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WAC 2018

by Carolina Ibarra Garay for AeroPress original source (worldaeropresschampionship.com)

Carolina Ibarra Garay's winning 2018 World AeroPress Championship recipe uses an inverted brewer, a coarse EK43S grind, and chopstick agitation. Mixed-temperature bypass balances a forceful concentrate into a lively cup.

AeroPress 72 recipes ›
35g Coffee1.2 oz
200g Water7.1 oz · 1:5.7
85 → 20°C Temperature185 °F → 68 °F
1:50 Time
Coarse Grind

Carolina Ibarra Garay: 8/10 on EK43S

Before you start

You need

  • AeroPress
  • Scale
  • Water at 85 °C (185 °F) and at 20 °C (68 °F)

Prepare

  1. Set up inverted.
  2. Add 35g (1.2 oz) of grounds.

Notes from Carolina Ibarra Garay

Do not preheat the server; its cooler glass helps manage the intense extraction. Add 200g (7.1 oz) at 85°C (185°F), stir vigorously for 30s, then press for 30s. Bypass with 60g (2.1 oz) hot and 40g (1.4 oz) room-temperature water.

Steps · 1:50

7 steps · 1 pour

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  1. Step 1 of 7, 0:00until 0:30 100 g

    Pour 100g (3.5 oz) gently.

    Fill gently 85 °C

  2. Step 2 of 7, 0:30until 1:00

    Stir vigorously. Let it steep.

    30s

  3. Step 3 of 7, 1:05until 1:10

    Cap the brewer and flip it onto the cup.

  4. Step 4 of 7, 1:10until 1:40

    Press down.

    30s

  5. Step 5 of 7, 1:40until 1:45 160 g+60

    Add 60g (2.1 oz) of bypass water directly to the cup to dilute the concentrate.

  6. Step 6 of 7, 1:45until 1:50 200 g+40

    Switch to the 20 °C (68 °F) water. Add 40g (1.4 oz) of bypass water directly to the cup to dilute the concentrate.

    20 °C

  7. Step 7 of 7, 1:50

    Diluted and ready to drink.

When it's done

If the cup doesn't convince you, change just one thing in the next one:

  • Bitter or dry? Coarser, or cooler water
  • Sour and thin? Grind finer

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Learn the fundamentals

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.

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