WAC 2022
Open in appWorld AeroPress Championship 2022 winner. This inverted method uses a double-grind preparation and sifted coffee for a concentrated extraction, then adds hot bypass water to reach 150g.
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You'll need
-
Kruve Sifter Required
The Kruve Sifter is a set of stackable sieves that sort ground coffee by particle size. Sifting out the finest fines and the largest boulders narrows the grind distribution, so more of the bed extracts at the same rate — a cleaner, more even, more repeatable cup. Kruve is the best-known coffee sifter, with interchangeable screens across a range of micron sizes.
Recommended Kruve Sifter
Parameters
- 18 g
- Coffee
- 150 g
- Water
- 1:8.3
- Ratio
- 90 °C
- Temp
- 4 medium-fine
- Grind
- 2:30
- Total
- ~150 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:30 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 18g of grounds.
-
Pour 1 / 80:0020s
Pour 94g.
+94g→ 94g 5.9g/s 16s 90°C -
Swirl 2 / 80:209s
Stir gently.
4s -
Steep 3 / 80:2951s
Let it steep.
51s -
Prepare 4 / 81:2010s
Cap the chamber and press out the air before flipping.
-
Prepare 5 / 81:3010s
Flip onto the cup.
-
Press 6 / 81:4040s
Press down.
30s -
Bypass 7 / 82:2010s
Pour the bypass water into the cup to dilute the concentrate.
+56g→ 150g -
Done 8 / 82:30
Diluted and ready to drink.
Notes
Original source
Recipe by Jibbi Little, published at worldaeropresschampionship.com.
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Other Aeropress models
View all Aeropress modelsLearn the fundamentals
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.
