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AeroPress bypass
Adding water after brewing to dilute to desired strength.
Category: Brew Methods — Non-Espresso
The technique of brewing a small, concentrated AeroPress recipe and then diluting it with extra hot water to reach the final cup strength.
Why it matters — Bypass brewing gives you precise control over strength independent of extraction. It's especially useful for travel, when the only kettle on offer is small, or when you want to brew a lot of coffee from a small AeroPress chamber.
Good to know
- A common bypass ratio is brew 1:8 concentrated, then bypass to 1:15–1:17 in the cup.
- The bypass water doesn't need to be at brewing temperature — anywhere from 70–90 °C is fine.
Related: AeroPress