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WAC 2019

by Wendelien van Bunnik AeroPress

World AeroPress Championship 2019 winner. Inverted, 30g dose at 92°C. Fast and aggressive extraction.

  • Citric
  • Fruity
  • Medium-bodied
  • Light roast
  • Medium roast
  • Quick
  • Beginner
Total
1:00
Ratio
1:3.3
Coffee
30 g
Temp
92 °C

The WAC 2019 recipe by Wendelien van Bunnik for the AeroPress uses 30 g of coffee and 100 g of water (1:3.3 ratio), at 92°C, with a target brew time of 1:00.

Parameters

30 g
Coffee
100 g
Water
1:3.3
Ratio
92 °C
Temp
6 medium coarse
Grind
1:00
Total
1
Servings
Grind · 6/10 · medium
FINE COARSE

Method

1:00 · total
  1. 0:00
    Pour

    Inverted: pour 100g of 92°C water in 10 seconds.

    +100g 10s Slow
  2. 0:10
    Swirl

    Stir firmly 20 times in 10 seconds.

  3. 0:20
    Wait

    Put cap on, gently press out excess air.

  4. 0:40
    Wait

    At 0:40, flip and press out all coffee.

  5. 1:00
    Done

    Add ~100g water to concentrate. Cool to 60°C by decanting.

Notes

Uses an Aesir filter (rinsed). Stir firmly 20 times. Yields ~60g concentrate. Dilute with ~100g water, adjust to taste. Cool to ~60°C by decanting.

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Original source

Recipe by Wendelien van Bunnik, published at worldaeropresschampionship.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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