Well, this completes the Australian Aeropress Championship circuit for 2015. After 3 hotly contested state competitions in New South Wales, Victoria and Queensland the generous folks a Mecca decided they’d have a go at hosting the nationals – and they didn’t disappoint. The atmosphere was electric and somewhat surreal with obscure mannequins and props used to further increase the wackiness of the Aeropress Championships.
Mecca’s new roastery and cafe was an ideal location for the AACs – a sunken “brewodrome” was the perfect setup for spectators to gawk at all the varied methods of Aeropress brewing. Sam Sgambellone had the epic task of putting together the intricate spider web of rounds ensuring advantages we allotted to those who came 1st or placed in their national competitions. Super computers in Palo Alto were required to calculate the rounds fairly.
Judging was considered and accurate. Paul Geshos of Mecca, Wendy de Jong of Single Origin and former Australian Aeropress Champion, Dylan Johnson of Paramount Coffee Project were the chosen 3. Head Judge, Tim Varney, was only required to step in for a single round – thankfully early, before the beer had muddled his tastebuds.
Eventually, a winner was established. Ben Richardson of Pablo and Rusty’s took out 1st place, with 2 votes against 1. Interestingly, in the State Winner round, Mac Dixon came out on top advancing him straight into the Grand Final – he was unable to duplicate his success in the final. Joseph Liu, a home barista and seasoned Aeropress Championship competitor, placed 2nd – proving his superior grasp of Aeropress brewing.
Next year promises to be an even bigger year for the Australian circuit, as whispers of more state competitions have been heard. For now, we congratulate Ben Richardson and wish him all the very bloody best in Seattle for the 2015 World Aeropress Championships.
The Canadian Aeropress Championship was a packed affair with 200 plus people, host by Phil & Sebastien Coffee Roasters. Spectators from the food and coffee industry joined together to cheer on friends and family, along with many people who had never seen an AeroPress in their life.
Amazing music by Kinfolk DJs all day long which came with a ton of dancing. Tubby Dog, a local hot dog vendor, served up tacos for us throughout the day. The sponsors came out to support the event as well, and it seemed as though everyone had a really fun time. Free beer from Tool Shed Brewing was flowing all day long.
Spectators who were knew to coffee were shocked by how exciting coffee competition is. The roastery was sardine tin full, making it difficult to move, but it only added to the atmosphere.
The head judge Josh Hockin felt the event was extremely well organized. The structure of the event was heats of 3 except for the heats of 2 due to our number of 30 competitors.
There were 30 competitors from across the country from Vancouver to Montreal, half home brewers and half baristas. This was a really interesting range and made for a memorable competition.
Russian Aeropress Championship took place during Russian Barista Days event in Moscow on 1st of March 2015. Russian Barista Days hosted finals of Russian Barista Championship, Cup-Tasting, Brewers Cup, Latte-Art and Coffee In Good Spirits. 24 competitors competed to achieve best possible taste in “aeropressed cup”
24 great Aeropress recipes. Many regions of Russia were introduced, apart from Moscow and St. Pete. There were barista from Rostov, Ekaterinburg, Khabarovsk, Krasnoyarsk, Omsk, Volgograd, Bryansk.
Many thanks goes to our judges! Arkadiy Klimanov(Sweet Beans Coffee, master-roaster and owner), Nikolay Yalanskiy coffee roaster, owner of small and “home like’ coffee shops in St. Pete. Olga Melik-Karakozova well known barista champion, coffee roaster and Tatyana Elizarova also a multiple time Russian Barista Champion, coffee buyer and coffee consultant.
Coffee was provided by Sweet Beans Coffee. Participants had to choose from two samples. Kenya Karinga AA washed and Ethiopia Warka Gedeb Natural. Kenya received slightly more votes and had been roasted for Championship.
All finalists received signed Aeropress by Mr. Alan Adler!
Congratulations to the top 3 competitors:
1st place – Roman Kantola, “City Coffee”, St. Pete
2nd place Anna Svisheva, “Coffee Time”, Volgorad
3d place Ivan Vidishev, “Coffee Time”, Volgorad
Winning recipe from Roamn Kantola
– Inverted method
– 17 grams of coffee (after sieving)
– Baratza Forte 5H grind
– Two paper filters, one metal(metal contacts coffee)
– Pour slowly about 30 ml. wait 25 sec, pour another 190 ml. wait 10 sec, then the remaining 35 ml poured slowly.
