WAC 2014
Open in appShuichi Sasaki's winning 2014 World AeroPress Championship method brews upright and relies on an unusually slow press. It intentionally leaves wet slurry behind rather than squeezing the chamber dry, favoring a clean, restrained finish.
Free iOS No signup 1001 recipes by 126 baristas
Parameters
- 16.5 g
- Coffee
- 250 g
- Water
- 1:15.2
- Ratio
- 78 °C
- Temp
- 6 medium-coarse
- Grind
- 2:00
- Total
- ~250 ml
- Yield
Method
2:00 · total-
Bloom 1 / 70:0025s
Pour 40g over the centre of the bed.
+40g→ 40g Center pour 5.7g/s 7s 78°C -
Swirl 2 / 70:255s
Stir 5 times.
5s -
Pour 3 / 70:305s
Finish gently over the centre of the bed to 250g.
+210g→ 250g Fill gently -
Swirl 4 / 70:355s
Stir gently.
2s -
Prepare 5 / 70:405s
Insert the plunger to create a vacuum seal.
-
Press 6 / 70:451m15s
Press down slowly and evenly.
1m15s -
Done 7 / 72:00
Press complete.
Notes
Grinder
9.5 on Mahlkönig EK43.
Original source
Recipe by Shuichi Sasaki, published at worldaeropresschampionship.com.
More AeroPress recipes
See all AeroPress recipesOriginal
by Alan Adler
Bypass
by ACE Coffee Roasters
Cold Brew
by AeroPress
WAC Style 2024
by AeroPress
Espresso-Style
by AeroPress
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.