AeroPress
WAC 2014 Third
World AeroPress Championship 2014 third place. Inverted, two-temperature pour — a hot bloom and a cooler slow main pour, finished with a gentle press.
Parameters
- 18 g
- Coffee
- 270 g
- Water
- 1:15
- Ratio
- 82 °C
- Temp
- 7 coarse
- Grind
- 2:00
- Total
- 1
- Servings
Method
-
0:00 01Pour
Inverted: add coffee, then pour 40g of 82°C water for the bloom.
To 40g 5s Slow -
0:05 02Swirl
Shake gently to break any dry spots.
-
0:30 03Pour
Slowly pour to 270g total with 76°C water over 60 seconds.
To 270g 60s Slow -
1:30 04Wait
Cap with the paper plus Sowden filter and flip onto the cup.
-
1:30 05Press
Press gently for 30 seconds; leave around 50g of slurry in the chamber.
-
2:00 06Done
Serve.
Notes
Grinder
8 on Mahlkönig EK43.
Original source
Recipe by Jeff Verellen, 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
More by Jeff Verellen
View all recipes by Jeff Verellen →- 01 WAC 2010 Third World AeroPress Championship 2010 third place. Verellen's signature very-slow pour with base rotation, then a long settle and a careful, slow press. AeroPress Ratio 1:13.5 Time 2:30
- 02 WAC 2011 World AeroPress Championship 2011 winner. Upright, slow controlled pour, long drawdown plus a gentle final press. AeroPress Ratio 1:15.9 Time 2:00
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.