WAC 2017 Third
Open in appWorld AeroPress Championship 2017 third place, by Jeongsu Park. Upright with a metal-and-paper filter stack on a fine grind, brewed as a concentrate and diluted with an equal pour of hot water after the press.
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Parameters
- 30 g
- Coffee
- 300 g
- Water
- 1:10
- Ratio
- 86 °C
- Temp
- 3 fine
- Grind
- 2:45
- Total
- ~300 ml
- Yield
What is 3/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Filter · Required
AeroPress Stainless Steel Reusable Filter
Author caps with a metal disc under a paper filter: the metal lets oils and body through while the paper on top polishes out fines.
Or use Able Brewing DISK (Standard / Fine) · AeroPress Paper Micro-Filter · AeroPress Paper Micro-Filter (natural) · AeroPress XL Paper Micro-Filter
Method
2:45 · total-
Pour 1 / 90:005s
Pour 75g gently.
+75g→ 75g Fill gently 86°C -
Swirl 2 / 90:051m
Stir 6 times. Let it steep.
15s -
Pour 3 / 91:055s
Pour the final 75g gently to 150g.
+75g→ 150g Fill gently -
Swirl 4 / 91:1010s
Stir 5 times.
5s -
Prepare 5 / 91:2010s
Insert the plunger to create a vacuum seal.
-
Steep 6 / 91:3055s
Let it steep.
55s -
Press 7 / 92:2515s
Press down.
10s -
Bypass 8 / 92:405s
Pour the bypass water into the cup to dilute the concentrate.
+150g→ 300g -
Done 9 / 92:45
Diluted and ready to drink.
Notes
Grinder
Comandante at 3/10.
Original source
Recipe by Jeongsu Park, published at worldaeropresschampionship.com.
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Other Aeropress models
View all Aeropress modelsLearn the fundamentals
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.
