In the Field: Brewing with the AeroPress Go

There’s something grounding about brewing coffee outside. No rush. No noise. Just heat, water, and intention. For this brew guide, we brought our AeroPress Go to Ringing Rocks Park in Bucks County, PA- a place known for its massive boulder field and quiet, almost otherworldly landscape. It felt like the right setting for a coffee that rewards focus and patience.

Today we’re brewing our Medium Roast Guatemala Concepción Pixcaya- a balanced, comforting cup with notes of chocolate, almond, and orange. The AeroPress Go keeps the process simple and portable, while still giving us clarity and sweetness in the cup.

Guatemala Concepción Pixcaya
Medium Roast
Tasting Notes: Chocolate, Almond, Orange

This Guatemalan coffee delivers structure and warmth without sacrificing nuance. Expect a round chocolate body up front, toasted almond sweetness through the middle, and a subtle citrus brightness that keeps the cup lively.

In the AeroPress, the orange note becomes a gentle lift rather than sharp acidity, while the chocolate deepens into something almost cocoa-like. It’s the kind of coffee that feels steady and dependable, especially when you’re brewing outdoors.

The AeroPress Go is built for movement. Compact, durable, and easy to clean, it’s one of our favorite brewers for travel, hikes, and park mornings.

Unlike traditional immersion methods, the AeroPress gives you pressure-assisted extraction. That means:
• More body than pour-over
• Less sediment than French press
• Faster brew time
• Easy cleanup anywhere

It’s ideal for highlighting sweetness in medium roasts like this Guatemala.

What You’ll Need:
• AeroPress Go
• Paper filter
• 18 grams coffee (medium-fine grind, similar to table salt)
• 250 grams water (about 205°F)
• Stirrer
• Scale + timer

Brew Method (Standard Method):
1. Insert paper filter and rinse with hot water.
2. Add 18g ground coffee to the chamber.
3. Start timer and pour 50g of water. Bloom for 30 seconds.
4. Add remaining water up to 250g.
5. Stir gently 5–6 times.
6. Insert plunger and press slowly at 1:30.
7. Total brew time should land around 2:00–2:15.

Press with steady pressure. Don’t force it. The final push should feel controlled, not aggressive.