WAC 2009
Open in appLukasz Jura's winning recipe from the 2009 World AeroPress Championship uses an inverted brewer, cool water, and exceptionally brief contact. Its rapid extraction is designed for a vivid, light-bodied competition cup.
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Parameters
- 20 g
- Coffee
- 200 g
- Water
- 1:10
- Ratio
- 75 °C
- Temp
- 5 medium
- Grind
- 1:00
- Total
- ~200 ml
- Yield
What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:00 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 20g of grounds.
-
Pour 1 / 50:005s
Pour 200g briskly.
+200g→ 200g Fill briskly 75°C -
Swirl 2 / 50:055s
Stir 4 times.
5s -
Prepare 3 / 50:105s
Cap the brewer and flip it onto the cup.
-
Press 4 / 50:1545s
Press until you hear the hiss.
45s -
Done 5 / 51:00
Press complete.
Notes
Original source
Recipe by Łukasz Jura, published at worldaeropresschampionship.com.
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Definitions, ratios and protocols behind this recipe.
- 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.
