The AeroPress is the most adjustable brewer most people own. Inverted or standard, short steep or long, fine grind or coarse. The variables are almost endless. That flexibility is useful, but it also means there's no single recipe that works equally well for every coffee. Here are three recipes we use at the roastery, each matched to a specific roast style.
Recipe 1: Kochere Washed (light, washed) ¶
Dose 15g, water 240ml at 94°C. Standard orientation (not inverted). Add water, stir gently for 10 seconds, steep for 1 minute, press slowly over 30 seconds. Total brew time: 1:40. The higher temperature and shorter steep time suit the light roast. It needs more heat to extract properly. The result should be clean and citrus-forward. If it tastes sour, steep for an extra 20 seconds or grind slightly finer.
Recipe 2: Kochere Natural (light, natural process) ¶
Dose 15g, water 240ml at 91°C. Inverted orientation. Add water, stir for 5 seconds, steep for 1:30, flip and press over 30 seconds. Total brew time: 2:05. The lower temperature and longer steep suit the natural's fruit-forward profile. High heat can make naturals taste jammy in a way that's a bit much. The inverted method gives you more control over steep time. The blueberry note should be clear but not overwhelming.
Recipe 3: Finca La Hermosa Guatemala (medium, honey process) ¶
Dose 16g, water 240ml at 92°C. Standard orientation. Add water, stir for 15 seconds, steep for 1:15, press over 30 seconds. Total brew time: 2:00. The slightly higher dose suits the honey process. It has more body than a washed lot and can handle the extra extraction. The brown sugar note should come through clearly. This recipe also works well as a concentrate: use 20g to 150ml, then dilute with 90ml of cold water for an iced version.
These are starting points, not fixed recipes. The AeroPress rewards experimentation. Adjust one variable at a time and keep notes on what changed. A cheap notebook next to the brewer is more useful than any app.