WAC 2022 Third
Open in appWorld AeroPress Championship 2022 third place. Inverted, deliberately simple bloom-and-pour with a single dry classic filter.
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Parameters
- 18 g
- Coffee
- 200 g
- Water
- 1:11.1
- Ratio
- 84 °C
- Temp
- 5 medium
- Grind
- 2:00
- Total
- ~200 ml
- Yield
Method
2:00 · total-
Pour 1 / 60:00
Inverted: add coffee, then pour 100g of 84°C water.
+100g→ 100g Fill gently -
Stir 2 / 60:05
Stir gently to wet all grounds.
-
Pour 3 / 60:30
Pour another 100g to 200g total and stir gently.
+100g→ 200g Fill gently -
Wait 4 / 61:30
Cap with the dry filter and flip onto the cup.
-
Press 5 / 61:35
Press over 30 seconds.
-
Done 6 / 62:00
Aerate briefly and serve.
Notes
Original source
Recipe by Jennifer Rui Ping Ho, 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.