A word from Shuichi Sasaki



Some words from the 2014 World Aeropress Champion, Shuichi Sasaki -
The Japan Aeropress Championship in April, a preliminary competition to determine the right to pass on to the World Aeropress Championship,  and the Japan Domestic Aeropress Championship were both held in Tokyo. Both winners were baristas from Paul Bassett coffee in Japan, Kiyokazu Suzuki won the domestic competition and I won the Japan Aeropress Chanpionship. Kiyokazu Suzuki who received coffee training from Paul Bassett himself is a head roaster and also the chief barista of Paul Bassett coffee Japan.
Thinking toward WAC, I came to understand the important characteristics necessary for the taste of my coffee: a clean cup, well-balanced and a brew that highlights the coffee bean’s character.
Before going to Rimini, I thought two abilities would be important to win the competition. One of these was the ability to brew the coffee just as I imagined. I should do within a limited amount of time. The WAC gave all entrants coffee beans to use just before going on stage. Therefore, I tasted using different kind of coffee beans, but also a lot of types like different roast level, a variety of brewing areas needed refining.
Another one was finding a way to make a ‘consistent cup’, because I needed to win three times during the tournament day.  My recipe of Aeropress was a little bit different from the most general way. To give any extra pressure to coffee beans translated to off-flavours, so the ideal way was brewing the coffee similar to a cupping profile. Lower water temperature, coffee beans ground courser and taking longer to press made a cleaner cup.
In Rimini the stage was outside, on a hot beach. This meant that all brewing tools, including the Aeroprress and coffee beans had been warmed up. I thought the methods I tried in Japan would not work very well in Rimini. I actually brewed coffee with my method first, but it ended up too acidic. However lowering the water temperature and grinding the coffee a little less finely helped achieve a better taste.
Finally, there are so many people I wish to thank for helping me to win the WAC championship: the staff at Paul Bassett coffee, the JAC and WAC organizers, and of course Tim Varney. The judges Tim Wendelboe, James Hoffmann and Tim Styles I wish I could thank you all in person.
Aeropress has only been around for 15 years, but i think it will continue to grow in popularity. I look forward to see who the 2015 WAC champion will be, and what kind of recipe they will produce.
Here is Shuichi’s recipe :

16.5g coffee, 78℃, 250cc, soft mineral water, EK43 Grind at 9.5

Rinse normal paper filter, in standard position.
40g of blooming water for 25 seconds, stir 5 times.
Add 210g of water, stir once.
Press very slowly for 75 seconds.
Leave 45g.

Martin Karabino & Jeff Verellen’s recipes…




Martin Karabinos’ recipe :

Aeropress in regular position.

18,5 grams, EK43 at 6,2.

80g of water at 35C for 3 minutes, stir well and close aeropress.

135g of water at 92C, stir once and push slowly for 30 seconds.

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Jeff Verellen’s recipe :
Picking: unripes, too big, too small, ears.
Grind: setting 8 on EK
Sieving: using sowden softbrew filter, banging and shaking it to get rid if the superfines. You can also lose some of the chaff this way.
Water: spa blue, soft 33 dry rest mineral water, ph 6.6.
17,5gr ground coffee.
30 second soft bloom, at 82c, wet all the grounds nice and even, shake lightly around if not arounds 40gr water.
1 minute extremely slow pour, 230gr water, at 76c
30 second soft plunge.
Extra Rimini beach version: plunge in a superchilled container, on ice if possible.
Leave enough slurry in the aeropress, about 50gr.
With this coffee I originally had my recipe at 86 bloom/ 82 pour. We calculated with the weather, humidity and bean temp before grinding that shaving 5c degrees would correct the extraction. In retrospect, even lower was better.

Shuichi Sasaki’s WAC winning recipe

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16.5g coffee, 78℃, 250cc, soft mineral water, EK43 Grind at 9.5

Rinse normal paper filter, in standard position.
40g of blooming water for 25 seconds, stir 5 times.
Add 210g of water, stir once.
Press very slowly for 75 seconds.
Leave 45g.

