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15 results
- 01 Bypass byACE Coffee Roasters Competition-style bypass method. Brew a concentrated 120g with coarse grind, then dilute with 120g of hot water. Produces an exceptionally clean, tea-like cup with high clarity. AeroPress Ratio 1:8 Time 2:00
- 02 WAC Style 2024 byAeroPress Modern World AeroPress Championship style recipe. Medium grind, standard method (not inverted). Quick brew with a 90-second total time. Competition-optimized for balanced, sweet extraction. AeroPress Ratio 1:11.1 Time 1:25
- 03 Official Recipe byAeroPress The standard recipe included with every AeroPress. One heaping scoop (17g) of medium ground coffee. 80°C for dark roasts, 85°C for medium/light. AeroPress Ratio 1:11.8 Time 1:40
- 04 Slow Press byLance Hedrick Lance Hedrick's standard upright AeroPress recipe built on three principles: slow press, always bloom, coarser grind. A gentle 1-minute press keeps colloids and fines out of the cup, delivering V60-like clarity with the tactile mouthfeel only the AeroPress can produce. AeroPress Ratio 1:16.7 Time 3:00
- 05 Zuppa Lunga byLance Hedrick Lance Hedrick's diluted "Zuppa" technique adapted to the AeroPress with a portafilter attachment. A 1:10 ratio with coarser grind delivers the syrupy, high-TDS character of a Zuppa in a longer, sippable cup. AeroPress Ratio 1:10 Time 0:50
- 06 Ultimate byJames Hoffmann Hoffmann's definitive AeroPress technique: standard position, long steep, gentle press. No need to rinse filter or preheat. AeroPress Ratio 1:18.2 Time 3:25
- 07 WAC 2016 byFilip Kucharczyk World AeroPress Championship 2016 winner. Inverted, coarse grind, high dose concentrate with bypass. AeroPress Ratio 1:4.3 Time 1:30
- 08 WAC 2025 byNémo Pop World AeroPress Championship 2025 winner. First upright WAC winner in years. Uses Flow Control Filter Cap with sifted grounds. AeroPress Ratio 1:5.6 Time 1:10
- 09 Classic byCAFEC Single-cup recipe for the Flower Oval 101. 12g of coffee to 192g of water at 1:16, four pours over about three minutes. Cafec Flower Oval 101 Ratio 1:16 Time 2:30
- 10 Dynamic Pour byKurasu Kurasu's two-cup dynamic-pour technique scaled for the Flower Oval 101. Four fast, energetic pours that drive turbulence through the bed and dial in body without long contact times. The grind sits one click coarser than the conical version. Cafec Flower Oval 101 Ratio 1:15.6 Time 3:00
- 11 Four Pour byKurasu Kurasu's house basic recipe ported to the Flower Oval 101. Four pours on regular 30-second beats: bloom, build, body, finish. Coarse grind keeps the single bottom hole flowing on the deeper trapezoid bed. Cafec Flower Oval 101 Ratio 1:14.3 Time 3:00
- 12 Oval Swirl byCAFEC Cafec's own distributor recipe for the Flower Oval 101 — 15g of coffee to 240g at 1:16 and 87°C. The signature gesture is a fast oval-motion swirl on the first main pour, traced along the long edges of the trapezoid. Cafec Flower Oval 101 Ratio 1:16 Time 2:30
- 13 Single Pour byCAFEC Cafec's simplest gesture for the Flower Oval 101 — bloom, swirl, then one continuous pour to 200g. Less to track, easier to repeat, leans on the trapezoid's deep bed and calm drainage to do most of the work. Cafec Flower Oval 101 Ratio 1:16.7 Time 3:00
- 14 Three Pulse byOnyx Coffee Lab Onyx Coffee Lab's three-pulse pour-over framework adapted to the Flower Oval 101 — bloom plus three even pulses at 45-second gaps. The flat-bottomed wedge keeps the bed level between pulses, so each one drives the same fresh extraction. Cafec Flower Oval 101 Ratio 1:16 Time 3:30
- 15 Ultimate Technique byJames Hoffmann James Hoffmann's Ultimate V60 ported to the Flower Oval 101. Bloom and swirl, two main pours, then a final stir-and-swirl to settle the bed flat. Grind is one click coarser than the V60 reference to compensate for the slower trapezoid drawdown. Cafec Flower Oval 101 Ratio 1:16.7 Time 4:00