– No stirring
– Brewing half way quickly and then slowly
– Pour coffee from pitcher to server and back three times.
– Water was frozen and melted three times – what this means exactly is very intriguing!
Rounds / The competition rounds will run to the following format:
Round 1: 12 rounds of 3 competitors each. 12 winners will proceed to the Semi Finals
Semi Finals: 4 Rounds of 3 Competitors. 4 winner.
Grand Final: 1 Round. 4 Competitors. 1 winner.
Complete draw and competitor timings will be available approx. 1 day prior to the competition, and will be announced ASAP.
Coffee / La Perla Del Cafe – SL28, Finca Chispita, Fully Washed from Cafe Imports.
The first batch of coffee you receive will be a sample roast, giving you an overall idea of the coffee itself. This is not the roast you will be competing with! On the day of the event, you will be provided with a fresh bag of coffee, roasted by Elm Coffee Roasters in Seattle. It’s the same coffee, but roasted locally and to a slightly different profile. The sample roast will be shipped early this coming week.
If you have do not receive a sample of the coffee, we will have some to collect in Seattle. Details of this to come. Please get in touch with us if you need to collect some. Coffee will only be available to those who have not received any.
Rules / The rules are the same as per the Rules page, but essentially:
The required volume of the drink is 200ml, which must be served in the supplied cup. No added ingredients are allowed . All competitors will have a 8 minutes comp time, this includes prep time & brew time – the clock will count down from 8 minutes. Failure to serve the drink in that time will mean disqualification. The technique used by the competitor must be in writing and given to the Head Judge – this will not be considered in judging, but must be given to the Head Judge before your round begins.
Once your round is complete, please ensure your podium is cleared and cleaned. There will be an area for storage of competitors equipment. There will be an 1 hour opportunity for practise brewing before the competition starting at 4pm, and finishing strictly at 5pm.
Equipment / Each competitor podium will be stocked with the following equipment:
Each competitor will be given an Uppercup on their station to pour the final brew into. Competitors are expected to bring whatever brew gear they require such as:
Aeropress, and paper filters
Jugs to brew into
America runs on ridiculous 110V power. Your electrical equipment MAY NOT WORK, please be wary of this. We will not have adapters.
Please label all your gear carefully with your name in case you lose it. We’d also recommend packing it in a box with your name on the outside. No responsibility will be taken for lost or damaged gear.
Water / WBC spec water supplied by Everpure.
Judges / Eden-Marie Abramowicz, Erin Meister, Amanda Juris, Anne Lunell, Katie Carguilo & James Bailey, Noah Namowicz, Tim Wendelboe, Mike Phillips, Stephen Morrissey.
The format for judges has changed this year. The fundamentals are the same; three judges per round, but the judges selection process is new. Details on this to come, but it’s not really something you’ll need to consider.
Finally / Please remember this competition was designed to be simple and fun, please be present with this spirit. We will be doing our best on the night to make this a great event for all, so please be prepared, be patient and most of all have fun!
Northern Ireland’s inaugural Aeropress Championship took place in Established Coffee, Belfast on March 19th. Jonathan Hickinson who works at Established triumphed on an exciting night for the growing coffee community in Northern Ireland. The competition was judged by James Bailey from Workshop Coffee, Bridgeen Barbour from Established Coffee, Daniel Henderson from Lost & Found, with Jan Komarek from Bailies Coffee acting as head judge.
The twenty four competitors travelled from all around Northern Ireland to take part and brew up their tasty Aeropress recipes for the judges. The coffee they used was Colombia Tolima Gaitana provided by event sponsor Bailies Coffee who had this to say;
“Competitors should be aware this is not a primarily aromatic coffee like you might be expecting; the flavours are subtle yet remarkably refined. But rather than steer competitors in a particular direction by providing cupping notes, we’re looking forward to seeing which notes and tones they choose to bring out most through their brewing skills.”
Prizes for the winners included Aerobie flying rings which also fizzed around the room all night, a Twelve Month Coffee Subscription for third place, a Baratza Encore grinder for second place and the big prize money of £1000 and a place at the World Championships in Seattle for the winner.
Prior to the competition, detailed updates about the judges, competitors and sponsors had been posted on their own webpage; http://www.niaero.press/ and during the event, all the action was live-tweeted and live-streamed online… is that an Aeropress Competition first?
As well as beer, pizza and sound & lighting the competition included support from TKC, Marco, Ground Espresso Bars, Coffee NI, Prohibition, Baratza & Little Wing Pizzeria.
