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I reach for my Aeropress most mornings because it gives me a fast cup without turning breakfast into a project. When someone asked whether it makes espresso, I had to separate the label from the result: it can make a concentrated, espresso-like cup, but not a true machine shot.
That question sent me back to the cup. I wanted espresso-level intensity from a simpler setup and less cleanup, so I kept adjusting the grind, water temperature, and pressure.
The recipe below is the version I kept.
Perfecting the Aeropress espresso (Step-by-step)
It gives me the most convincing small, concentrated cup I can get from the brewer.
1. Get your fine grind on!
Instead of the medium grind you’d typically use for a normal cup of coffee, you would need to put your hand grinder on the fine setting to ensure you have fine grounds to make espresso with an Aeropress.
I aim for a fine grind, close to fine sugar with a powdery edge. If it feels sandy, the cup turns thin; if it looks almost dusty, the press starts to fight back.
I judge it by feel and by how the brew moves. After a couple of cups, the sweet spot is obvious because the water passes through with resistance, not a rush or a blockage.
The grind matters because it controls both extraction and how hard the press feels.
I want enough resistance to slow the brew, but not so much that the filter chokes. Too fine gives me a stubborn press, while too coarse leaves the cup underbuilt and watery.
2. Add those grounds to your Aeropress
Before brewing, I rinse the paper filter and seat it in the cap.
To start, place one of your paper filters into the filter cap before pouring a little warm water through it.
I notice a papery note in the first sip if I skip the rinse, so this is one step I do not rush.
Then, you’ll want to unscrew the cap at the bottom of the Aeropress chamber before placing your coffee grounds in there.
3. Add another filter
With making espresso-style coffee in an Aeropress, you’re going to need to add a metal filter.
The rinse also warms the brewer slightly, which helps the cup feel more even from the first sip.
Once the filter is rinsed, the finish tastes cleaner and less dry to me.
I place the rinsed filter on top of the grounds and make sure it lies flat before I press.
That matters because a crooked filter can shift once I start pressing, and then the resistance feels uneven.
4. Start tamping
Once you’ve added the filter, it’s time to tamp – something you’ll need to do anyways when you make espresso.
Barista HQ Note: Normal espresso tampers would be too small for the Aeropress, but most of those spice containers that you see in the stores would fit perfectly!
Once the filter is in place, I press it gently onto the grounds.
Then I twist and lift the tamper away. That keeps the filter seated and leaves the coffee bed undisturbed.
5. In goes the hot water
Before adding the fresh water, it’s recommended to heat your cold water temperature to between 195°F – 205°F (90°C – 96°C) – make sure you use a thermometer for this!
I usually use an electric kettle with temperature control, so I can keep the water where I want it.
With darker roasts, I usually go a little cooler. Lighter roasts tend to open up better with hotter water. When I miss, I taste it quickly: cooler water leaves the cup flatter, while water that is too hot pushes bitterness forward.
Then, you’ll want to add a small amount of water (about 55 grams should do the trick). Make sure you pour slowly!
6. Start pressing
Then comes the press.
Unlike a standard Aeropress brew, I skip the longer steep and go straight into the press for a more concentrated cup.
After the hot water has been placed, go ahead and place the brewing chamber on top of a sturdy mug and insert the Aeropress plunger.
Then, gently press, and you’ll see your cup of espresso magically appear.
I press with steady pressure, not force. If I have to lean too hard on the plunger, something else is off, and I adjust the grind or dose next time.
7. Customize your espresso and enjoy
Finally, once you’ve got your espresso shot, feel free to customize it to your liking.
I usually drink it straight when I want the closest thing to espresso, but a little milk softens the sharpness when the cup feels too tight.
Getting to know the history of espresso
Espresso did not arrive fully formed. The machines behind it changed several times before the shot people recognize now became common.
Angelo Moriondo patented an early brewer in 1884, designed for fast brewing in larger batches.
By 1901, Luigi Bezzera had built a machine that could make single servings quickly, and Desiderio Pavoni later helped bring it to a wider market in 1905.
While impressive, this particular gadget was heated by coal, and water temperature wasn’t regulated then. It was also the steam that was doing the brewing – not hot water.
A later development in 1947 helped push hot water through the brew chamber more effectively.
That is the point many coffee people connect with the crema-rich shot most of us picture as true espresso.
What exactly is the Aeropress (Fantastic or fad?)
The Aeropress came much later, and its steep-and-press method is what sets it apart from an espresso machine.
It uses two cylinders, with one acting as a plunger.
The basic workflow is simple, but the details decide how close it feels to espresso.
- Place a paper filter into the filter cap at the end of the larger tube.
- You would then fill it with ground coffee and hot water before stirring the mixture and allowing it to steep.
- Then, you would use the plunger to force the liquid through the filter.
- To remove the coffee grounds, simply remove the filter cap, dispose and you’re good to go!
What keeps me coming back is how flexible it is. I use it for espresso-style coffee, regular cups, and quick improvised recipes when I want something fast.
It is quick enough for mornings when I do not want to fuss with a longer brew, and cleanup is one reason it stays in rotation.
I would not use it as a replacement for an espresso machine, but it does give me a rich cup with very little equipment.
The portability is useful too. It packs easily, which makes it handy when I am away from my usual setup.
Aeropress espresso vs regular espresso
Even so, an Aeropress shot is not the same thing as espresso from a machine.
The difference shows up most clearly in texture, pressure, and aroma.
1. No crema
You can coax something close, but the Aeropress usually gives me less crema and less of the dense surface I expect from espresso.
For me, crema is part of the first impression of a shot. Without it, the cup can still taste pleasant, but it feels less complete.
2. Difference in taste
With an Aeropress shot, I usually notice a flatter finish and a little more bitterness.
That gap is hard to close because the Aeropress does not generate the same pressure as an espresso machine, and the plunger only goes so far before the press starts to feel awkward.
The Aeropress works at much lower pressure than a true espresso machine, which is part of why the shot lands differently.
That higher pressure is part of what helps build crema and the concentrated flavor people expect from espresso.
So if espresso-like is the goal, the Aeropress gets you part of the way there.
There are plenty of recipes that try to push it closer.
If I want a true espresso shot, though, I still use an espresso machine.
FAQs
What other types of coffee can I make with my Aeropress?
I have also used the Aeropress for cold brew-style coffee, milk drinks, pour-over-style cups, and a quick base for cappuccino or iced lattes.
Can the Aeropress make crema?
Crema is possible to chase, but every time I have tried, it took extra effort and still felt less reliable than a real espresso machine shot.
How many scoops of espresso for AeroPress?
For one espresso-style cup, I weigh out 15 grams of finely ground coffee and set the Aeropress upright on a mug with a rinsed paper filter locked in place.
What is the perfect AeroPress ratio?
I pour in 90 grams of water at about 90 to 94°C, stir for about 5 seconds, and press steadily at around 30 seconds, stopping before the hiss gets loud. That gives me a 1:6 coffee-to-water ratio, which is much more concentrated than a normal Aeropress cup and close to the espresso-style intensity I want.
Conclusion
Does the Aeropress make espresso?
It makes espresso-style coffee, and that is usually what I mean when I use the term here. The cup can be strong and concentrated, but it still does not match a machine shot for crema or depth.
If you have not tried that style before, make it once and see where your own cutoff is between close enough and not quite.
For me, the Aeropress stays useful because it gives me a fast morning cup with very little cleanup.
It is versatile and easy to pack, which is why it still earns counter space even when I am not making espresso-style coffee.
