How to Make an AeroPress Americano Latte

What you need

• AeroPress (chamber, plunger, filter cap)
• AeroPress paper filters
• AeroPress funnel
• AeroPress stirrer
• Kettle
• Scale
• Timer
• Thick-walled glass or mug (for pressing onto)
• Serving glass

Method

1. Set up the AeroPress in the inverted position by inserting the plunger into the chamber from below and aligning it to the number-4 mark on the chamber body

   The inverted orientation seals the bottom so liquid cannot drip through before you are ready to press

2. Insert one paper filter into the filter cap, rinse it with a little water so it seats firmly and will not shift when inverted, then set the cap aside

   Grounds caught in the cap thread prevent a tight seal; keep the cap clean until it is time to attach it

3. Place the funnel on the open top of the inverted chamber, add 20g of ground coffee, and tap or level the bed so it lies flat

   The funnel channels loose grounds away from the cap thread

4. 0:00

   Pour 80g of water at approximately 90°C over the coffee bed and start the timer the moment pouring begins, then stir thoroughly, reaching into the corners, until about 30 seconds have elapsed

   Stir consistently so no dry pockets remain at the sides or bottom

5. 0:30

   Remove the funnel and firmly screw the filter cap onto the chamber, then leave the AeroPress undisturbed until the timer reaches 1 minute

6. 1:00

   Place a thick-walled glass upside-down on top of the chamber, grip both pieces firmly together, and flip the entire assembly so the filter cap faces down over the glass

   Use a robust glass — thin glassware can crack under the pressure of pressing

   Expert tipPractice the flipping motion before doing it with hot liquid to build confidence with the grip and balance

7. 1:00–1:20

   Press the plunger downward at a slow, steady, and even pace until it reaches the bottom

   Target roughly 15–20 seconds of pressing time; do not apply sudden or excessive force

8. Fill the serving glass with ice, pour in 120g of cold milk, then pour the AeroPress concentrate over the top and serve immediately

   For a stronger result reduce the milk slightly; the concentrate does not change

Why this works

Keeping the ratio at 1:4 produces a concentrate dense enough to hold its character once diluted by milk, mimicking the punch of a pulled espresso shot without a machine. The inverted orientation eliminates premature drip-through, so every gram of coffee steeps fully for the entire minute before extraction begins. Slow, even pressing over 15–20 seconds manages flow resistance and keeps extraction within a clean flavor window. Pouring directly onto ice and cold milk chills the concentrate instantly while locking in volatile aromatics.

Where beginners go wrong

1. 1

   Concentrate tastes weak or watery in the finished drink

   Verify the brew ratio: 20g of coffee to exactly 80g of water. Adding extra water to the brew before pressing dilutes the concentrate before it ever reaches the milk.

2. 2

   Plunger requires very heavy force to push

   Slow down and apply steady, moderate pressure. Pressing too fast or using an excessively fine grind increases resistance sharply; aim for an even 15–20 seconds from start to finish.

3. 3

   Filter cap leaks or blows off when flipping

   Ensure the cap is threaded on tightly and that no loose grounds are caught in the cap seat. Rinsing the paper filter beforehand helps it stay flat and form a proper seal.

4. 4

   Glass cracks or breaks during pressing

   Always choose a thick-walled or heat-resistant glass for the press target. Practice the grip and flip motion before committing to the press.

What you should taste

Bold and concentrated coffee flavor that cuts cleanly through the cold milk, with a smooth and creamy finish, balanced bitterness, and no harsh aftertaste

FAQ