Championship Concentrate
Open in appGeorge Stanica's 2024 World AeroPress Championship-winning method, adapted for the AeroPress Go. Brew a strong concentrate inverted, cap, flip, press, then dilute with bypass water for a clean, sweet cup.
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Parameters
- 18 g
- Coffee
- 160 g
- Water
- 1:8.9
- Ratio
- 96 °C
- Temp
- 6 medium-coarse
- Grind
- 2:25
- Total
- ~160 ml
- Yield
What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:25 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 18g of grounds.
-
Bloom 1 / 100:0030s
Pour 50g. Let it steep.
+50g→ 50g 8.3g/s 6s 96°C -
Pour 2 / 100:3010s
Pour to 100g.
+50g→ 100g 8.3g/s 6s -
Swirl 3 / 100:4010s
Stir gently until every ground is wet.
10s -
Steep 4 / 100:5030s
Let it steep.
30s -
Prepare 5 / 101:2010s
Insert the plunger to create a vacuum seal.
-
Swirl 6 / 101:303s
Swirl gently.
3s -
Prepare 7 / 101:332s
Flip onto the cup.
-
Press 8 / 101:3535s
Press gently with the weight of your hand.
35s -
Bypass 9 / 102:1015s
Pour the bypass water into the cup to dilute the concentrate.
+60g→ 160g -
Done 10 / 102:25
Diluted and ready to drink.
Notes
Original source
Recipe by George Stanica, published at worldaeropresschampionship.com.
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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.
