The AeroPress is one of those rare bits of kit that manages to be both brilliantly simple and endlessly versatile. It's forgiving enough for beginners, deep enough to obsess over for years, and produces a cup that's clean, rich, and full of character. If you haven't tried it yet, you're missing out. And if you have — we think we know the coffee that'll take it to the next level.
Our Single Origin Peru Tambopata was practically made for the AeroPress. Its syrupy body, natural sweetness, and layered complexity of red fruit, citrus, and sugarcane shine brightest under pressure — literally. Here's how to get the best out of both.
What You'll Need
- AeroPress (standard or Go)
- AeroPress filter (paper or metal — more on this below)
- 15g of Peru Tambopata, ground medium-fine
- 250ml of water, heated to 90–92°C
- Scales and a timer
- A mug or server
The Brew Ratio
We recommend a ratio of 1:16 — 15g of coffee to 240ml of water — for a balanced, full-flavoured cup. If you prefer something stronger and more concentrated (closer to an espresso-style), try 15g to 100ml and top up with hot water to taste.
The Method (Inverted)
There are two ways to use an AeroPress — standard and inverted. We prefer the inverted method for Peru Tambopata, as it gives the coffee more time to bloom and develop before pressing, drawing out more of those fruit and chocolate notes.
- Set up inverted. Place the plunger into the chamber about 1cm in, then flip it upside down so the plunger is at the bottom. Place on your scales and tare to zero.
- Add your coffee. Add 15g of medium-fine ground Peru Tambopata into the chamber.
- Bloom. Start your timer and pour in 50ml of water at 91°C. Give it a gentle stir and let it bloom for 30 seconds. You'll see the coffee swell and bubble — that's CO₂ releasing, a sign of freshness.
- Fill. Pour in the remaining 190ml of water slowly and steadily. Total brew water: 240ml.
- Stir and steep. Give it one gentle stir, then place the cap (with a rinsed paper filter inside) on top. Steep for 1 minute 30 seconds total from the start.
- Flip and press. Carefully flip the AeroPress onto your mug. Apply slow, steady pressure over 30 seconds. Stop pressing when you hear a hiss — that's your cue.
- Taste and adjust. Take a sip. If it's too strong, add a splash of hot water. Too weak? Try a finer grind next time.
Paper vs Metal Filter
Paper filters produce a cleaner, brighter cup — great for highlighting the citrus and red fruit notes in Peru Tambopata. Metal filters let more oils through, giving a fuller, heavier body. Both work beautifully — it comes down to personal preference. We'd start with paper and experiment from there.
Why Peru Tambopata?
The AeroPress rewards coffees with complexity and natural sweetness — and Peru Tambopata has both in abundance. Grown at 1,750 metres in the biodiverse Tambopata Valley and naturally processed to amplify its fruit character, this coffee produces a cup that's syrupy, layered, and deeply satisfying under pressure.
As it cools, the red fruit notes become more pronounced — so don't rush it. Let it sit for a minute after pressing and taste it again. You'll be surprised.
→ Shop our Single Origin Peru Tambopata — available in 250g and 1kg bags, in whole bean and AeroPress-ready grinds.