WAC 2022 Third

by Jennifer Rui Ping Ho for AeroPress original source (worldaeropresschampionship.com)

Jennifer Rui Ping Ho's third-place recipe from the 2022 World AeroPress Championship keeps the inverted format deliberately spare: a bloom, one main pour, and a dry classic paper filter. The finish favors clarity and lift.

AeroPress 72 recipes ›

18g Coffee0.6 oz

200g Water7.1 oz · 1:11.1

84°C Temperature183 °F

2:00 Time

Medium Grind

And on your grinder? Choose

Before you start

You need

AeroPress
Scale
Water at 84 °C (183 °F)

Prepare

Set up inverted.
Add 18g (0.6 oz) of grounds.

Notes from Jennifer Rui Ping Ho

Fit a single dry classic AeroPress paper filter so no rinse water changes the intended dilution. Keep the bloom evenly saturated without excessive stirring, then briefly aerate the pressed coffee before tasting; stop once its aromatics open to avoid cooling it too far.

Steps · 2:00

7 steps · 2 pours

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Step 1 of 7, 0:00until 0:05 100 g

Pour 100g (3.5 oz) gently.

Fill gently 84 °C
Step 2 of 7, 0:05steep until 0:30

Stir gently until every ground is wet. Let it steep.
Step 3 of 7, 0:30until 0:47 200 g+100

Finish pouring to 200g (7.1 oz).

5.9 g/s · 17s
Step 4 of 7, 0:51steep until 1:25

Stir gently. Let it steep.
Step 5 of 7, 1:25until 1:30

Cap the brewer and flip it onto the cup.
Step 6 of 7, 1:30until 2:00

Press down.

30s
Step 7 of 7, 2:00

Press complete.

When it's done

If the cup doesn't convince you, change just one thing in the next one:

Bitter or dry? Coarser, or a shorter steep
Sour and thin? Finer, or a longer steep

Gota for iPhone

You pour. Gota keeps count.

It tells you the water for every pour and alerts you with a sound and a vibration; with an Acaia scale, also the grams left to go. When you finish, the cup goes into your journal.

Step 1

100 g

+100 g add water

Next 200 g +100 g

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Learn the fundamentals

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.

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