Italy 2026

AeroPress by Silvio Rascioni

Silvio Rascioni won the 2026 Italian AeroPress Championship in Rome with a slow, cool, inverted brew. A one-minute pre-infusion with a small pour, soft water and a very coarse grind through a metal-and-paper filter gave the judges persistent sweetness and remarkable body.

1:13.9 Ratio

2:45 Total

18g Dose

85°C Temp

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Parameters

18 g
Coffee: 250 g
Water: 1:13.9
Ratio: 85 °C
Temp: 9 coarse
Grind: 2:45
Total: ~250 ml
Yield

Grind · 9/10 · coarse

FINE COARSE

What is 9/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:45 · total

Before you brew

1 Preheat the serving vessel with hot water.
2 Fit one paper and one metal filter in the cap, then rinse them together.
3 Set up inverted.
4 Add 18g of grounds.

Bloom 1 / 6
0:00

5s

Pour 50g gently.

+50g→ 50g Fill gently 85°C
Swirl 2 / 6
0:05

55s

Swirl gently. Let it steep.

Fill gently
Pour 3 / 6
1:00

1m30s

Pour the final 200g to 250g. Let it steep.

+200g→ 250g
Prepare 4 / 6
2:30

5s

Cap the brewer and flip it onto the cup.
Press 5 / 6
2:35

10s

Press down slowly and evenly.

10s
Done 6 / 6
2:45

Press complete.

Notes

Before grinding, keep only the largest beans: Rascioni sorted them by hand for a more even grind. He brewed with soft bottled water around 80 ppm (Levissima) at 85°C, about ten degrees cooler than an everyday AeroPress. The cap held an IMS Ultra Fine metal filter with a rinsed paper filter, and he pressed onto a warmed server and served 160g; the rest stays in the server.