These are the top 2 Aeropress methods from the 2013 World Aeropress Championships…
Jeff Verellen’s winning recipe :
17 grams coffee ground 5.75 on the uber grinder, little courser than paper filter.
Rinsed normal filter, aeropress in regular position.
50 grams of water at 83c for the bloom.
Bloom for 40s. Nicely wet all grounds and lightly agitate holding the aeropress and shaking it abit around.
Very slowly add 215 grams of water at 79c for about 30 sec
Press very gently for about 30 seconds.
Leave about 50 gram slurry in the press and discard.
Put the rest of the brew in the gob.
Extra tips for supreme brew:
Picking beans, lights out, heavies in. Too big and weird, also out.
Use a cocktail pitcher to grind in and charge up static electricity so light particles stick to the walls, try to discard them.
Wille Yli-Luoma’s 2nd place recipe :
17 grams of coffee
240 water right of boil
2 min steep with 3 stirs.
Tibor Varaday’s 3rd place recipe :
Place 12g quite coarsely ground coffee into aeropress (set grind to taste),
pre-infuse with about 50g gramms of 90 degrees celsius water,
stir vigorously, 5 times,
add remaining water to a total of 200 gramms,
place cap on without stirring,
press out air while still in inverted position, until drops appear on top,
turn aeropress into a non-inverted position onto a pitcher, but do not press yet.
After two minutes of brew time have past, press gently using body weight, as the Aeropress allows.
These are the top 2 Aeropress methods from the 2012 World Aeropress Championships…
17 grams of coffee (light roasted fresh crop washed Sidamo from Heart roasters)
fine filter grind on a Mahlkönig Tanzania
paper filter rinsed with hot water
water from Maridalsvannet (brought in glass bottles from my flat in Oslo, Norway)
inverted brewing method
preheat aeropress for 10 sec
96 Celcius pour temp (gives ca 90 C actual brew temp)
260 grams of water
50 sec steep time
20 sec press time – slow enough to get a clean brew but also some fines (yuck) and oils (yum)
stop pressing before air comes out
wait for the fines to sink and temp to cool, then pour but hold back the last part with the fines (taste sample for yourself!)
The cup: a clean brew with floral notes and taste of sweet lemons.
These are the top 2 Aeropress methods from the 2011 World Aeropress Championships…
-Put the paper filter in the filterholder, wet it with hot water, let it expand and refit it.
-Screw it very tightly into a clean preferably pre-heated Aeropress
-Measure out 17 grams of coffee (well, specifically this Kenya…) and grind coarsely, bit courser than paper filter at the very last moment.
-Put the Aeropress non-inverted on the recipient.
-Measure 270 grams of soft mineral water or filtered water and bring it to 80c.
-Splash a bit of the water on the filter and directly after throw in the freshly ground coffee, as to allow the bottom to wet and expand a bit.
-Directly after wet the coffee by dripping or pouring very slowly all the grounds, about 40 grams
-After the coffee has absorbed the water, after about 30 seconds, start very slowly pouring the rest of the water, try to re-wet the coffee fully again, see that the grounds do not separate from the water, this can be done using a good kettle with small nozzle.
-Let the Aeropress steep and drip for about 1/4th trough or 1 minute.
-Help about 2/4th of the rest of the water trough, with the provided piston, very gently.
-Remove the press and the what`s left, about 50 grams of water from the recipient and throw away.
These are the top 4 Aeropress methods from the 2010 World Aeropress Championships…
1. Boil the water (so it is 80 degrees when you pour it over the coffee)
2. Grind the coffee, slightly finer than filter grind (20 grams)
3. Aeropress upside down and soak the filter paper with hot water
4. Put in the coffee and pour the 80 degrees water over it, almost to the top.
5. Stir for 10-12 seconds
6. Heat the cup, and then slowly push the coffee in the cup – stop before you hear the air.
Aeropress up side down
18 grams of coffee ground a little coarser than filter (3,25 in the Brew Bar)
230 grams of 75 degrees celsius water provided in the Brew Bar !
Start the timer
Pour water nice and easy with a Hario twisting the Aeropress
Stir gently for 10 sec make sure to get all the way to the bottom
Clean the paper filter with water
After 1.15 min turn and press – gently for approx 30 sec.
Stop pressing when water surface is broken by the coffee grounds
Stir the coffee up and down with a spoon
Serve the 2 dl. to the judges and enjoy the little left overs yourself
Grind : One bit finer then filter. On Ditting : 4.
Water serving temperature : tough one. We trained at 80, but then competed in the finals at 82°C. Jeff thought the roast was very fresh and needed 85, but I thought that was dangerous. He went for something in the middle.
