WAC 2019
Open in appWorld AeroPress Championship 2019 winner. Inverted, 30g dose at 92°C. Fast and aggressive extraction.
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Parameters
- 30 g
- Coffee
- 100 g
- Water
- 1:3.3
- Ratio
- 92 °C
- Temp
- 6 medium-coarse
- Grind
- 1:00
- Total
- ~100 ml
- Yield
Method
1:00 · total-
Pour 1 / 50:00
Inverted: pour 100g of 92°C water in 10 seconds.
+100g→ 100g Fill briskly -
Swirl 2 / 50:10
Stir firmly 20 times in 10 seconds.
-
Wait 3 / 50:20
Put cap on, gently press out excess air.
-
Wait 4 / 50:40
At 0:40, flip and press out all coffee.
-
Done 5 / 51:00
Add ~100g water to concentrate. Cool to 60°C by decanting.
60°C
Notes
Grinder
7/10
Original source
Recipe by Wendelien van Bunnik, 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.