WAC 2015 Runner-Up
Open in appWorld AeroPress Championship 2015 runner-up. This upright recipe combines a short bloom, a measured main pour, and a slow press directly into a chilled cup for an immediate flash-cool finish.
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Parameters
- 18 g
- Coffee
- 260 g
- Water
- 1:14.4
- Ratio
- 85 °C
- Temp
- 6 medium-coarse
- Grind
- 1:45
- Total
- ~260 ml
- Yield
What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:45 · totalBefore you brew
- 1 Pre-chill the serving vessel.
-
Bloom 1 / 60:0014s
Pour 60g.
+60g→ 60g 6g/s 10s 85°C -
Swirl 2 / 60:146s
Stir 5 times.
-
Pour 3 / 60:2020s
Pour the final 200g gently to 260g.
+200g→ 260g Fill gently -
Prepare 4 / 60:405s
Insert the plunger to create a vacuum seal.
-
Press 5 / 60:451m
Press down.
1m -
Done 6 / 61:45
Press complete.
Notes
Grinder
Baratza Virtuoso at setting 17.
Original source
Recipe by Nick Hatch, 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.
