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.

1:10 Ratio

2:10 Total

18g Dose

80°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1061 recipes by 146 baristas

Parameters

18 g
Coffee: 180 g
Water: 1:10
Ratio: 80 °C
Temp: 7 coarse
Grind: 2:10
Total: ~180 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:10 · total

Before you brew

1 Stack two paper filters in the cap and rinse them together.
2 Set up inverted.
3 Add 18g of grounds.

Pour 1 / 10
0:00

5s

Pour 50g gently.

+50g→ 50g Fill gently 80°C
Swirl 2 / 10
0:05

5s

Stir 5 times.
Steep 3 / 10
0:10

50s

Let it steep.

50s
Pour 4 / 10
1:00

5s

Pour the final 100g gently to 150g.

+100g→ 150g Fill gently 75°C
Prepare 5 / 10
1:05

10s

Fit the cap with 2 rinsed paper filters and press out the air before flipping.
Swirl 6 / 10
1:15

15s

Stir 20 times.
Prepare 7 / 10
1:30

5s

Flip onto the cup.
Press 8 / 10
1:35

30s

Press down.

30s
Bypass 9 / 10
2:05

5s

Add 30g of bypass water directly to the cup to dilute the concentrate.

+30g→ 180g 20°C
Done 10 / 10
2:10

Diluted and ready to drink.

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.