WAC 2011
Open in appJeff Verellen's World AeroPress Championship 2011 winner: an upright brew at a low water temperature with a slow, controlled pour and a long steep, finished with a gentle press stopped short of dry.
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Parameters
- 17 g
- Coffee
- 270 g
- Water
- 1:15.9
- Ratio
- 80 °C
- Temp
- 7 coarse
- Grind
- 2:00
- Total
- ~270 ml
- Yield
What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:00 · total-
Bloom 1 / 50:0030s
Pour 40g. Let it bloom.
+40g→ 40g 5g/s 8s 80°C -
Pour 2 / 50:3050s
Finish pouring to 270g.
+230g→ 270g 5g/s 46s -
Prepare 3 / 51:2010s
Insert the plunger to create a vacuum seal.
-
Press 4 / 51:3030s
Press gently with the weight of your hand.
30s -
Done 5 / 52:00
Press complete.
Notes
Original source
Recipe by Jeff Verellen, published at worldaeropresschampionship.com.
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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.
