WAC 2014 Runner-Up

AeroPress by Martin Karabinos

Martin Karabinos took runner-up at the 2014 World AeroPress Championship with an upright cold-start recipe. A prolonged cool pre-soak develops sweetness before the hot main pour completes extraction and adds structure.

1:11.3 Ratio

3:30 Total

19g Dose

92°C Temp

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Parameters

19 g
Coffee: 215 g
Water: 1:11.3
Ratio: 92 °C
Temp: 5 medium
Grind: 3:30
Total: ~220 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:30 · total

Pour 1 / 8
0:00

5s

Pour 80g gently over the centre of the bed.

+80g→ 80g Fill gently 35°C
Swirl 2 / 8
0:05

10s

Stir gently.

5s
Prepare 3 / 8
0:15

10s

Insert the plunger to create a vacuum seal.
Steep 4 / 8
0:25

2m25s

Let it steep.

2m 25s
Pour 5 / 8
2:50

5s

Finish gently over the centre of the bed to 215g.

+135g→ 215g Fill gently 92°C
Swirl 6 / 8
2:55

5s

Stir gently.
Press 7 / 8
3:00

30s

Press down slowly and evenly.

30s
Done 8 / 8
3:30

Press complete.

Notes

The competition dose was 18.5g, while 19g is the practical rounded setting here. Give the cool pre-soak the full 3 min so the grounds saturate evenly, then add the hot water without aggressive stirring.