WAC 2010 Third
Open in appJeff Verellen's third-place recipe from the 2010 World AeroPress Championship pairs a very slow pour with rotation of the brewer base. A long settling phase and careful plunge favor clarity and composure.
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Parameters
- 20 g
- Coffee
- 270 g
- Water
- 1:13.5
- Ratio
- 82 °C
- Temp
- 4 medium-fine
- Grind
- 2:50
- Total
- ~270 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:50 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 20g of grounds.
-
Prepare 1 / 70:005s
Preheat the brewer with hot water.
-
Pour 2 / 70:0530s
Pour 270g gently.
+270g→ 270g Fill gently 82°C -
Prepare 3 / 70:3510s
Put the cap on.
-
Steep 4 / 70:451m
Let it steep.
1m -
Prepare 5 / 71:455s
Flip onto the cup.
-
Press 6 / 71:501m
Press down slowly and evenly.
1m -
Done 7 / 72:50
Press complete.
Notes
Grinder
4 on Ditting (one notch finer than filter).
Original source
Recipe by Jeff Verellen, published at worldaeropresschampionship.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.
