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Championship Concentrate

by George Stanica for AeroPress Go original source (worldaeropresschampionship.com)

George 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.

AeroPress Go 10 recipes ›
18g Coffee0.6 oz
180g Water6.3 oz · 1:10
96 → 20°C Temperature205 °F → 68 °F
2:25 Time
Medium-coarse Grind

Before you start

You need

  • AeroPress Go
  • Scale
  • Water at 96 °C (205 °F) and at 20 °C (68 °F)

Prepare

  1. Set up inverted.
  2. Add 18g (0.6 oz) of grounds.

Notes from George Stanica

Stanica used a washed Ethiopian Guji at a coarse 870-micron grind. When you stir, work in an N-S-E-W cross pattern rather than circles so the bed extracts evenly. The final bypass is two stages: hot water to about 130g (4.6 oz), then a splash of room-temperature water to open up the aromatics.

Steps · 2:25

11 steps · 2 pours

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  1. Step 1 of 11, 0:00until 0:06 50 g

    Bloom. Pour 50g (1.8 oz). Let it steep.

    8.3 g/s · 6s 96 °C

  2. Step 2 of 11, 0:30until 0:36 100 g+50

    Pour to 100g (3.5 oz).

    8.3 g/s · 6s

  3. Step 3 of 11, 0:40until 0:50

    Stir gently until every ground is wet.

    10s

  4. Step 4 of 11, 0:50until 1:20

    Let it steep.

    30s

  5. Step 5 of 11, 1:20until 1:30

    Cap the chamber and press out the air before flipping.

  6. Step 6 of 11, 1:30until 1:33

    Swirl gently.

  7. Step 7 of 11, 1:33until 1:35

    Flip onto the cup.

  8. Step 8 of 11, 1:35until 2:10

    Press gently with the weight of your hand.

    35s

  9. Step 9 of 11, 2:10until 2:15 155 g+55

    Add 55g (1.9 oz) of bypass water directly to the cup to dilute the concentrate.

  10. Step 10 of 11, 2:15until 2:25 180 g+25

    Switch to the 20 °C (68 °F) water. Add 25g (0.9 oz) of bypass water directly to the cup to dilute the concentrate.

    20 °C

  11. Step 11 of 11, 2:25

    Diluted and ready to drink.

When it's done

If the cup doesn't convince you, change just one thing in the next one:

  • Bitter or dry? Coarser, or a shorter steep
  • Sour and thin? Finer, or a longer steep

Gota for iPhone

You pour. Gota keeps count.

It tells you the water for every pour and alerts you with a sound and a vibration; with an Acaia scale, also the grams left to go. When you finish, the cup goes into your journal.

Step 1

50 g

+50 g add water

Next 100 g +50 g

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Hoffmann Concentrate James Hoffmann for beginners 18 g · 90 g · 100 °C · 2:35 Go Dark Roast Gota Team Dark roast · for beginners 14 g · 200 g · 85 °C · 2:00 Jung In-sung Espresso Style Jung In-sung for beginners 20 g · 80 g · 90 °C · 1:30
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Learn the fundamentals

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.

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