George V. Reilly

Aerobie AeroPress

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Adler's American recipe

Luke­Seu­bert's Smooth Americano recipe

I like my Americano made with 175F water to the top of the "2" oval, with our standard ten-second stir, and press with no steep time. Then diluted 1:1 after pressing.

Mark likes his brewed with much hotter water, with a 40 second steep time and he likes to push all of the water through the press, rather than diluting aftewards. His recipe has much more edge (which I might call bitterness).

Sweet Maria's in­struc­tions

Lots of reviews

Lack of 'soul'

Negative pressure

Neutral pressure

Espresso definition

Crema

"Espresso strength"

I find that the drip-through, even with long steep or long stir times, isn't continue.