WAC 2014 Runner-Up
Open in appWorld AeroPress Championship 2014 runner-up. Upright, unusual cold-start recipe — a long pre-soak with cool water, then a hot main pour.
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Parameters
- 19 g
- Coffee
- 215 g
- Water
- 1:11.3
- Ratio
- 92 °C
- Temp
- 5 medium
- Grind
- 3:50
- Total
- ~220 ml
- Yield
Method
3:50 · total-
Pour 1 / 70:00
Upright: add coffee, then pour 80g of 35°C water.
+80g→ 80g Fill gently 35°C -
Stir 2 / 70:05
Stir well.
-
Wait 3 / 70:10
Insert the plunger to seal and wait 3 minutes.
-
Pour 4 / 73:10
Pour 135g of 92°C water (total 215g).
+135g→ 215g Fill gently 92°C -
Stir 5 / 73:15
Stir once.
-
Press 6 / 73:20
Press slowly over 30 seconds.
-
Done 7 / 73:50
Serve.
Notes
Grinder
6.2 on Mahlkönig EK43.
Original source
Recipe by Martin Karabinos, 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.