WAC 2019

AeroPress by Wendelien van Bunnik

Wendelien van Bunnik won the 2019 World AeroPress Championship with an inverted, high-dose recipe using 92°C water. Firm agitation and a short concentrate produce an intense cup softened by bypass.

1:3.3 Ratio

1:05 Total

30g Dose

92°C Temp

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Parameters

30 g
Coffee: 100 g
Water: 1:3.3
Ratio: 92 °C
Temp: 7 medium-coarse
Grind: 1:05
Total: ~100 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

1:05 · total

Before you brew

1 Set up inverted.
2 Add 30g of grounds.

Pour 1 / 7
0:00

10s

Pour 100g briskly.

+100g→ 100g Fill briskly 92°C
Swirl 2 / 7
0:10

10s

Stir 20 times.

10s
Prepare 3 / 7
0:20

5s

Cap the chamber and press out the air before flipping.
Steep 4 / 7
0:25

15s

Let it steep.

15s
Prepare 5 / 7
0:40

5s

Flip onto the cup.
Press 6 / 7
0:45

20s

Press down.

20s
Done 7 / 7
1:05

Concentrate ready. Dilute to taste, or serve over ice.

60°C

Notes

Rinse an Aesir filter and stir firmly 20 times for decisive extraction. Aim for about 60g concentrate, then add roughly 100g water and adjust by taste. Decant between vessels to cool toward 60°C.