Brewing a large batch of coffee at once may be a bit challenging, especially if you are to use this coffee-making syringe with limited capacity.
In the following guide, I will show you a simple recipe on how to make AeroPress coffee for two. The technique behind the whole process is also known as the bypass brewing method.
The bypass method involves brewing a concentrate with a high coffee-to-water ratio, and diluting that concentrate with hot water. This way you can make two cups of flavorful coffee in your AeroPress at once.
Why is it called “the bypass”? Because only a portion of your total water is passing through the coffee grounds and the AeroPress filter, while the rest of the brew water is bypassing the filter, as it’s added to the concentrate after you’ve pressed the plunger.
Now that we’ve cleared this out, let’s move on to the recipe instructions.
AeroPress for Two Cups: Recipe Instructions
To be fair it’s not hard to make two cups of coffee in your AeroPress by using the bypass brewing method.
Even though it’s always better to utilize a coffee scale to get the best results, in my instructions I also include volumetric measurements. After all, not all of you are willing to weigh the coffee and water dose with precision in the morning.
So here are the step-by-step directions on how to make AeroPress coffee for two:
1. Prepare your AeroPress.
Of course, before you dive into the essential part, you need to prepare your AeroPress for brewing. This step includes:
- Removing the plunger.
- Placing the filter into the filter cap.
- Screw the filter cap onto the brewing chamber.
- Stand the AeroPress on a carafe.
You can check out reviews of these products in my guide on the best AeroPress accessories.
Some people recommend rinsing the paper filter with hot water before you continue to the following step.
This way you will pre-heat the brewing chamber and avoid paper flavors in your brew.
To be fair, I haven’t noticed a significant difference in the final brew with and without rinsing.
So I usually skip this step.
Furthermore, the AeroPress filters are so thin and light that they don’t really affect the flavor of your coffee.
You can find out more about AeroPress filters and their alternatives here.
2. Add 28 grams (0.95 ounces) of ground coffee to the brew chamber.
If you don’t have a scale, you can simply add two rounded AeroPress scoops to the base.
When it comes to the grind size, use a medium-fine grind.
This time I brewed two cups with lightly roasted coffee. If you are to use a dark roast, I recommend grinding a bit coarser to avoid unpleasant bitterness in the brew.
3. Pour 240 grams (8.5 ounces) of off-the-boil water onto the coffee grounds.
If you don’t have a scale, don’t worry – just fill the AeroPress brewing chamber to its maximum capacity (a bit over number 4). By doing so you will be adding around 8.5 ounces (240 grams) of water.
Nevertheless, if you use the inverted AeroPress method, the amount of water the base can hold is going decrease, as the plunger takes up some space.
That’s why I recommend using the regular method when preparing two cups at once.
When it comes to the water temperature when making AeroPress coffee, I recommend using off-the-boil with light roasts (95°C, 203°F). The high water temperature will improve the extraction of the subtle flavor notes and make your coffee more complex and enjoyable.
However, if you prepare your coffee with a dark roast, I recommend using a lower water temperature – 175°F to 185°F (80°C to 85°C).
The lower temperature results in a more balanced coffee flavor with dark roasts.
Furthermore, it minimizes the chances of harsh bitterness that’s usually associated with this roast profile.
If you don’t have a gooseneck kettle with a built-in thermometer or variable temperature control, you can boil water and wait for 10 seconds before you pour it onto the coffee bed.
If you are to use a dark roast – wait for about a minute or two after boiling before saturating the grounds in your AeroPress. This way you will achieve an adequate lower temperature.
After you’ve added the water, you can carefully grab your AeroPress and carafe and swirl them.
The agitation caused by the circular motion has a positive effect on extraction.
If you use a coffee scale, at this point you should remove your AeroPress from the scale and continue with the following step.
4. Gently insert the plunger on top and pull it up to create suction.
This is also known as the vacuum method.
Making AeroPress for two involves a higher coffee dose and you’ll need to steep the grounds for a while to properly extract all the good stuff.
As we all know, the coffee drips through the AeroPress filter prematurely.
Entering the plunger at an angle and lifting it up creates suction and stops the coffee from dripping into the carafe.
This is a great alternative to using the inverted AeroPress method.
Another option would be to use the Fellow Prismo attachment. It keeps the coffee in the brewing chamber without drippage. This accessory has a pressure-actuated valve, which opens up when you press down the plunger.
5. Steep for 3 minutes.
If you use a dark roast 2 and a half minutes of steeping is sufficient.
6. Gently press the plunger down.
As you’re pressing, the delicious AeroPress coffee concentrate will be entering the carafe.
I usually try to press for 30 seconds.
After pressing you will get around 200 milliliters (6.8 fluid ounces) of coffee concentrate.
7. Dilute the AeroPress concentrate with 160 grams (5.6 ounces) of hot water.
After diluting the AeroPress concentrate you will get a total of around 360 milliliters (12 fluid ounces) of delicious coffee.
This means that you will get two cups – 6 ounces each.
If you don’t have a scale, just add as much water as you have concentrate.
This process would be easier if your carafe has measurement lines (such as those of the JavaJug2).
8. Clean your AeroPress
Just be careful when removing the filter cap, as it’s hot right after brewing. After you eject the coffee puck, you can rinse the plunger under the kitchen sink.
Related post: How to reuse coffee grounds
No matter if you make one or two cups of coffee in your AeroPress, there are ways to make improvements by adjusting the variables and dial in your coffee according to your taste and preference.
If the coffee turns out too sour or dull – grind a bit finer next time. To avoid sourness you can also increase the water temperature, or steep for a bit longer.
If the coffee turns out too bitter – you should grind a bit coarser. To avoid harsh bitterness that’s usually associated with darker roasts, you can use lower water temperature or steep for a shorter period.
Making the perfect cup of coffee with the particular type of beans you use takes a bit of trial and error. Playing around with the variables until you get the best result is a quite exciting and rewarding process (or at least I find it so).
I hope that you found this bypass AeroPress recipe helpful. Leave me a comment below to share your input or ask me a question.
- Ground coffee, medium-fine grind - 28 grams (0.95 ounces), 2 rounded AeroPress scoops
- 400 grams (14.1 ounces) of water
1. Remove AeroPress plunger.
2. Place filter into the filter cap.
3. Screw filter cap onto the brewing chamber.
4. Place the brewing chamber onto a carafe.
5. Add the ground coffee to the brewing chamber.
6. Pour 240 grams (8.5 ounces) of off-the-boil water (95°C, 203°F) on top of the coffee grounds. If you don't have a scale - fill the brewing chamber up to just above the 4 mark. If you use a dark roast, saturate the grounds with lower-temperature water - 175°F to 185°F (80°C to 85°C).
7. Insert the plunger on top and pull it up to create suction.
8. Let the grounds steep for 3 minutes.
9. Gently press the plunger.
10. Dilute the concentrate with 160 grams (5.6 ounces) of hot water.
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