WAC 2018
Open in appWorld AeroPress Championship 2018 winner. Inverted, 34.9g dose, EK43S 8/10 coarse, stir with chopsticks. Bypass with mixed-temp water.
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Parameters
- 35 g
- Coffee
- 100 g
- Water
- 1:2.9
- Ratio
- 85 °C
- Temp
- 7 coarse
- Grind
- 1:30
- Total
- ~100 ml
- Yield
Method
1:30 · total-
Pour 1 / 40:00
Inverted: pour 100g of 85°C water over 30 seconds.
+100g→ 100g Fill gently -
Stir 2 / 40:30
Stir vigorously with wooden chopsticks for 30 seconds.
-
Press 3 / 41:00
Flip and press into glass server for 30 seconds. Do not preheat server.
-
Done 4 / 41:30
Add 60g hot (85°C) water + 40g room temperature water. Total ~200g.
Notes
Grinder
8/10 on EK43S
Original source
Recipe by Carolina Ibarra Garay, 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.