WAC 2017

by Paulina Miczka for AeroPress original source (worldaeropresschampionship.com)

World AeroPress Championship 2017 winner. This inverted recipe pairs a coarse grind and high dose with continuous stirring, then yields ~90ml of concentrated coffee at 4.5% TDS for dilution.

AeroPress 72 recipes ›

35g Coffee1.2 oz

150g Water5.3 oz · 1:4.3

84°C Temperature183 °F

1:45 Time

Coarse Grind

Paulina Miczka: 8/10

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Before you start

You need

AeroPress
Scale
Water at 84 °C (183 °F)

Prepare

Rinse the filter.
Set up inverted.
Add 35g (1.2 oz) of grounds.

Notes from Paulina Miczka

Pour 150g (5.3 oz) water from 0:00 to 0:15, then stir continuously from 0:15 to 0:35.

Pre-wet filter on cap. Flip and press at 1:05 until 1:35.

Dilute concentrate with 160-200g (5.6 oz – 7.1 oz) hot water.

Steps · 1:45

7 steps · 1 pour

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Step 1 of 7, 0:00until 0:15 150 g

Pour 150g (5.3 oz) gently.

Fill gently 84 °C
Step 2 of 7, 0:15until 0:35

Stir continuously.

20s
Step 3 of 7, 0:35steep until 1:05

Put the cap on. Let it steep.
Step 4 of 7, 1:05until 1:10

Flip onto the cup.
Step 5 of 7, 1:10until 1:35

Press down.

25s
Step 6 of 7, 1:35until 1:45 150 g

Add 160g (5.6 oz)–200g (7.1 oz) of hot bypass water to taste.
Step 7 of 7, 1:45

Diluted and ready to drink.

When it's done

If the cup doesn't convince you, change just one thing in the next one:

Bitter or dry? Coarser, or cooler water
Sour and thin? Grind finer

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Learn the fundamentals

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.

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