WAC 2018
Open in appCarolina Ibarra Garay's winning 2018 World AeroPress Championship recipe uses an inverted brewer, a coarse EK43S grind, and chopstick agitation. Mixed-temperature bypass balances a forceful concentrate into a lively cup.
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Parameters
- 35 g
- Coffee
- 100 g
- Water
- 1:2.9
- Ratio
- 85 °C
- Temp
- 8 coarse
- Grind
- 1:40
- Total
- ~100 ml
- Yield
What is 8/10 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 / 50:0030s
Pour 100g gently.
+100g→ 100g Fill gently 85°C -
Swirl 2 / 50:3035s
Stir vigorously. Let it steep.
30s -
Prepare 3 / 51:055s
Flip onto the cup.
-
Press 4 / 51:1030s
Press down.
30s -
Done 5 / 51:40
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Grinder
8/10 on EK43S
Original source
Recipe by Carolina Ibarra Garay, 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.
