AeroPress
WAC 2010 Runner-Up
World AeroPress Championship 2010 runner-up. Inverted, low-temperature pour with a gentle stir that reaches the bottom of the chamber.
Parameters
- 18 g
- Coffee
- 230 g
- Water
- 1:12.8
- Ratio
- 75 °C
- Temp
- 5 medium
- Grind
- 1:50
- Total
- 1
- Servings
Method
-
0:00 01Pour
Inverted: add coffee, then pour 230g of 75°C water with a gooseneck kettle and a quick twist of the brewer.
To 230g 10s Slow -
0:10 02Stir
Stir gently for 10 seconds, reaching the bottom.
-
0:50 03Wait
Rinse the paper filter, cap and let it sit until 1:15.
-
1:15 04Wait
Stir gently once more, then flip onto the cup.
-
1:20 05Press
Press gently for around 30 seconds; stop when the surface breaks.
-
1:50 06Done
Stir up-and-down with a spoon, then pour out about 200g into the cup.
Notes
Grinder
3.25 on the Brew Bar grinder.
Original source
Recipe by Jeppe Hasager, published at worldaeropresschampionship.com.
More AeroPress recipes
See all AeroPress recipes →- 01 Original byAlan Adler The inventor's own recipe: a quick concentrate brewed at low temperature, then diluted to taste. Ratio 1:6 Time 0:50
- 02 Bypass byACE Coffee Roasters Competition-style bypass method. Brew a concentrated 120g with coarse grind, then dilute with 120g of hot water. Produces an exceptionally clean, tea-like cup with high clarity. Ratio 1:8 Time 2:00
- 03 Cold Brew byAeroPress AeroPress official quick cold brew method. Uses room temperature water and constant stirring to extract without heat. Produces a concentrate in just 2 minutes that's then diluted with cold water. Ratio 1:5 Time 2:25
- 04 WAC Style 2024 byAeroPress Modern World AeroPress Championship style recipe. Medium grind, standard method (not inverted). Quick brew with a 90-second total time. Competition-optimized for balanced, sweet extraction. Ratio 1:11.1 Time 1:25
- 05 Espresso-Style byAeroPress AeroPress recipe mimicking espresso concentration. Fine grind, minimal water, firm press. Produces a ~50ml shot suitable for lattes, cappuccinos, or drinking as a short black. Ratio 1:3.1 Time 0:40
Other Aeropress models
View all Aeropress models →Learn the fundamentals
Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a steel 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.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.