Linear Agitation
Open in appTim Wendelboe, the 2004 World Barista Champion, developed this upright AeroPress method around a fine filter grind, very hot water, and linear agitation. The result is an efficient, transparent everyday cup.
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Parameters
- 14 g
- Coffee
- 200 g
- Water
- 1:14.3
- Ratio
- 100 °C
- Temp
- 3 medium-fine
- Grind
- 2:20
- Total
- ~200 ml
- Yield
What is 3/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:20 · total-
Pour 1 / 90:0010s
Pour 200g briskly.
+200g→ 200g Fill briskly 100°C -
Swirl 2 / 90:1015s
Stir 3 times.
-
Prepare 3 / 90:255s
Insert the plunger to create a vacuum seal.
-
Steep 4 / 90:3055s
Let it steep.
55s -
Prepare 5 / 91:255s
Remove the plunger.
-
Swirl 6 / 91:305s
Stir 3 times.
5s -
Prepare 7 / 91:355s
Insert the plunger to create a vacuum seal.
-
Press 8 / 91:4040s
Press down firmly.
40s -
Done 9 / 92:20
Press complete.
Notes
Original source
Recipe by Tim Wendelboe, published at timwendelboe.no.
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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.
