WAC 2012 Runner-Up
Open in appWorld AeroPress Championship 2012 runner-up. Inverted, no-stir, single fine pour with careful fine-settling before serving.
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Parameters
- 17 g
- Coffee
- 260 g
- Water
- 1:15.3
- Ratio
- 96 °C
- Temp
- 3 fine
- Grind
- 1:35
- Total
- ~260 ml
- Yield
Method
1:35 · total-
Wait 1 / 60:00
Preheat the brewer for 10 seconds with hot water.
-
Pour 2 / 60:10
Inverted: add coffee. Pour 260g of 96°C water without stirring.
+260g→ 260g Fill gently -
Wait 3 / 60:20
Steep for 50 seconds with no agitation.
-
Wait 4 / 61:10
Cap with the rinsed paper filter and flip onto the cup.
-
Press 5 / 61:15
Slow 20-second press; stop before you hear air.
-
Done 6 / 61:35
Wait for the fines to sink in the cup, then pour off the top, holding the fines layer back.
Notes
Grinder
Fine on Mahlkönig Tanzania.
Original source
Recipe by Ingri Margrethe Johnsen, published at worldaeropresschampionship.com.
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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.