Portugal 2018

by Kata Muhel for AeroPress original source (aeroprecipe.com)

Kata Muhel won the 2018 Portuguese AeroPress Championship with an inverted, low-temperature recipe. A short steep and quick flip-and-press finish are tuned to foreground vivid fruit acidity in light-roast coffee.

AeroPress 72 recipes ›

20g Coffee0.7 oz

230g Water8.1 oz · 1:11.5

81°C Temperature178 °F

1:45 Time

Medium Grind

Kata Muhel: Medium — about 6.5 on an EK43.

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Before you start

You need

AeroPress
Scale
Water at 81 °C (178 °F)

Prepare

Set up inverted.
Add 20g (0.7 oz) of grounds.

Notes from Kata Muhel

Rinse the paper filters twice to remove papery flavor and improve their seal. 81°C (177.8°F) water restrains bitterness, so grind a little finer if the cup is thin. Keep the post-flip press near 15s to retain the bright profile.

Steps · 1:45

7 steps · 2 pours

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Step 1 of 7, 0:00until 0:05 70 g

Pour in a spiral to 70g (2.5 oz).

Spiral 81 °C
Step 2 of 7, 0:05until 0:20

Swirl gently.

15s
Step 3 of 7, 0:25steep until 1:00 230 g+160

Pour the final 160g (5.6 oz) gently to 230g (8.1 oz). Let it steep.

Fill gently
Step 4 of 7, 1:00steep until 1:20

Put the cap on. Let it steep.
Step 5 of 7, 1:20until 1:30

Flip onto the cup.
Step 6 of 7, 1:30until 1:45

Press down.

15s
Step 7 of 7, 1:45

Press complete.

When it's done

If the cup doesn't convince you, change just one thing in the next one:

Bitter or dry? Coarser, or a shorter steep
Sour and thin? Finer, or a longer steep

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You pour. Gota keeps count.

It tells you the water for every pour and alerts you with a sound and a vibration; with an Acaia scale, also the grams left to go. When you finish, the cup goes into your journal.

Step 1

70 g

+70 g add water

Next 230 g +160 g

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Learn the fundamentals

AeroPress The AeroPress is a plastic cylinder, a plunger, and a paper filter — sold as a travel brewer in 2005 and quickly adopted by people who'd never travel with one. Its trick is that it sits across the filter/immersion line. Closed at the bottom by the filter and your stand, it's an immersion brewer. Once you press, water and grounds separate fast. The grind range it accepts is enormous, and the cup is clean but with body. How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.

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