WAC 2023 Runner-Up
Open in appCarlo Graf Bulow's runner-up recipe from the 2023 World AeroPress Championship is an inverted, paired-filter brew built on rapid, forceful agitation. Dilution and repeated decanting create a bright, aerated finish.
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Parameters
- 18 g
- Coffee
- 160 g
- Water
- 1:8.9
- Ratio
- 100 °C
- Temp
- 4 medium-fine
- Grind
- 2:00
- Total
- ~160 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:00 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 18g of grounds.
-
Pour 1 / 70:0015s
Pour 50g briskly.
+50g→ 50g Fill briskly 100°C -
Swirl 2 / 70:1515s
Stir 32 times.
5s -
Pour 3 / 70:3030s
Pour the final 110g briskly to 160g. Let it steep.
+110g→ 160g Fill briskly -
Prepare 4 / 71:0025s
Put the cap on. Let it steep.
-
Prepare 5 / 71:2510s
Flip onto the cup.
-
Press 6 / 71:3525s
Press down slowly and evenly.
15s -
Done 7 / 72:00
Press complete.
Notes
Original source
Recipe by Carlo Graf Bülow, 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.
