WAC 2019 Third
Open in appWorld AeroPress Championship 2019 third place. Inverted, vacuum-soak with the plunger pulled out, finished with a hot-and-cold bypass.
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Parameters
- 30 g
- Coffee
- 255 g
- Water
- 1:8.5
- Ratio
- 88 °C
- Temp
- 4 medium-fine
- Grind
- 1:25
- Total
- ~260 ml
- Yield
Method
1:25 · total-
Pour 1 / 70:00
Inverted: add coffee, then pour 75g of 88°C water.
+75g→ 75g Fill gently -
Stir 2 / 70:25
Stir 3 times.
-
Wait 3 / 70:30
Press the plunger lightly and pull it out.
-
Pour 4 / 70:35
Add 30g of room-temperature water and 30g of 88°C water (total 135g).
+60g→ 135g Fill gently -
Press 5 / 71:00
Press gently for 10–15 seconds.
-
Bypass 6 / 71:15
Add 110-130g of bypass water straight to the cup, to taste.
+120g→ 255g -
Done 7 / 71:25
Serve.
Notes
Grinder
Comandante at 34 clicks.
Original source
Recipe by Alexis Gagnaire, published at worldaeropresschampionship.com.
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Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a steel 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.