WAC 2018 Runner-Up
Open in appXiaobo Zhang's runner-up recipe from the 2018 World AeroPress Championship uses an inverted brewer and a dual-grind dose. A coarse base plus espresso-fine coffee adds body while preserving a clear, lively cup.
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Parameters
- 31 g
- Coffee
- 170 g
- Water
- 1:5.5
- Ratio
- 80 °C
- Temp
- 10 extra coarse
- Grind
- 1:30
- Total
- ~170 ml
- Yield
What is 10/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:30 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 31g of grounds.
-
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
DM Grind 2 hand grinder at 10/10 for the base; espresso-fine for the {{1|g|mass}} pinch.
Original source
Recipe by Xiaobo Zhang, 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.
