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AeroPress Espresso-Style Shot (Inverted)

Rich and bold. The easiest way to make absolutely delicious espresso-style shot without a machine!
aeropress recipe inverted

Making an 'Espresso' with AeroPress

Ever wonder how to make a nice latte without an espresso machine? This is it, the easiest method to brew a rich and bold cup of espresso-style shot, so that you can add milk to make a really nice latte or cappuccino. Or you can turn it into an iced black coffee instead. Flexible, isn’t it? That’s why everyone loves the AeroPress — the world’s greatest single serve coffee maker. But first, take a sip of your AeroPress espresso shot before adding anything!

Brew your AeroPress espresso-style shot


  • Americano: Add 100g hot water
  • Iced Coffee: Add 80g ice & 20g hot water
  • Latte/ Cappuccino : Add 100ml frothed milk

Toys you need

AeroPress coffee tips

  • Adjust serving as desired, at coffee to water ratio of 1 : 3.6.
  • For americano/ iced coffee/ latte/ cappuccino, add hot water/ ice/ milk at approximately 2x of shot yield.
  • Use espresso roast coffee. Grind fine. We recommend the following grind sizes:
      • 1 to 2 notches for Hario Skerton +
      • 2 to 4 for Baratza Encore 
  • Brew with hot water just off the boil. Your espresso shot may taste overly acidic if water temperature is low.

How to play

Step 1

Bring water to boil. While the water is heating, grind 18g of coffee.

step 1 grind 18g coffee

Step 2

Invert AeroPress plunger with seal facing up. Slide AeroPress chamber onto the inverted plunger, align rubber seal to fully cover number 3. Place AeroPress onto scale and tare.

aeropress espresso recipe step 2 invert and insert plunger

Step 3

Add 18g of coffee grounds into inverted chamber. Wiggle to level the coffee grounds. Then tare scale.


Optional: Use the AeroPress Funnel to transfer the ground coffee from your coffee grinder bin to the AeroPress chamber if necessary.

step 3 add 18g coffee into aeropress

Step 4

Start timer. Pour 65g of hot water into AeroPress chamber.

step 4 add 65g hot water into aeropress chamber

Step 5

Remove AeroPress from scale. Insert paper filter in filter cap. Twist filter cap onto the AeroPress immediately.  Let steep until 1-minute mark.

step 5 insert paper filter and cap

Step 6

While coffee steeps, place a sturdy empty mug on scale and tare.

step 6 weigh coffee mug

Step 7

At the following time markers, gently swirl AeroPress for 3 seconds and continue to steep:

  • 1-minute
  • 2-minute
step 7 swirl aeropress

Step 8

At 3:00 mark, place empty mug at the filter cap. Holding the entire AeroPress and mug together, invert to upright position. Then gently swirl AeroPress for 3 seconds.

step 8 invert aeropress

Step 9

At 3:10, press plunger at constant speed, until plunger touches grounds at 3:30.

step 9 press aeropress plunger to yield espresso

Step 10

Pull back plunger slightly. Remove AeroPress from mug.


Optional: Place mug on scale to weigh the yield.


Serve as-is or add hot water/ ice/ milk for an americano/ iced coffee/ latte.

aeropress espresso recipe step 10 weigh shot yield

Smell, slurp, enjoy!

enjoy your double shot espresso aeropress/ add ice for iced coffee

Brew better with fresh coffee.


Roast: Espresso Roast
Region: Guatemala & Colombia
Processing: Washed
Varietal: Castillo, Caturra, Catuai, Bourbon, Typica
Elevation: 1400 – 2100 MASL


About This Coffee

Farmers of the Guatemala coffee were a group of vegetables growers, planting garlic, onion, potatoes and tomatoes, before they started growing coffee. On the other hand, farmers of the Colombia coffee reside in a region with a turbulent history of political instability. No matter the circumstances, life goes on, with coffee. Just like the name of this coffee blend – Zen.


