WAC 2024 Third

AeroPress by Jamika Mahmoud

Jamika Mahmoud's third-place recipe from the 2024 World AeroPress Championship uses an inverted brewer and descending-temperature additions for Ethiopian Guji. It seeks aromatic lift, sweetness, and a controlled finish.

1:8.3 Ratio

2:05 Total

18g Dose

80°C Temp

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Parameters

18 g
Coffee: 150 g
Water: 1:8.3
Ratio: 80 °C
Temp: 7 coarse
Grind: 2:05
Total: ~150 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:05 · total

Before you brew

1 Set up inverted.
2 Add 18g of grounds.

Pour 1 / 9
0:00

5s

Pour 50g gently.

+50g→ 50g Fill gently 80°C
Swirl 2 / 9
0:05

20s

Stir 5 times.
Steep 3 / 9
0:25

35s

Let it steep.

35s
Pour 4 / 9
1:00

5s

Pour the final 100g gently to 150g.

+100g→ 150g Fill gently 75°C
Prepare 5 / 9
1:05

10s

Cap the chamber and press out the air before flipping.
Swirl 6 / 9
1:15

15s

Stir 20 times.

5s
Prepare 7 / 9
1:30

5s

Flip onto the cup.
Press 8 / 9
1:35

30s

Press down.

30s
Done 9 / 9
2:05

Press complete.

Notes

Rinse and stack 2 filter paper filters. Add 50g at 80°C, follow with 100g at 75°C, then use 30g of room-temperature water. Keep each transition prompt to preserve the intended thermal curve.