Shuichi Sasaki wins the 2014 World Aeropress Championship


1st. Shuichi Sasaki (Paul Bassett Coffee) – 2014 Japanese Aeropress Champion

2nd. Martin Karabiňoš (Dublin Cafe) – 2014 Slovakian Aeropress Champion

3rd. Jeff Verellen (CaffeNation) – 2014 Belgium Aeropress Champion


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Huge thank you to everyone who travelled across the globe to either compete or witness the madness of the WACs, on the beach mind you. An incredibly impressive effort from the 3 judges, Tim Wendelboe, James Hoffmann and Tim Styles who cupped through 13 rounds of coffees in sweltering heat. Massive thank you to the people who supported the competition with equipment : Marco supplied boilers and an Uber grinder, Mahlkönig donated an EK43, Brita with perfectly formed water, Bonavita donated kettles and scales for competing with and a prizes, KeepCup for supplying the competition cups. Extra special thank you to the fine folks at CafeImports who had the difficult task of shipping coffee to 27 different countries with their lovely from Perla Chiquita. All these beautiful photos were taken by Luca Rossetti. Thanks also to Jordan as DJ Sprudge who managed to warm the place even further with his epic selection of Italo disco jams…

And of course, La Marzocco, practically family to me now. Marta, Eliana, Enrico, Guido, Chris & co. You are amazing. Thanks again!

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Recipes soon…

Your 2014 WAC Competitors…






1. Chen SiSi (Essence Cafe in ShangHai) –  2014 Chinese Aeropress Champion

2. Kai Keong Ng (Bear Brothers and Cow) – 2014 Swiss Aeropress Champion

3. Aldrin Lumaban (Craft Coffee Revolution) – 2014 Philippine Aeropress Champion

4. Lara San Miguel (Right Side Coffee) – 2014 Spanish Aeropress Champion

5. Luzia Taschler (Machhörndl Kaffee) – 2013 German Aeropress Champion

6. Peter Szalczer – 2014 Hungarian Aeropress Champion

7. Dylan Johnson (Paramount Coffee Project) – 2014 Australian Aeropress Champion

8. Mikkel Selmer (La Cabra Coffee Roasters) – 2014 Danish Aeropress Champion

9. Nicholas Rapp (Flight Coffee) – 2014 New Zealand Brewers Cup Champion

10. Lukas Soľanič (Borovica Wellness Hotel) – 2014 Czech Aeropress Champion

11. Alep Wolly ( Toby’s Estate Coffee) – 2014 Singapore Aeropress Champion

12. Melodie Hoff (Anomaly) – 2014 French Aeropress Champion

13. Simon Boone (CaffeNation) – 2014 Dutch Aeropress Champion

14. Monika Winiarek (Coffee Angel) – 2014 Irish Aeropress Champion

15. Jeff Verellen (CaffeNation) – 2014 Belgium Aeropress Champion

16. Jeremy Moore (Bonlife Coffee) – 2014 USA Aeropress Champion

17. Oscar Nyman (Perkelator) – 2014 Swedish Aeropress Champion

18. Eystien Veflingstad (Lippe) – 2014 Norwegian Aeropress Champion

19. Samuli Parkkinen (Home Enthusiast) – 2014 Finnish Aeropress Champion

20. Ilona Przewoźniczek (Ministerstwo Kawy) – 2014 Polish Aeropress Champion

21. Shuichi Sasaki (Paul Bassett Coffee) – 2014 Japanese Aeropress Champion

22. David Robson (On the Brew Cafe) – 2014 Scottish Aeropress Champion

23. Gabrielle von Koss (Square Mile Coffee Roasters) – 2014 UK Aeropress Champion

24. Martin Karabiňoš (Dublin Cafe) – 2014 Slovakian Aeropress Champion

25. Davide Spinelli (Work Up) – 2014 Italian Aeropress Champion

26. Daniel Erasmus (Colombo Coffee & Tea) – 2014 South African Aeropress Champion

27. Boris Ortner (Kaffeemodul) – 2014 Austrian Aeropress Champion

The recipe for an Aeropress competition

A wonderfully quirky interaction video on making your own Aeropress competition by the talented Julian Lucas.

Perla Chiquita from Café Imports


The wonderfully generous folks at Café Imports are our coffee supporters for the WACs and have decided on a wonderfully unique coffee from Perla Chiquita in Northern Ecuador. Any coffee that contains ‘wild fruity florals’ is fine by us here at WAC headquarters.

Those of you who have won national competitions and have yet to complete registration via here, will need to do so by Monday 26th May. Any entries after this date will not receive coffee and will not be eligible to compete in Rimini.


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