WAC 2017
Open in appWorld 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.
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Parameters
- 35 g
- Coffee
- 150 g
- Water
- 1:4.3
- Ratio
- 84 °C
- Temp
- 7 coarse
- Grind
- 1:35
- Total
- ~150 ml
- Yield
What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:35 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 35g of grounds.
-
Pour 1 / 60:0015s
Pour 150g gently.
+150g→ 150g Fill gently 84°C -
Swirl 2 / 60:1520s
Stir continuously.
20s -
Prepare 3 / 60:3530s
Put the cap on. Let it steep.
-
Prepare 4 / 61:055s
Flip onto the cup.
-
Press 5 / 61:1025s
Press down.
25s -
Done 6 / 61:35
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Grinder
8/10
Original source
Recipe by Paulina Miczka, 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.
