Go Competition
Open in appA competition-style multi-stage recipe scaled to the AeroPress Go's smaller chamber: a short bloom, a swirl, then a single spiral pour and a gentle stir build a sweet, balanced, complex cup from a standard dose.
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Parameters
- 16 g
- Coffee
- 200 g
- Water
- 1:12.5
- Ratio
- 92 °C
- Temp
- 4 medium-fine
- Grind
- 2:30
- Total
- ~200 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:30 · total-
Bloom 1 / 80:0012s
Pour 40g in a spiral.
+40g→ 40g Spiral 5.7g/s 7s 92°C -
Swirl 2 / 80:1218s
Swirl gently. Let it steep.
5s -
Pour 3 / 80:3038s
Finish in a spiral to 200g.
+160g→ 200g Spiral 5.9g/s 27s -
Swirl 4 / 81:0820s
Stir 3 times.
-
Steep 5 / 81:2827s
Let it steep.
27s -
Prepare 6 / 81:555s
Insert the plunger to create a vacuum seal.
-
Press 7 / 82:0030s
Press down slowly and evenly.
30s -
Done 8 / 82:30
Press complete.
Notes
Original source
Recipe by Gota Team, published at aeroprecipe.com.
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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.
