AeroPress
WAC 2014
World AeroPress Championship 2014 winner. Upright with a very slow press; leaves a wet slurry in the chamber instead of pressing dry.
Parameters
- 17 g
- Coffee
- 250 g
- Water
- 1:14.7
- Ratio
- 78 °C
- Temp
- 6 medium-coarse
- Grind
- 1:50
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour 40g of 78°C water.
To 40g 5s Slow -
0:05 02Stir
Stir 5 times.
-
0:25 03Pour
Pour to 250g total.
To 250g 5s Slow -
0:30 04Stir
Stir once.
-
0:35 05Press
Press very slowly for about 75 seconds; stop with around 45g of slurry remaining.
-
1:50 06Done
Serve.
Notes
Grinder
9.5 on Mahlkönig EK43.
Original source
Recipe by Shuichi Sasaki, published at worldaeropresschampionship.com.
More AeroPress recipes
See all AeroPress recipes →- 01 Original byAlan Adler The inventor's own recipe: a quick concentrate brewed at low temperature, then diluted to taste. Ratio 1:6 Time 0:50
- 02 Bypass byACE Coffee Roasters Competition-style bypass method. Brew a concentrated 120g with coarse grind, then dilute with 120g of hot water. Produces an exceptionally clean, tea-like cup with high clarity. Ratio 1:8 Time 2:00
- 03 Cold Brew byAeroPress AeroPress official quick cold brew method. Uses room temperature water and constant stirring to extract without heat. Produces a concentrate in just 2 minutes that's then diluted with cold water. Ratio 1:5 Time 2:25
- 04 WAC Style 2024 byAeroPress Modern World AeroPress Championship style recipe. Medium grind, standard method (not inverted). Quick brew with a 90-second total time. Competition-optimized for balanced, sweet extraction. Ratio 1:11.1 Time 1:25
- 05 Espresso-Style byAeroPress AeroPress recipe mimicking espresso concentration. Fine grind, minimal water, firm press. Produces a ~50ml shot suitable for lattes, cappuccinos, or drinking as a short black. Ratio 1:3.1 Time 0:40
Other Aeropress models
View all Aeropress models →Learn the fundamentals
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.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.