aeropress brewing

The AeroPress is a no-fuss, hard-working brewer that delivers exceptional clarity with very little margin for error.

It uses gentle pressure to push water through coffee and a filter — a simple mechanism that produces a surprisingly nuanced cup.

Somewhere between filter and espresso, the result is clean, balanced, and quietly expressive. Built for utility, it’s compact, unbreakable, affordable and travels well.

But beyond the practicality, it’s a tool that rewards attention. Dial in your grind, tweak the temperature, and the AeroPress gives you a direct line to the detail in your coffee — no fanfare, just flavour.

Below, we are using the widely used inverted aeropress method. We like it because we feel it allows a little more control and precision.

1. Weigh out coffee, heat up water.

Open your box of Dark Matter and weigh out into a dosing cup (or any vessel) 15 grams of coffee. Then, fill your kettle with (ideally 50-150ppm) water and switch it on. If possible, set temperature to 90-95 degrees.

2. Set grind size, purge grinder

Select a medium grind size (granulated sugar/beach sand consistency.), grind 3 beans and discard the coffee to 'purge' the grinder of any stale, old coffee grinds. (Aeropress grind size is actually very flexible depending on your recipe, for this recipe, a medium grind size is best)

3. Spritz and Grind Coffee

Our brewer spritzs his beans with water to reduce static retention inside the grinder- this is optional. Place your coffee in your calibrated grinder and grind it.

4. Rinse Filter

Place an aeropress filter inside the filter cap, and using your preheated kettle, thoroughly rinse the filter paper.

5. Dose coffee

Place Aeropress on scale. Plunger is facing upward, pressed 1 inch into the Aeropress chamber between the end and the number 4, to create a seal. Tare the scale and pour 15g of coffee into the chamber as shown.

6. Start First pour (the bloom)

Tare out your scales again, start the timer and begin pouring 40g of water over the coffee. Aeropress provide a paddle designed to ensure all the coffee gets saturated. As shown, push forward and backward with the paddle. Leave to bloom until the timer hits 30s.

What is the bloom?

The bloom is the first pour of water that releases trapped CO2 from the coffee grounds.

Helping the CO2 to escape reduces bitterness.

It's important when we bloom that we get all of our grounds wet, so they contribute to the extraction of the coffee.

Extra tip:

The bloom also allows control of our acidity.

Want more punchy acidity? Reduce bloom to 30/40g.

Want more lingering, sweet acidity? Extend bloom to 50/60g.

7. Pour to 240g

After 30s, pour all the way up to 240g. Agitate with the paddle and allow to brew for 2 minutes.

8. Flip Aeropress and Push Down

At 2:00, screw on the filter cap and hold your carafe upside down on top. Carefully, holding on to the carafe and Aeropress, flip. Now, gently press down the plunger with two hands, pushing the coffee into the carafe. You should finish extracting at around 2:30.

8. (optional) Season your coffee

If using soft, or ideally distilled water. You can remineralise to create the perfect water mineral balance to highlight the individuality of your coffee. Here we're using Apax Labs.

Join the highest value coffee email list in the world

Next level brewing tips, information on new releases, our roasting and sourcing, equipment reviews/recommendations and more.