What coffee should I choose for an Aeropress?

The Aeropress is one of the most versatile extraction methods: it accepts a wide range of grind sizes, roast levels, and infusion times. For best results, opt for a light to medium roast with a medium to medium-fine grind to reveal single origin aromas. For a concentrated espresso-like style, a finer grind and medium-dark roast work very well. It is the ideal tool for exploring and experimenting.

Invented in 2005, the Aeropress quickly won over the global specialty coffee community for one main reason: its plasticity. Unlike a V60 or French press, which impose relatively precise parameters, the Aeropress operates across a wide range of variables — infusion times from 30 seconds to 3 minutes, temperatures from 80°C to 96°C, grind from coarse to fine, standard or inverted techniques. This flexibility makes it both the ideal travel companion for a good cup anywhere and the preferred laboratory of competitive baristas.

For coffee selection, this versatility means there is no single rule. However, certain profiles flourish particularly in the Aeropress. Light or light-medium roast single origins (Ethiopian natural, Kenya, Burundi, Colombia) reveal their floral and fruity notes and bright acidity with a silkier, less tannic texture than in a V60. The short infusion time reduces the astringency often associated with these coffees in long immersion methods.

For those who prefer a more concentrated, full-bodied cup — to be enjoyed in small quantity like a short espresso — a medium-fine to fine grind and medium to medium-dark roasted coffee produce a rich, substantial extraction, perfect as the base for an iced coffee or hot-water-diluted americano-style drink.

Freshness remains paramount: a coffee roasted within the past month and ground just before use will yield significantly superior results. Specialty coffees available from Belgian artisan roasters — sometimes found in curated selections at attentive venues like 20hVin (La Hulpe) or La Cave du Lac (Genval) — are ideal Aeropress candidates, as their complex profiles deserve exploration across multiple recipes.

A final practical tip: start with a 1:15 ratio (example: 15g of coffee to 225ml of water at 90°C) and adjust to taste. The Aeropress forgives mistakes better than any other method, making it the perfect tool for learning and refining your preferences.

• Fruity and floral filter style: light to light-medium roast single origin (Ethiopia, Kenya, Burundi), medium grind, 88-94°C
• Balanced and smooth style: medium roast arabica blend (Central America, Colombia), medium-fine grind, 90-93°C
• Concentrated espresso-like style: medium-dark roast single origin or blend, fine grind, 80-86°C, 1-2 min, ratio 1:6 to 1:8
• Iced coffee style (flash brew): medium roast, medium-fine grind, extraction over ice, double concentration (ratio 1:8)
• Experimental competition style: fruity single origin, inverted method, variable grind — ideal playground for curious minds