WAC 2010 Runner-Up
Open in appJeppe Hasager's runner-up method from the 2010 World AeroPress Championship is an inverted, low-temperature brew. Gentle agitation reaching the chamber floor supports even extraction and a soft, restrained cup.
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Parameters
- 18 g
- Coffee
- 230 g
- Water
- 1:12.8
- Ratio
- 75 °C
- Temp
- 5 medium
- Grind
- 2:05
- Total
- ~230 ml
- Yield
What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:05 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 18g of grounds.
-
Pour 1 / 90:0010s
Pour 230g gently.
+230g→ 230g Fill gently 75°C -
Swirl 2 / 90:1040s
Stir gently. Let it steep.
10s -
Prepare 3 / 90:5022s
Put the cap on. Let it steep.
-
Swirl 4 / 91:123s
Stir gently.
3s -
Prepare 5 / 91:155s
Flip onto the cup.
-
Press 6 / 91:2030s
Press gently with the weight of your hand.
30s -
Swirl 7 / 91:508s
Stir up and down.
-
Prepare 8 / 91:587s
Decant the coffee.
-
Done 9 / 92:05
Press complete.
Notes
Grinder
3.25 on the Brew Bar grinder.
Original source
Recipe by Jeppe Hasager, 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.