And the results…
1st Place: Jonathan Hickinson, Established Coffee
2nd Place: Stephen Arnott, Common Grounds
3rd Place: Rachel Snowden, Established Coffee
3rd Place: Rachel Snowden
16g of coffee (EK43 grind at 11.5)
Fill pour over kettle with water at 75 degrees celsius,
1 filter paper rinsed
Preheat aeropress and serving vessel
Preinfuse coffee with 50g of water and bloom for 40 seconds, stirring 6 times
Add additional water to 240g, stir twice, secure filter cap and allow to brew until 1 minute 30 seconds
Discard the water that was preheating and flip the aeropress on top of it.
Slowly plunge for 30 seconds
Total time: 2 minutes (stop plunging before a hissing sound occurs).
Decant, serve and enjoy!
Rachel used the inverted method!
2nd Place: Stephen Arnott
16.5g coffee (EK43, Turkish burrs)
Sort through beans and remove any broken or tiny ones
Rinse aeropress and filter paper, also run water over rubber bung at sink!
Add coffee and level out.
Add 30g water, stir briefly and wait to 30s
Slowly add further 210g water until 1 minute, stir briefly
Plunge for a further 50s
Leave 30ml in Aeropress
Stephen used the non-inverted/standard method!
1st Place: Jonathan Hickinson
16.5g coffee (12.1 on EK43 Coffee Burrs)
Pre-Wet Filter Paper
40g water at 82C for 25s bloom
Stir 7 Times with bamboo paddle
Add 210g Water at 79C
Plunge for 50 secs for total contact time of 2min 40s
Hold onto your hats, it’s a World AeroPress Championship first! After years of asking, the majesty of the competition poster is now yours to take home! That’s right, at this year’s event we’re going to be selling copies of our poster, which features the exhaustively laboured over and staggeringly awesome artwork by David Salinas of Department of Brewology.
We asked that David draw each and every poster by hand, for that really authentic ‘touched by the artist’ vibe, but at over 150 hours of work for the design, we were likely to run out of time to get a hundred made. So, the posters are printed in water-based black ink instead, but David is going to be on hand to sign posters and rest his arm gently around your shoulder while you get your photo taken with him. How’s that for touched by the artist?
We’ll be stocking just 75 A1-sized prints on 100lb speckletone white French paper, and it’s strictly first in, best dressed. Thirty-five dollars, please.
Now, what do you notice about this shirt? Take a good look.
That’s right, it’s being worn by a total hunk — check please! But that fact aside, it’s also the first ever, extremely limited, available exclusively in Seattle, World AeroPress Championship tee shirt…
Printed on light-grey, 100% cotton crew neck tees there are just 100 shirts being made, and only 75 being offered for sale. They’d be a bargain at twice the price, but can be yours for just twenty-five of your American dollars. Not a tee shirt kinda girl or guy? That’s OK — we’ve got you, too.
And in another World AeroPress Championship first, you can recreate the dizzying highs, terrifying lows and creamy middles of competitive AeroPress brewing by buying a bag of the competition coffee — the exact same batch that the champions will be competing with!
It’s an incredible coffee – an SL28 variety selection, grown and produced by Don Carlos of La Perla del Cafe in Costa Rica, and donated by our esteemed coffee partners, Cafe Imports. Don Carlos was the first to get SL28 seeds into Costa Rica and gave them away selflessly to his fellow producers to help everyone improve their coffee quality. Not content to provide us with an amazing coffee, Cafe Imports bought this selection a one-way ticket on the Condor Airways flight out of San Jose, stowed it securely in the overhead compartment and got it up to the U.S. of A. in record time. Good work, chaps. Twenty dollars and a bag of it can be yours (ten dollars of which will go straight to a charity initiative in a producing country*).
But how are you going to carry all this choice swag home? You need some kind of 100% cotton, handled carrying device, resplendent with artistic adornment also. Wow — you are in luck, friend!
Fifteen dollars, can’t say fairer than that.
So, here’s the wrap. Before the emails flood in, this is what you need to know…
We’re sorry, but no. You can’t buy these online. No, sorry, we can’t mail you one, especially. You have to come to Seattle on the evening of April 9th, and buy one in person**. Antiquated and backward, we know, but that’s just how we like it.
See you in Seattle.
* Which charity initiative is still to be decided, we’ll keep you posted. ** If there’s any left over, we’ll look at putting them online somewhere, but no promises.
