Sweden 2021
Open in appAnders Hedstrom's winning 2021 Swedish AeroPress Championship recipe begins inverted with a cool pre-wet, then uses a near-boiling main pour. Cross-decanting after the press emphasizes aromatic lift and clarity.
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Parameters
- 18 g
- Coffee
- 240 g
- Water
- 1:13.3
- Ratio
- 100 °C
- Temp
- 6 medium-coarse
- Grind
- 2:45
- Total
- ~240 ml
- Yield
Method
2:45 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 18g of grounds.
-
Pour 1 / 70:0012s
Pour 30g gently.
+30g→ 30g Fill gently 100°C -
Prepare 2 / 70:1233s
Press it down gently.
-
Pour 3 / 70:4510s
Pour the final 210g briskly to 240g.
+210g→ 240g Fill briskly -
Steep 4 / 70:5555s
Let it steep.
55s -
Prepare 5 / 71:5010s
Put the cap on.
-
Press 6 / 72:0045s
Press down slowly and evenly.
45s -
Done 7 / 72:45
Press complete.
Notes
Original source
Recipe by Anders Hedström, 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.