Everybody loves the Aeropress.
But if there’s one common complaint about the brewer it’s this:“If only it could make more than JUST one single cup at a time” 😔
Well, today I’ll explain how you can.
The Aeropress was envisioned as a single-serve coffee maker, but Alan Adler, the inventor, always was a big proponent of using the bypass technique to increase serving size.
Bypassing simply means brewing a stronger cup coffee and then diluting by adding hot water. It’s the same principle as when making an Americano.
This technique has been prevalent among the winners of the Aeropress World Championship.
However, I was never a big fan of it.
From an extraction point of view, it just isn’t efficient. I would always feel like I was wasting coffee when doing it.
So I started to experiment and found out that it’s possible to brew big servings with the Aeropress.
In fact, it’s so easy that I’m surprised I haven’t seen anyone else write or talk about it before.
(The technique is inspired by Eldric Stuart’s Aubade recipe, however, he uses it in a rather different way).
I’ll try to give you as precise instructions as possible in the video and in the notes below, but this is more of a technique rather than a ‘recipe’ so you’ll have to dial it in at home.
Update: Since publishing the article, a few people have asked me why I move the plunger in the ‘unusual’ way during the first part of the brew.
Actually, the reason is quite straightforward: I want to push the water through the puck, without dislodging the filter or causing unnecessary agitation. If you push the plunger down a bit more than an inch, or pull it up straight (rather than at an angle), the vacuum could cause all sorts of problems.
Some additional thoughts
- New Gasket: The method works very well with the newer style of the silicone rubber gasket that Aerobie has switched to in recent generations. The old rubber gasket was more grippy, which made it a lot harder to pull up without displacing the filter. You can purchase a new gasket from Aerobie for $3.50, if you don’t want to spend money on a whole new device.
- Filters matter: I’m a big fan of the special Aesir filter, which is thicker. If you use a single, regular Aeropress filter, you might dislocate it when pulling up the rubber gasket unless you’re very careful. A metal filter also works well for this recipe, since it will stay in place. The downside is that you don’t get the ‘clean’ paper taste.
- Experiment: With the first plunge, you extract a lot of the acidity, and with the second plunge, you extract body and sweetness. You can play with the different ratios of these components by making the first extraction shorter, and the second longer. I have also tried adding a bit of cold water to the first extraction to avoid bitterness.
- Stay Consistent: I like to add water two times only, but you could also do it 3 or 4 times. The reason for going with 2 x 200 ml (or 2 x 175 ml for Aeropress Go) is that it can be quite difficult to be consistent with timing and agitation if you make the recipe more advanced than this.