Versatile for anything espresso-based, Zen coffee blend is curated with balanced acidity and body in mind, to give a harmonious cup. Nothing fanciful, nothing superfluous. In other words, it’s a classic and modest coffee that helps you keep calm, and carry on.


Roast: Espresso Roast
Region: Brazil, Sul de Minas
Processing: Natural
Varietal: Yellow Bourbon
Elevation: 1000 – 1300 MASL


About This Coffee

This specialty coffee from Sul de Minas is produced by Periera’s generational coffee families. The fertile soil, high elevation and mild temperature make Sul de Minas the perfect environment for Arabica coffee plants to thrive and flower.


However, with climate change taking a toll, the share of land suited for growing coffee in the Minas Gerais region could potentially decline from 75% to 20%. As such, this regional selection was carefully chosen based on two crucial factors: The unique flavour profile, as well as the producers’ commitment to insuring the region’s future ecological harmony and sustainable livelihoods.


Roast: Espresso Roast
Region: Guatemala, San Marcos Huista, Jacaltenango, Heuhuetenango
Processing: Washed
Varietal: Catuai, Caturra, Bourbon, Typica
Elevation: 1400 – 1700 MASL


About This Coffee

The farmers of this SHB (strictly hard bean) coffee used to grow vegetables, plant garlic, onion, potatoes and tomatoes for a living. However, under the leadership of Mr. Marcos Mateo Perez and help from the El Porvenir cooperative, they began with the cultivation of coffee and honey, with coffee now being their first source of income.


Roast: Filter Roast
Region: Ethiopia & Brazil
Processing: Fully Washed / Natural
Varietal: Heirloom & Yellow Bourbon
Elevation: 1000 – 1900 MASL


About This Coffee

Fancy some nutty and fruity coffee? But also want a coffee with heavier body? Then the combination of complex Ethiopia and rich Brazil coffee makes a perfect cup for you! This refreshing blend is specially curated to give the light-body Ethiopia a creamier and rounder body. We think this balance cup is perfect for an immersion or filter brew, and some Parisian accordion music!


Roast: Filter Roast
Region: Tablón de Gómez
Processing: Washed
Varietal: Castillo, Caturra
Elevation: 1800 – 2100 MASL


About This Coffee

This coffee is produced by 20 smallholders from Tablón de Gómez, Nariño. Located on the border with Ecuador, Nariño has a history of FARC activity which has caused instability. However, it is in this region that some of the most exceptional coffees in Colombia are grown. Only lots scoring 85+ compose this coffee.


Roast: Espresso Roast
Region: Brazil & Colombia
Processing: Natural/ Washed
Varietal: Castillo, Caturra, Yellow Bourbon
Elevation: 1000 – 2100 MASL


About This Coffee

This coffee is a blend from the fertile land of Brazil and the treacherous region of Colombia. It is specially curated to highlight the chocolatey, sweet and creamy flavours, which give you a pleasant and smooth mouthfeel. Above all, the taste is so comforting and luxurious that you’ll just want to lie on the couch, do nothing else but reminisce with a marathon of movies.


We think this coffee is best for espresso, milk-based coffee, and a lazy Netflix weekend!


Roast: Filter Roast
Region: Ethiopia, Sidama Mamo Kacha
Processing: Fully Washed
Varietal: Heirloom
Elevation: 1600 – 1900 MASL


About This Coffee

Located in the south of Ethiopia, Sidama is a region well-known for its ideal climate conditions to grow coffee. High altitude, ample rainfall, optimal temperature and rich soil contributed to the complex flavours found in this coffee. The ideal balance between acidity and body made this a famous and highly sought-after coffee by coffee connoisseurs.

Filter roast

Light and flavourful. For the connoisseur of sweet hand brew.

Espresso roast

Chocolatey and roasty. Perfect for espresso, long black and coffee with milk!