WAC 2014 Third

AeroPress by Jeff Verellen

World AeroPress Championship 2014 third place. This inverted recipe uses a hot bloom followed by a cooler, slow main pour, then finishes with a gentle press that leaves some slurry in the chamber.

1:15.4 Ratio

2:10 Total

17.5g Dose

82°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1061 recipes by 146 baristas

Parameters

17.5 g
Coffee: 270 g
Water: 1:15.4
Ratio: 82 °C
Temp: 7 coarse
Grind: 2:10
Total: ~270 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Filter · Required

AeroPress Paper Micro-Filter

Or use Able Brewing DISK (Standard / Fine) · AeroPress Paper Micro-Filter (natural) · AeroPress Stainless Steel Reusable Filter · AeroPress XL Paper Micro-Filter

Method

2:10 · total

Before you brew

1 Set up inverted.
2 Sift the ground coffee, shaking and tapping gently to remove the fines.
3 Add 17.5g of grounds.

Pour 1 / 6
0:00

5s

Pour 40g gently.

+40g→ 40g Fill gently 82°C
Swirl 2 / 6
0:05

25s

Swirl to break up any clumps. Let it steep.
Pour 3 / 6
0:30

1m5s

Finish pouring to 270g.

+230g→ 270g 3.8g/s 1m 76°C
Prepare 4 / 6
1:35

5s

Cap the brewer and flip it onto the cup.
Press 5 / 6
1:40

30s

Press gently, stopping with about 50g of slurry left in the chamber.

Fill gently
Done 6 / 6
2:10

Press complete.

Notes

Built around Spa Blue mineral water. Before brewing, shake and tap the ground coffee in a Sowden Softbrew filter to remove the super-fines. Cap the AeroPress with one paper filter. Stop the press leaving roughly 50g of slurry in the chamber.