WAC 2009 Third
Open in appWorld AeroPress Championship 2009 third place. Inverted, with boiling water preheated inside the plunger and circulated through the grounds.
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Parameters
- 20 g
- Coffee
- 200 g
- Water
- 1:10
- Ratio
- 100 °C
- Temp
- 4 medium-fine
- Grind
- 1:30
- Total
- ~200 ml
- Yield
Method
1:30 · total-
Pour 1 / 70:00
Inverted: add coffee. Pour boiling water to chamber mark 1 (~50g).
+50g→ 50g Fill gently -
Wait 2 / 70:05
Wait 5 seconds.
-
Pour 3 / 70:10
Pour the plunger's preheating water into the chamber, circulating to mix. Top up to chamber mark 3 (~150g total).
+100g→ 150g Spiral 10s -
Pour 4 / 70:30
Pour the rest of the plunger contents into the chamber (~50g, total 200g).
+50g→ 200g Fill gently -
Wait 5 / 70:35
Cap with the soaked filter and flip onto the cup.
-
Press 6 / 70:40
Press firmly until just before you hear the hiss.
-
Done 7 / 71:30
Serve.
Notes
Original source
Recipe by Alexander Scheen Jensen, published at worldaeropresschampionship.com.
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Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a steel 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.