Portugal 2018
Open in appKata Muhel won the 2018 Portuguese AeroPress Championship with an inverted, low-temperature recipe. A short steep and quick flip-and-press finish are tuned to foreground vivid fruit acidity in light-roast coffee.
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Parameters
- 20 g
- Coffee
- 230 g
- Water
- 1:11.5
- Ratio
- 81 °C
- Temp
- 5 medium
- Grind
- 1:45
- Total
- ~230 ml
- Yield
What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:45 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 20g of grounds.
-
Pour 1 / 70:005s
Pour 70g in a spiral.
+70g→ 70g Spiral 81°C -
Swirl 2 / 70:0520s
Swirl gently.
15s -
Pour 3 / 70:2535s
Pour the final 160g gently to 230g. Let it steep.
+160g→ 230g Fill gently -
Prepare 4 / 71:0020s
Put the cap on. Let it steep.
-
Prepare 5 / 71:2010s
Flip onto the cup.
-
Press 6 / 71:3015s
Press down.
15s -
Done 7 / 71:45
Press complete.
Notes
Grinder
Medium — about 6.5 on an EK43.
Original source
Recipe by Kata Muhel, published at aeroprecipe.com.
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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.
