WAC 2009 Third
Open in appAlexander Scheen Jensen's third-place method from the 2009 World AeroPress Championship uses an inverted brewer preheated from both ends. Circulating near-boiling water through the grounds promotes a hot, even extraction.
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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
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:30 · totalBefore you brew
- 1 Run a blind press with boiling water through the filter to rinse it and preheat the AeroPress.
- 2 Set up inverted.
- 3 Add 20g of grounds.
-
Pour 1 / 60:0010s
Pour 50g gently. Let it steep.
+50g→ 50g Fill gently 100°C -
Pour 2 / 60:1020s
Pour 100g gently to 150g. Let it steep.
+100g→ 150g Fill gently -
Pour 3 / 60:305s
Pour the final 50g gently to 200g.
+50g→ 200g Fill gently -
Prepare 4 / 60:355s
Cap the brewer and flip it onto the cup.
-
Press 5 / 60:4050s
Press until you hear the hiss.
50s -
Done 6 / 61:30
Press complete.
Notes
Original source
Recipe by Alexander Scheen Jensen, published at worldaeropresschampionship.com.
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Other Aeropress models
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.
