WAC 2015 Third
Open in appWorld AeroPress Championship 2015 third place. This inverted recipe pairs a fine grind with a low brewing temperature, a short steep after the first pour, and a slow main pour before pressing.
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Parameters
- 23 g
- Coffee
- 280 g
- Water
- 1:12.2
- Ratio
- 79 °C
- Temp
- 3 fine
- Grind
- 2:20
- Total
- ~280 ml
- Yield
What is 3/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:20 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 23g of grounds.
-
Bloom 1 / 50:0040s
Pour 56g.
+56g→ 56g 3.7g/s 15s 79°C -
Pour 2 / 50:401m5s
Finish pouring to 280g.
+224g→ 280g 3.7g/s 1m -
Prepare 3 / 51:455s
Flip onto the cup.
-
Press 4 / 51:5030s
Press down.
30s -
Done 5 / 52:20
Press complete.
Notes
Grinder
Mahlkönig EK43 at setting 4.
Original source
Recipe by Kaye Joy Ong, 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.