In Dublin on the 14th March Workshop Coffee Co. and Joe’s Coffee co-hosted this year’s Irish Aeropress Championship. A large crowd descended on St. Stephen’s Green where 20 budding AeroPress competitors met in Hatch & Sons restaurant to brew through the evening and into the night.
The coffee, sourced and roasted by Workshop Coffee Co., was Santa Rosa from Huila, Colombia. The judging panel included James Bailey (Head of Quality, Workshop Coffee Co.) – one of the judges for the World Championship in Seattle – Monika Palova (Head Roaster, 3FE) and Mate Szekeres (Head Barista, Joe’s Coffee).
Returning to the fray was Monika Winiarek (Irish Aeropress Champion 2014) but in an unexpected twist she was knocked out in the first round heats. The first rounds over with, the semis and finals were all head to head seeing Love Supreme’s Craig Andrew knocked into fourth place, beaten by Neil White of Arch Coffee in Waterford who took third place.
The second place winner was Jake Lange, who took away a years subscription to Workshop Coffee and the winner was Grzegorz Wincenty-Cichy, who will be representing Ireland in Seattle next month. Check out their recipes below – notably Jake’s which he refers to as ‘The Irish Volcano’…
Third Place – Neil White 15g coffee, 85 degree water, Inverted Method:
At 0:00 – 50g bloom, no stir
At 0:30 – Add 170g water
At 1:00 – Stir gently x5 times
At 1:30 – Stir gently x5 times and attach filter cap
At 2:15 – Flip Aeropress onto jug/cup, swirl gently to detach grounds stuck to plunger rubber
At 2:30 – Plunge approx 50g quickly then slowly plunge remainder
At 3:15 – Finish at air hiss
Second Place – Jacob Lange 18g coffee, 88 degree water, ‘Super Inverted’ (or Irish Volcano) Method:
Fill the Bonavita Kettle almost full and heat to 88° C.
Pre-heat everything and prep filter.
18g beans, grind at setting 3 on the Tanzania. Take a second and enjoy the aroma of the beans.
Add to Aeropress in inverted position.
Pour 50ml water for the bloom, couple of gentle stirs to make sure the grounds are evenly wet. 30 seconds total time.
Carefully add another 200ml water (to 250ml total). You should have a gorgeous crema on top. Gently push down any floating grounds. Place filter and cap on top tightly. 30 seconds total time for this.
Move inverted Aeropress to a flat bottomed stainless steel bowl. Place Aeropress funnel on top, so fits hexagonally. Gently and steadily press down on funnel so coffee flows out of the cap (sort of like a volcano), down the side of the Aeropress and into the bowl. Be careful not to press too hard as you will get silt – listen for hiss of air, which you don’t want. 60 seconds total time for this.
Pour coffee from steel bowl into cup and thoroughly enjoy!
First Place – Grzegorz Wincenty-Cichy 18g of coffee, ground coarse,
The Turkish Aeropress Championship which was held for the first time in Turkey was a nice gathering for a very enthusiastic crowd who are the pioneers of the prospering specialty coffee scene in İstanbul. The event is held at the biggest venue of world famous SohoHouse opened recently in the historic heart of the city. The building which was once used as American embassy was breathtaking with its historical connections, beautiful architecture and interior design.
18 contestants had a chance to compete with a Ninety Plus Kemgin W2 coffee roasted by the event organizer Probador Colectiva. They were delivered their coffees 2 weeks before the competition and had enough time to practice prior to the battle. At the end of the day it was a very gentle, friendly competition and the judges had hard times as most of the coffees served were prepared masterfully.
Top three contesters won baratza vario grinders, AeroPress, Able Disks and a package of coffee from Probador Colectiva. The winner also won the ticket to Seattle and 4 days of accommodation.
Here are the results:
First Place – UFUK ARSLAN
Sift 30 gr coffee at 250micron filter
Forr 2 minutes get 20gr coffee
Use 93.5C and 240gr water
Bloom with 55-60gr water for 30 seconds
Add the rest of the water
Pat with a spoon
At 140m close the cap and spin the aeropress 10 times vertically
Between 2.45-3.00m it should be done
Second Place – REFİKA KORTUN
80C and 300ml water
Pour blooming water to the aeropress with a paper filter to heat everything up
20gr of coffee grinded at 8.5
Pour water until it reaches aeropress sign 1
Stir stir stir with wooden chopstick
Let 35-40 seconds to bloom
Pour water until it reaches aeropress sing 4
Press slowly for about 30 seconds
Stop whne it reaches aeropress sign 1
Third Place – CEM BOZKUŞ
At regular position
Well washed two paper filters
18gr coffee on Mahlkönig vario at 6M (sifted fines)
Jeff Verellen won… again. He’ll be competing in Seattle for the chance to win the World Aeropress Championships for the 3rd time! Perhaps it’s time people started really looking at how he brews. From Rob Berghmans, who once again hosted a fantastic Belgian Championship :
“A crazy crown, wonderful coffees and Jeff who won the cup; that is basically the story of the championships …. for the last 3 years.
