WAC 2025 Runner-Up
Open in appJan Ahrend's runner-up recipe at the 2025 World AeroPress Championship uses an inverted chamber and paired paper filters. A measured, low-flow press creates a small concentrate that is diluted and cooled for clarity.
Free iOS No signup 1003 recipes by 126 baristas
Parameters
- 18 g
- Coffee
- 100 g
- Water
- 1:5.6
- Ratio
- 88 °C
- Temp
- 4 medium-fine
- Grind
- 2:10
- Total
- ~100 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:10 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 18g of grounds.
-
Pour 1 / 80:0010s
Pour 100g gently.
+100g→ 100g Fill gently 88°C -
Swirl 2 / 80:1010s
Stir 5 times.
5s -
Prepare 3 / 80:2010s
Cap the chamber and press out the air before flipping.
-
Steep 4 / 80:301m
Let it steep.
1m -
Prepare 5 / 81:305s
Flip onto the cup.
-
Swirl 6 / 81:3510s
Swirl gently.
2s -
Press 7 / 81:4525s
Press down slowly and evenly.
25s -
Done 8 / 82:10
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by Jan Ahrend, published at worldaeropresschampionship.com.
More AeroPress recipes
See all AeroPress recipesOriginal
by Alan Adler
Bypass
by ACE Coffee Roasters
Cold Brew
by AeroPress
WAC Style 2024
by AeroPress
Espresso-Style
by AeroPress
Other Aeropress models
View all Aeropress modelsLearn the fundamentals
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.
