WAC 2023
Open in appWorld AeroPress Championship 2023 winner. Inverted with unique mid-brew addition of 2g fresh grounds for aroma.
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Parameters
- 18 g
- Coffee
- 100 g
- Water
- 1:5.6
- Ratio
- 89 °C
- Temp
- 7 coarse
- Grind
- 2:05
- Total
- ~100 ml
- Yield
Method
2:05 · total-
Pour 1 / 70:00
Inverted: add 16g coffee, pour 100g of 89°C water.
+100g→ 100g Fill gently -
Stir 2 / 70:30
Stir with one side of a chopstick for 5 seconds.
-
Wait 3 / 70:45
Add 2g of fresh ground coffee for aroma.
-
Stir 4 / 70:55
Stir for another 5 seconds.
-
Wait 5 / 71:05
Press down plunger to push up and remove excess air. Close the cap.
-
Press 6 / 71:35
Flip carefully and press for about 30 seconds. Yield ~75g.
-
Done 7 / 72:05
Bypass: room temp water to 115g, hot water to 155g. Serve.
Notes
Grinder
1ZPresso ZP6, 65 clicks
Original source
Recipe by Tay Wipvasutt, 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.