WAC 2016
Open in appWorld AeroPress Championship 2016 winner. This inverted recipe combines a coarse grind and unusually high dose to make a short concentrate, then uses bypass water to dilute the pressed coffee to taste.
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Parameters
- 35 g
- Coffee
- 260 g
- Water
- 1:7.4
- Ratio
- 81 °C
- Temp
- 7 coarse
- Grind
- 1:40
- Total
- ~260 ml
- Yield
What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:40 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 35g of grounds.
-
Pour 1 / 90:0015s
Pour 150g gently.
+150g→ 150g Fill gently 81°C -
Swirl 2 / 90:1515s
Stir continuously.
15s -
Prepare 3 / 90:305s
Put the cap on.
-
Steep 4 / 90:3525s
Let it steep.
25s -
Prepare 5 / 91:005s
Flip onto the cup.
-
Swirl 6 / 91:0510s
Swirl gently.
-
Press 7 / 91:1515s
Press down.
-
Bypass 8 / 91:3010s
Add 110g of bypass water directly to the cup to dilute the concentrate.
+110g→ 260g -
Done 9 / 91:40
Diluted and ready to drink.
Notes
Original source
Recipe by Filip Kucharczyk, 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.
