• Freshly roasted VIERA COFFEE CO. coffee
  • Aeropress
  • Aeropress paper filters
  • Gooseneck Kettle (preferred)
  • Cup to brew into
  • Hot water
  • Digital scale (optional)
  • Grinder - medium-fine



  1. Bring 1 litre (33.8 ounces) of filtered water to boil in a gooseneck spouted kettle, stovetop teakettle or electric kettle.
  1. Weigh out 16 grams of freshly roasted, whole bean coffee on a scale. If you don’t have a scale, you can also measure this with a tablespoon. We recommend about 2.5 level tablespoons. (1 Tablespoon ≈ 6 grams)
  1. Using a grinder, grind the coffee to a medium-fine consistency.
  1. Insert the plunger about 1cm into the brew chamber and set on the scale in the “inverted” position. Add the ground coffee to the brewer and shake the brewer to level the grounds.
  1. After starting your timer, “bloom” the grounds by pouring 100 grams (3oz, or enough to cover the coffee) of the filtered water just off boil. This allows the grounds to soak with water, forcing out gases and priming the coffee for the brewing process. To help this process, use a spoon to lightly stir the grounds and water to ensure all the grounds have been soaked.
  1. Add the remaining 140 grams (4.5 oz) water to the brewer, making sure all the grounds have been fully soaked. There is no special technique, since the purpose is to get brewing as quickly as possible. Once all the water has been added, it needs to steep for 2:00min.
  1. While the coffee is brewing, insert the AeroPress disc paper filter into the cap and pour a few ounces of hot water through it to rinse the filter. After rinsing, twist and lock the cap into place on the brewer.
  1. After 2 minutes has passed, carefully flip the entire brew onto a cup. Firmly, but gently press down for 30 seconds, until all the coffee has been pressed out of the Aeropress.
  1. Smell the delicious coffee smell floating through the air. Grab some mugs, share and enjoy.