WAC 2012

AeroPress by Charlene de Buysere

Charlene De Buysere's winning 2012 World AeroPress Championship method keeps the brewer upright, uses a coarse grind, and ends with a restrained press. It favors a clean, gentle cup over maximum extracted volume.

1:13.9 Ratio

1:30 Total

18g Dose

85°C Temp

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Parameters

18 g
Coffee: 250 g
Water: 1:13.9
Ratio: 85 °C
Temp: 7 coarse
Grind: 1:30
Total: ~250 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

1:30 · total

Bloom 1 / 6
0:00

30s

Pour 40g in a spiral. Let it steep.

+40g→ 40g Spiral 5.7g/s 7s 85°C
Pour 2 / 6
0:30

5s

Pour the final 210g gently to 250g.

+210g→ 250g Fill gently
Drawdown 3 / 6
0:35

35s

Wait for the level to drop.

35s
Prepare 4 / 6
1:10

5s

Insert the plunger to create a vacuum seal.
Press 5 / 6
1:15

15s

Press gently with the weight of your hand.

15s
Done 6 / 6
1:30

Press complete.

Notes

Use 18g as the practical dose in place of the original 18.3g and wet the paper thoroughly. Press slowly, stopping before the plunger bottoms out; forcing the final liquid can add harshness and sediment.

Original source

Recipe by Charlene de Buysere, published at worldaeropresschampionship.com.