Hot
Aeropress
Hjeen Yirgacheffe AeroPress
Hjeen · Saudi Arabia · Aeropress · Beginner · 2:00
Beginner
Rating: 4.9
4.9A compact AeroPress recipe for consistent weekday cups with full body.
Recipe Information
Coffee Beans
Ethiopia Yirgacheffe Washed · Worka Cooperative
Roast Level
Light
Origin
Yirgacheffe, Ethiopia
Process
Washed · Heirloom · Heirloom
Original recipe
Roaster's recipe — 16 g · 230 g · 1:14.4 · 88°C
Customize your brew
Official Recipe
Coffee
16g
Ratio
1 : 14.4
Pours
2 pours
Temperature
88°C
Official 88°C
Grind
Official grind
Brew style
Brew Method
Your brew
- Coffee
- 16 g
- Ratio
- 1:14.4
- Total water
- 230 g
- Temperature
- 88°C
- Grind
- Medium-fine
- Pours
- 2 pours
- Brew style
- Hot
16 g → 230 g
- Pour 116 g coffee
- Pour 2230 g
Taste Direction
Your brew stays close to the roaster’s balance with only subtle shifts.
Guidance indicators relative to the roaster’s recipe — not lab measurements.
Sweetness
58
Acidity
50
Body
50
Bitterness
50
Extraction
50
Brew Recipe
Coffee Dose
16 g
Water
230 g
Water Temp
88°C
Ratio
1:14.4
Grind Size
Medium-fine
Total Brew Time
1:45–2:15
Step-by-step Brewing Guide
Pour 1
16 g coffeeat PrepAdd coffee to the chamber (standard method).
Step 1 of 4Pour 2
230 gat 0:00Pour all water, stir 5 seconds.
Step 2 of 4Pour 3
Steepat 0:15–1:30Steep with gentle pressure on the plunger seal.
Step 3 of 4Pour 4
Pressat 1:30–2:00Press steadily for 30 seconds to a full stop.
Brew Timeline
01 · Prep
16 g coffee
Add coffee to the chamber (standard method).
02 · 0:00
230 g
Pour all water, stir 5 seconds.
03 · 0:15–1:30
Steep
Steep with gentle pressure on the plunger seal.
04 · 1:30–2:00
Press
Press steadily for 30 seconds to a full stop.
Equipment
Aeropress
Standard or inverted
Paper filters
Rinse to remove paper taste
Stirrer
Even saturation
Scale
Dose + water
Timer
Steep control
Brewing Tips
- Keep water at 92–93°C and avoid agitating after the final pour.
Flavor Wheel
- Sweetness70
- Acidity60
- Body72
- Bitterness30
- Aftertaste64
FloralCitrusTea-likeClean
Tasting Notes
Jasmine, bergamot, white peach, and raw cane sugar with a tea-like finish. Tip: Keep water at 92–93°C and avoid agitating after the final pour.
