WAC 2018 Third
Open in appEvgeni Pinchukov took third at the 2018 World AeroPress Championship with an upright variation on Xiaobo Zhang's dual-grind concept. Paired filters and post-press dilution keep the added-fines body controlled.
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Parameters
- 30 g
- Coffee
- 170 g
- Water
- 1:5.7
- Ratio
- 80 °C
- Temp
- 8 coarse
- Grind
- 1:30
- Total
- ~170 ml
- Yield
What is 8/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:30 · total-
Pour 1 / 70:0015s
Pour 100g gently.
+100g→ 100g Fill gently 80°C -
Swirl 2 / 70:1515s
Stir gently.
15s -
Pour 3 / 70:305s
Pour the final 70g gently to 170g.
+70g→ 170g Fill gently -
Prepare 4 / 70:355s
Sprinkle a fine pinch of grounds on top.
-
Prepare 5 / 70:405s
Cap the brewer and flip it onto the cup.
-
Press 6 / 70:4545s
Press down.
45s -
Done 7 / 71:30
Press complete.
Notes
Grinder
Comandante at 8/10.
Original source
Recipe by Evgeni Pinchukov, 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.