Volume of coffee : 20 grams. A classic cut for us; a lot for a 20cl drink maybe.
Then the brewing :
Before the actual brew we decided to make a blind press to heat up the plastic of the press, the cup and rinse the paper filter.
We first take the filter and filter holder off and reverse the press. 20 grams is ground in a stainless steel cup (this is non static, except for the lightest of ground!!) and we use a funnel to keep things clean.
As pouring device we went for the Buono Kettle. This allows you to pour slowly and, this way, control the blooming. We often see an uncontrolled blooming while pouring too much water too fast.
We pour the water very slow and keep on rotating the base to make sure all coffee grounds brews well. This takes about 30 seconds.
We screw on the filter and wait 60 seconds. By this time all coffee is well agitated and it’s time to turn things into pressing position.
We go now for a very slow press.
After almost (another) 60 seconds we stop just before or just on the moment of the hissing sound. The last bit of water is very oily and bitter.
Get rid of the Aeropress and serve your cup.
For a clean cup, pick up all the different coffee filters you could find in a store. Bring them to a cupping table, and figure out which one that leaves as little paper taste as possible to the water.
My choice was a norwegian brand called ‘Kieldsberg’. And little oversized to cover the side holes on the filter cap.
I also used a Norwegian water called Imsdal. This is a water low on mineral and soft in the mouthfeel.
1. Bring the Imsdal water to the boil, then let it rest. Doing this makes the calcium levels in the water to decrease a little, for an even softer and juicier mouthfeel. (Don’t know if that really happens, at least somebody told me it did. It’s the result in the cup that matters).
2. Grind 17,5 grams of coffee slightly finer than filter.
3. Invert the aeropress, and preheat it.
4. Put the ground coffee in the aeropress.
5. Pour the Imsdal water slowly over the coffee when it reaches 93C
6. After 20 seconds, rotate the aeropress with one hand while stirring with a spoon with the other hand in the surface of the coffee. Do this for approx 20 seconds.
7. Put the oversized filter on top, and fasten the filter cap.
8. After 50 seconds, turn the aeropress around. And press down into a porcelain cup, fast, 5-7 seconds.
Total brew time. 55-60 seconds. Enjoy.
These are the top 3 Aeropress methods from the 2009 World Aeropress Championships…
Do a ‘blind’ press with boiling water to soak the paper filter.
Pour 20 grams of filter ground coffee in to the main Aeropress chamber.
Pour boiling water to “1” mark on the inner tube and wait for 5 seconds.
Pour water from the inner tube into the main chamber. Circulate water and grounds with a jug underneath, ensuring grounds are wet.
Fill water from boiler up to “3” mark on the inner tube.
30 seconds after pouring the first water in, pour in the contents of the inner tube into the main chamber. Then press firmly until the brewed coffee is extracted into the jug, but stop just before the ‘pppffssstt’ sound.
Begin by boiling freshly filtered tap water.
Invert your aeropress.
Apply a paper filter and run it under the tap until its rinsed.
Fill your inverted aeropress with boiling water, apply the filter, flip and press the boiling water through the filter to ensure there is absolutely no paper taste and to heat up the system.
Once again, invert your aeropress. The plunger should be about 1cm from the bottom.
Grind off your coffee, slightly finer than filter grind (Should be 14g by weight) and put it into your cup or glass. Keep this handy.
Bring your water to a rolling boil.
Put your inverted aeropress on a scale and zero out.
When the kettle hits a rolling boil, shut it off, open the lid and start your timer.
Wait thirty seconds to allow the water to cool a bit.
Add 1dL or ~95g by weight of your water to the aeropress and quickly zero out the scale again.
Add start your clock and add the 14g of coffee to the water and give the coffee a quick but efficient stir to completely saturate the coffee grounds in the water.
Add the remaining 1dL or ~95g by weight of water to the coffee slurry. The scale total should now read 109g.
Wait until the clock reads 50 seconds and then slowly and carefully flip the aeropress back upright. (I would use two hands.)
Begin slowly plunging. This should take about 25 seconds. Plunge until you hear any hissing or air escaping through the coffee puck. Quickly pull the plunger back up and invert your aeropress so it doesnt leak everywhere.
Start with the the Aeropress upside down.
Thoroughly pre-soak filter.
19,5 – 20g coffee, ground slightly courser than filter grind
2 dl water
Water temperature: 75 degrees Celsius
Stir 4 times
Stop stirring, secure the filter an turn at ca 10 seconds.(Total contact time ca 15 sec.)
Press and serve.