WAC 2025 Third
Open in appDharun Vyas's third-place entry at the 2025 World AeroPress Championship combines an inverted setup, Flow Control cap, and spiral first pour. A long, even plunge and cool final bypass target sweetness and polish.
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You'll need
-
AeroPress valve cap Required
A valved cap that replaces the AeroPress stock cap to stop dripping, hold water for longer steeps, or build back-pressure for espresso-style shots. Common models: AeroPress Flow Control Filter Cap, Fellow Prismo, Joe Presso (for a true espresso shot, the Prismo’s pressure valve).
Recommended AeroPress Flow Control Filter Cap · Fellow Prismo · Joe Presso
Parameters
- 16 g
- Coffee
- 208 g
- Water
- 1:13
- Ratio
- 88 °C
- Temp
- 6 medium-coarse
- Grind
- 2:10
- Total
- ~210 ml
- Yield
Method
2:10 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 16g of grounds.
-
Pour 1 / 70:0035s
Pour 65g in a spiral. Let it steep.
+65g→ 65g Spiral 88°C -
Pour 2 / 70:3510s
Pour the final 143g gently to 208g.
+143g→ 208g Fill gently -
Prepare 3 / 70:457s
Cap the chamber and press out the air before flipping.
-
Prepare 4 / 70:528s
Flip onto the cup.
-
Swirl 5 / 71:0010s
Swirl vigorously. Let it settle.
5s -
Press 6 / 71:101m
Press down slowly and evenly.
1m -
Done 7 / 72:10
Press complete.
Notes
Original source
Recipe by Dharun Vyas, 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.