WAC 2025 Runner-Up
Open in appWorld AeroPress Championship 2025 runner-up. Inverted, two paper filters, controlled press at 1-2g/s into a 66g concentrate.
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Parameters
- 18 g
- Coffee
- 100 g
- Water
- 1:5.6
- Ratio
- 88 °C
- Temp
- 4 medium-fine
- Grind
- 2:00
- Total
- ~100 ml
- Yield
Method
2:00 · total-
Pour 1 / 60:00
Inverted: add coffee, then pour 100g of 88°C water in a circular motion.
+100g→ 100g Spiral 10s -
Stir 2 / 60:10
Stir 5 times in an N-S-W-E pattern.
-
Wait 3 / 60:20
Cap with the rinsed double filters and gently push to expel air.
-
Wait 4 / 61:30
Flip onto the press stand and give one controlled swirl.
-
Press 5 / 61:35
Press at 1-2g/s; stop when the carafe reads 66g.
-
Done 6 / 62:00
Dilute the concentrate to 152g total and cool before serving.
Notes
Original source
Recipe by Jan Ahrend, 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.