AeroPress
WAC 2011
World AeroPress Championship 2011 winner. Upright, slow controlled pour, long drawdown plus a gentle final press.
Parameters
- 17 g
- Coffee
- 270 g
- Water
- 1:15.9
- Ratio
- 80 °C
- Temp
- 7 coarse
- Grind
- 2:00
- Total
- 1
- Servings
Method
2:00 · total-
Bloom 1 / 50:00+40g add
To
40g
10s SlowSplash water on the paper filter, then pour 40g of 80°C water slowly.
-
Pour 2 / 50:30+230g add
To
270g
30s SlowContinue pouring slowly to 270g total.
-
Wait 3 / 51:00
Let the slurry drip and steep.
-
Press 4 / 51:30
Press gently — stop with around 50g left in the chamber.
-
Done 5 / 52:00
Brew complete.
Notes
Original source
Recipe by Jeff Verellen, published at worldaeropresschampionship.com.
More AeroPress recipes
See all AeroPress recipes- 01 Original Alan Adler Ratio 1:6 Time 0:50 Dose 15g The inventor's own recipe: a quick concentrate brewed at low temperature, then diluted to taste. Ratio 1:6 Time 0:50 Dose 15g
- 02 Bypass ACE Coffee Roasters Ratio 1:8 Time 2:00 Dose 30g 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 Dose 30g
- 03 Cold Brew AeroPress Ratio 1:5 Time 2:25 Dose 20g 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 Dose 20g
- 04 WAC Style 2024 AeroPress Ratio 1:11.1 Time 1:25 Dose 18g 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 Dose 18g
- 05 Espresso-Style AeroPress Ratio 1:3.1 Time 0:40 Dose 18g 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 Dose 18g
More by Jeff Verellen
View all recipes by Jeff VerellenOther Aeropress models
View all Aeropress modelsLearn 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.