WAC 2024 Runner-Up
Open in appSophan Nugraha's runner-up recipe from the 2024 World AeroPress Championship blooms Ethiopian Guji with room-temperature water before a hot main pour. The split-temperature extraction favors perfume and sweetness.
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Parameters
- 18 g
- Coffee
- 190 g
- Water
- 1:10.6
- Ratio
- 95 °C
- Temp
- 4 medium-fine
- Grind
- 2:00
- Total
- ~190 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 / 80:005s
Pour 60g gently over the centre of the bed.
+60g→ 60g Fill gently 95°C -
Swirl 2 / 80:0535s
Stir 8 times. Let it steep.
-
Pour 3 / 80:4010s
Finish gently over the centre of the bed to 190g.
+130g→ 190g Fill gently -
Steep 4 / 80:5030s
Let it steep.
25s -
Prepare 5 / 81:205s
Cap the brewer and flip it onto the cup.
-
Prepare 6 / 81:255s
Insert the plunger to create a vacuum seal.
-
Press 7 / 81:3030s
Press down.
30s -
Done 8 / 82:00
Press complete.
Notes
Original source
Recipe by Sophan Nugraha, 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.
