A style of immersion brewing that has gained great popularity for its affordability and compact size but mainly due to its versatility. Like a cafetiere the coffee grounds are soaked in hot water but for a shorter amount of time and so needs a finer grind size, somewhere between espresso and filter. Water is pushed through the coffee using an air tight plunger using a column of air. Unlike espresso and cafetiere, it uses a paper filter and with the quick brewing time results in a smooth brew which is low in acidity.
It can make an espresso-style drink but also a longer filter-like drink, which means its great for those who like to experiment with their brews. Grind size, brew ratios and brew time can all be adjusted to affect the flavour and body of the coffee to the extent of inspiring the world aeropress championships. Competitors enter a tournament to showcase their own techniques and recipes in making the best Aeropress coffee.
Find out how coffee is harvested and the hard work that the coffee farmers put into our lovely drink.
Read about what they do after the harvesting of coffee and the various processing methods.
Producing around 13 million bags (60KG) of coffee, Colombia is the third largest producer of coffee.
Not the largest producer with 0.5 million bags (60KG) but boy do they know how to grow coffee!
Guatemala produces around 3.5 million bags (60KG) each year and produces very high quality certified coffee.
The birthplace of coffee with wild coffees and a production of around 6.5 million bags (60KG).
The neighbour of Ethiopia yet with a very different flavour profile, Kenya produces under a million bags (60KG) of coffee each year.
Only about 0.25 million bags (60KG) are produced each year by Rwanda but we love Rwandan coffee.
With over 5 million bags (60KG) a year, India produces quite a bit of coffee and use the famous Monsooning processing method.
Over 6.5 million bags (60KG) are produced annually by Indonesia with some famous growing regions.
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