WAC 2023

AeroPress by Tay Wipvasutt

Tay Wipvasutt's winning 2023 World AeroPress Championship recipe uses an inverted concentrate and a mid-brew addition of fresh grounds. The unusual charge lifts aroma while bypass creates a clear, expressive cup.

1:5.6 Ratio

2:05 Total

18g Dose

89°C Temp

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Parameters

18 g
Coffee: 100 g
Water: 1:5.6
Ratio: 89 °C
Temp: 7 coarse
Grind: 2:05
Total: ~100 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:05 · total

Before you brew

1 Set up inverted.
2 Add 16g of grounds.

Pour 1 / 9
0:00

30s

Pour 100g gently. Let it steep.

+100g→ 100g Fill gently 89°C
Swirl 2 / 9
0:30

15s

Stir gently. Let it steep.

5s
Prepare 3 / 9
0:45

10s

Add 2g of grounds.
Swirl 4 / 9
0:55

10s

Stir gently.

5s
Prepare 5 / 9
1:05

5s

Cap the chamber and press out the air before flipping.
Steep 6 / 9
1:10

20s

Let it steep.

20s
Prepare 7 / 9
1:30

5s

Flip onto the cup.
Press 8 / 9
1:35

30s

Press down.

30s
Done 9 / 9
2:05

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

Notes

Begin with 16g, then add 2g fresh grounds at 45s without over-agitating. Use a rinsed paper filter and the specified mineral water; combine room-temperature and hot bypass gradually, tasting for balance.