WAC 2017
Open in appWorld AeroPress Championship 2017 winner. Inverted with coarse grind (8/10), 35g dose. Yields ~90ml concentrate (4.5% TDS).
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Parameters
- 35 g
- Coffee
- 150 g
- Water
- 1:4.3
- Ratio
- 84 °C
- Temp
- 7 coarse
- Grind
- 1:35
- Total
- ~150 ml
- Yield
Method
1:35 · total-
Pour 1 / 50:00
Inverted: pour 150g of 84°C water over 15 seconds.
+150g→ 150g Fill gently -
Stir 2 / 50:15
Stir continuously until 0:35.
-
Wait 3 / 50:35
Place cap with pre-wetted filter.
-
Press 4 / 51:05
Flip AeroPress and start pressing.
-
Done 5 / 51:35
Stop pressing. ~90ml concentrate. Add 160-200g hot water to dilute.
Notes
Grinder
8/10
Original source
Recipe by Paulina Miczka, 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.