WAC 2022 Runner-Up
Open in appSimon De Rutter's runner-up method at the 2022 World AeroPress Championship uses the brewer upright with a dry Aesir filter and a plunger-created vacuum. It targets a controlled immersion and clean concentrate.
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Parameters
- 18 g
- Coffee
- 156 g
- Water
- 1:8.7
- Ratio
- 85 °C
- Temp
- 4 medium-fine
- Grind
- 1:50
- Total
- ~160 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:50 · total-
Pour 1 / 70:0010s
Pour 140g gently.
+140g→ 140g Fill gently 85°C -
Swirl 2 / 70:1010s
Stir 3 times.
-
Prepare 3 / 70:2010s
Insert the plunger to create a vacuum seal.
-
Steep 4 / 70:3045s
Let it steep.
45s -
Press 5 / 71:1530s
Press until you hear the hiss.
30s -
Bypass 6 / 71:455s
Add bypass water until the drink reaches 156g.
+16g→ 156g -
Done 7 / 71:50
Diluted and ready to drink.
Notes
Original source
Recipe by Simon Derutter, 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.
