WAC 2015
Open in appWorld AeroPress Championship 2015 winner. This inverted method uses a low brewing temperature, vigorous agitation followed by a steep, and a quick final pour before the brewer is flipped and pressed.
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Parameters
- 20 g
- Coffee
- 230 g
- Water
- 1:11.5
- Ratio
- 79 °C
- Temp
- 4 medium-fine
- Grind
- 1:35
- Total
- ~230 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:35 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 20g of grounds.
-
Pour 1 / 60:005s
Pour 60g gently.
+60g→ 60g Fill gently 79°C -
Swirl 2 / 60:0530s
Swirl vigorously. Let it steep.
15s -
Pour 3 / 60:3510s
Pour the final 170g gently to 230g.
+170g→ 230g Fill gently -
Prepare 4 / 60:455s
Flip onto the cup.
-
Press 5 / 60:5045s
Press down.
45s -
Done 6 / 61:35
Press complete.
Notes
Original source
Recipe by Lukas Zahradnik, 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.