We had a record high 25 aeropressers on the roster! Baristas, home and professional, from all over the country traveled to Antwerp last Sunday to compete for the prestigious price of becoming Belgium’s best Aeropresser.
Knowing that the Belgian competitor made it to the World final each of the last 5 World championship – with 3 wins, it means a lot of top class coffee masters at work.
The coffee was the Rwanda Gakenke Muyongwe, gracefully donated by 32cup and roasted in Antwerp at the Caffenation Roastery.
The judges were imported from Amsterdam and Paris and were very pleased by what they cupped.
And the best cup was, once again, made by Jeff Verellen. Of course he was the man everyone expected, but still a big hand for how consistent he works his way through the heats and semi final, to press his best cup in the finals. It tasted like a perfect candy and maybe the best coffee we ever had in this competition.
Here the recipes from 3rd Place, Roeland Rypens, a non-professional who made it all the way up to the bronze aeropress!. 2nd Yf Feller, working as Barista and Roaster for Labath, Gent. And 1st Jeff Verellen, Head Roaster at Caffenation and representing Belgium at the WAC in Seattle, USA.”
1st Place : Jeff Verellen
-Picking out odd beans, sours, damaged, chipped, lights.
-Charge a pvc tube of about a meter with static, wear a lot of wool or rub a scarf on it, wear rubber soles.
-After grinding I sent the grinds trough the PVC tube, see that you don’t lose your static. (Removes chaff and some ultra light particles)
-Sieve, I still use a Sowden mesh. Try to only sieve the ultra fines (dust) this removes bitterness, makes the bloom a lot easier(!).
Spa water with about 50 milligram of added magnesium.
Aeropress in regular mode.
A cold receptacle, a dash of cold water in it //20 grams.
18 grams grounds prepared coffee (see above)
Bloom at 84c for 30 seconds or till wet grounds just hardened up. //40 grams of water
Get water at 80c pour and re-wet slowly (about 20 seconds) all the grinds //100 grams
Top up with water at 76c, just pour in the middle, no agitation, as slow as possible (about 40 seconds) //130 grams
Plunge very slow, here is where you can calibrate your grinder, about 3,5 to 4 kg max should you press, anything above that and I would grind coarser.
Don’t push too far – it may not make any ‘hissing’ sound
2nd Place : Yf Feller
Grind 17,75 grams ‘cupping grind’ – relatively course
Bang the fines out with a Espro filter
Take a double paper filter and pre wet with very hot water and level it
Get some Spa Blue up to 78 degrees
Bloom 50 ml for 30″, in a ‘cold’ aeropress
Pour 30″, while breaking the crust, up to 250 ml total
Keep the aeropress positioned on a ‘cold’ glass server
Put the plunger in and pull it slightly back up to prevent dripping
Then press 30″ til the ‘crema’ is just above the grounds
Serve in a non-heated cupping bowl
3rd Place : Roeland Rypens
Sort out coffee beans (discard pales, damaged beans,…)
Fill Bonavita kettle with 500gr of filtered water in from Bunn ( 93°) leave lid off), filter by Brita PPM 150
Load paper filter in cap and rinse thoroughly
Grind 24 gr Coffee ( Grind 5 on Mahlkonig EK43)
catch grinds with paper cup and transfer them into other paper cup ( fines & chaff sticks to walls)
Add 23 gr coffee beans in the Aeropress in inverted position
Pour 10 sec until 45 grams.
Let beans bloom for 28 seconds
Pour 15 seconds until 235 grams of water weight.
Screw cap into place
Let coffee settle for 80 seconds
Clean the Cupping bowl
Flip aeropress carefully
Press slowly 35 seconds
Stop pressing when air makes the grinds visible
Avoid pressing air & oils through
Make sure no particles have landed in the cupping bowl.
Ready to serve!