AeroPress Coffee Recipe Calculator

The AeroPress is unusual because it works as both a full-immersion brewer and a pressure brewer at the same time.
Steep time is short (1-2 minutes), pressure from the plunger finishes the extraction, and the paper or metal filter removes most sediment.

The standard ratio for a regular cup is 1:15, so 15 grams of coffee in 225 ml of water.
The grounds hold on to roughly 2 ml per gram, about 30 ml here, so what actually lands in the mug is nearer 195 ml, or 6.6 fluid ounces.
That gap is why a press set up for a full mug still comes out short unless you top it up.
Strong is the same idea at 1:12, which is 19 grams in the same 225 ml.

For a concentrate (to dilute with hot water for an Americano-style drink), a 1:6 ratio is common: 15 grams in 90 ml, then top up with about 165 ml of hot water to land a 225 ml cup.

AeroPress fans and the World AeroPress Championship have generated thousands of recipes, but most share the same structure:

1. Add coffee to the AeroPress chamber
2. Pour hot water, start the timer
3. Stir briefly
4. Steep for 1-2 minutes
5. Press slowly over 20-30 seconds

Water temperature is more flexible here than in most methods. Anywhere from 80°C to 96°C (175-205°F) works, and the right end of that range depends on your roast, which is why the calculator asks.
Light roasts benefit from hotter water (90-96°C) to extract fully.
Dark roasts can be brewed at lower temperatures (80-88°C) without over-extracting bitter compounds.

Inverted method: flipping the AeroPress upside down during the steep prevents any drip-through before you press.
It gives you more control over steep time and tends to produce a slightly fuller-bodied cup.
The tradeoff is that flipping a chamber full of hot coffee requires some confidence.

Paper filters produce a clean, tea-like cup with no sediment.
Metal filters let through more oils and fine particles for a richer, slightly heavier result similar to French press.