WAC 2009 Third

by Alexander Scheen Jensen for AeroPress original source (worldaeropresschampionship.com)

Alexander Scheen Jensen's third-place method from the 2009 World AeroPress Championship uses an inverted brewer preheated from both ends. Circulating near-boiling water through the grounds promotes a hot, even extraction.

AeroPress 72 recipes ›

20g Coffee0.7 oz

200g Water7.1 oz · 1:10

100°C Temperature212 °F

1:30 Time

Medium-fine Grind

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Before you start

You need

AeroPress
Scale
Water at 100 °C (212 °F)

Prepare

Run a blind press with boiling water through the filter to rinse it and preheat the AeroPress.
Set up inverted.
Add 20g (0.7 oz) of grounds.

Notes from Alexander Scheen Jensen

Pre-soak the paper filter and hold hot water in the plunger to warm both brewer sections before assembly. Use the chamber marks only as visual guides: the lower reference is about 50g (1.8 oz) and the upper reference about 150g (5.3 oz).

Steps · 1:30

6 steps · 3 pours

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Step 1 of 6, 0:00steep until 0:10 50 g

Pour 50g (1.8 oz) gently. Let it steep.

Fill gently 100 °C
Step 2 of 6, 0:10steep until 0:30 150 g+100

Pour 100g (3.5 oz) gently to 150g (5.3 oz). Let it steep.

Fill gently
Step 3 of 6, 0:30until 0:35 200 g+50

Pour the final 50g (1.8 oz) gently to 200g (7.1 oz).

Fill gently
Step 4 of 6, 0:35until 0:40

Cap the brewer and flip it onto the cup.
Step 5 of 6, 0:40until 1:30

Press until you hear the hiss.

50s
Step 6 of 6, 1:30

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 2

150 g

+100 g add water

Next 200 g +50 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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