another fifteen to thirty seconds of contact, whether that is a slower pour or a longer steep.
- Grind
- Grind finer, one step. Light roasts under-extract before they over-extract, and sour is the failure you will meet first.
- Dose
- Leave the dose alone at first. If it is still thin after the other three, add a gram or two.
A darker roast than this recipe
- Temperature
- Go cooler. A dark roast is brittle and gives up everything it has immediately — back off five degrees or let the kettle stand a minute.
- Time
- Cut it short. Stop the brew at the first sign of it slowing down; the last of the drawdown is where the ash comes from.
- Grind
- Grind coarser, one step. Bitter and hollow is the failure you will meet first, and coarser is the fix.
- Dose
- You can use slightly less and lose nothing. A dark roast tastes stronger than it is.
The roast it was written for
- Temperature
- The temperature on this recipe is written for exactly this roast. Start there.
- Time
- The time is the time. Change it only after you have tasted it once as written.
- Grind
- Grind is still the one thing worth moving. Everything else in the recipe is fixed so that it can be.
- Dose
- The dose below is what these numbers were dialed at.
More on what the words mean: light, medium and dark roasts.
Goes with
- A cousin of
- Where I measure, and where I don't
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