WAC 2012 Runner-Up
Open in appIngri Margrethe Johnsen's runner-up recipe from the 2012 World AeroPress Championship uses an inverted, no-stir immersion and a fine, controlled pour. It aims for a clean Sidamo cup, with settled fines held back when serving.
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Parameters
- 17 g
- Coffee
- 260 g
- Water
- 1:15.3
- Ratio
- 96 °C
- Temp
- 3 fine
- Grind
- 1:25
- Total
- ~260 ml
- Yield
What is 3/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:25 · totalBefore you brew
- 1 Preheat the brewer with hot water.
- 2 Set up inverted.
- 3 Add 17g of grounds.
-
Pour 1 / 50:005s
Pour 260g gently.
+260g→ 260g Fill gently 96°C -
Steep 2 / 50:0555s
Let it steep.
50s -
Prepare 3 / 51:005s
Cap the brewer and flip it onto the cup.
-
Press 4 / 51:0520s
Press until you hear the hiss.
20s -
Done 5 / 51:25
Press complete.
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 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.
