Brewer Position: Inverted⁠
Dose: 18g total; 16g in step 1 and 2g in step 3⁠
Grind: 1ZPresso ZP6, 65 clicks⁠
Water: Perfect Coffee Water @ 81.5% strength⁠, 89°C
Filter: 1 Paper Filter, Rinsed⁠
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Coffee: Washed Kenya AB from Karindundu, Nyeri sourced by Cafe Imports, roasted by Fieldwork Coffee, profiled on a ROEST, packed on a SOVDA Pearl Mini, in a custom EcoBarista home compostable bag.⁠

Method:
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1. Put 16g coffee into the AeroPress and pour hot water for 100g⁠
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2. Use 1 side of a chopstick and stir for 5 seconds at 0:30⁠
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3. Put in another 2g of coffee at 0:45⁠
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4. Stir for another 5 seconds at 0:55⁠
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5. Press down the AeroPress to bring the plunger up and remove any excess air. Close the cap⁠
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6. Flip carefully and press down at 1:35 for about 30 seconds. Your yield should be around 75g +/-⁠
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7. Bypass with room temperature water to 115g⁠
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8. Bypass with hot water to 155g +/-⁠
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9. Taste, and serve.⁠
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10. Become the 2023 World AeroPress Champion.⁠
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