WAC 2013 Third

by Tibor Varady for AeroPress original source (worldaeropresschampionship.com)

Tibor Varady earned third place at the 2013 World AeroPress Championship with this inverted, low-dose preparation. Its defining character comes from full immersion followed by an exceptionally slow, body-weight press.

AeroPress 72 recipes ›

12g Coffee0.4 oz

200g Water7.1 oz · 1:16.7

90°C Temperature194 °F

2:30 Time

Coarse Grind

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Before you start

You need

AeroPress
Scale
Water at 90 °C (194 °F)

Prepare

Rinse the filter.
Set up inverted.
Add 12g (0.4 oz) of grounds.

Notes from Tibor Varady

Pre-wet a single paper filter and keep the press steady rather than forceful. The low 12g (0.4 oz) dose makes grind control important: go finer if the cup tastes hollow, but preserve the long, gentle plunge to avoid muddiness.

Steps · 2:30

8 steps · 2 pours

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Step 1 of 8, 0:00until 0:05 50 g

Pour 50g (1.8 oz) gently over the centre of the bed.

Fill gently 90 °C
Step 2 of 8, 0:05steep until 0:30

Stir vigorously 5 times. Let it steep.
Step 3 of 8, 0:30until 0:35 200 g+150

Finish gently over the centre of the bed to 200g (7.1 oz).

Fill gently
Step 4 of 8, 0:35steep until 1:00

Cap the chamber and press out the air before flipping. Let it steep.
Step 5 of 8, 1:00until 1:10

Flip onto the cup.
Step 6 of 8, 1:10until 2:00

Let it steep.

50s
Step 7 of 8, 2:00until 2:30

Use your body weight to press as slowly as possible.
Step 8 of 8, 2:30

Press complete.

When it's done

If the cup doesn't convince you, change just one thing in the next one:

Bitter or dry? Coarser, or a shorter steep
Sour and thin? Finer, or a longer steep

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You pour. Gota keeps count.

It tells you the water for every pour and alerts you with a sound and a vibration; with an Acaia scale, also the grams left to go. When you finish, the cup goes into your journal.

Step 1

50 g

+50 g add water

Next 200 g +150 g

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Learn the fundamentals

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.

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