AeroPress
WAC 2010 Third
World AeroPress Championship 2010 third place. Verellen's signature very-slow pour with base rotation, then a long settle and a careful, slow press.
Parameters
- 20 g
- Coffee
- 270 g
- Water
- 1:13.5
- Ratio
- 82 °C
- Temp
- 4 medium-fine
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00 01Wait
Blind-press hot water through the cap to preheat and rinse the brewer.
-
0:00 02Pour
Inverted: add coffee, then very slowly pour 270g of 82°C water over 30 seconds while rotating the base.
To 270g 30s Circular -
0:30 03Wait
Cap with the rinsed paper filter and wait 60 seconds.
-
1:30 04Press
Press very slowly for 60 seconds; stop just before the hiss.
-
2:30 05Done
Serve.
Notes
Grinder
4 on Ditting (one notch finer than filter).
Original source
Recipe by Jeff Verellen, 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
More by Jeff Verellen
View all recipes by Jeff Verellen →- 01 WAC 2011 World AeroPress Championship 2011 winner. Upright, slow controlled pour, long drawdown plus a gentle final press. AeroPress Ratio 1:15.9 Time 2:00
- 02 WAC 2014 Third World AeroPress Championship 2014 third place. Inverted, two-temperature pour — a hot bloom and a cooler slow main pour, finished with a gentle press. AeroPress Ratio 1:15 Time 2:00
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.