Set Up:
Brewer Set Up: Inverted
# of Filters: Two
Rinsed? Yes, rinse it
Dose: 18.0
Third Wave Water Formula: Formula 2: 100% Espresso
Grind Setting: 7.0 on the Macap Labo 70D
Water Temp: 80

Method:
1 Add coffee: Add 18.0g coffee in the inverted AeroPress
2 Pour water: Start the timer when water hits the coffee. 0.00-0.10 add 50g water @ 80C.
3 Stir: 0.10-0.15 stir very gently 3 times back and forth.
4 Pour water: At 0.15-0.30 pour water from 50g to 200g @ 80C.
5 Stir: 0.30-0.50 allow to brew, at 0.50 stir very gently 3 more times.
6 Allow to brew: At 1.00 push excess air out, attach the filter cap and let it brew till 1.40.
7 Flip brewer: At 1.35 put the pitcher on, at 1.40 flip the brewer so coffee doesn’t spill.
8 Press: When flipped, press right away at 1.40-2.00.
9 Swirl to cool Swirl at 2.00-2.30 and in the end pour from altitude to another pitcher.
10 Serve: Enjoy!

Set Up:
Brewer Set Up: Inverted
# of Filters: One
Rinsed? Yes, rinse it
Dose: 18.0
Third Wave Water Formula: Formula 6: 75% Classic, 25% Distilled
Grind Setting: 6.7 on the Macap Labo 70D
Water Temp: 93

Method:
1 Add coffee: 0:00 - 0:12 Pour 150g water @93C
2 Stir: 0:12 - 0:25 stir x20 firmly
3 Attach filter cap: 0:25 - 0:30 fit cap on brewer, press out any extra air, put carafe on top
4 Flip brewer: @1:50 flip carafe and brewer, swirl x3 and tap down x2 (like rao-spin)
5 Press: @1:55-2:15 press, plunger touches coffee with small pressure, don’t force
6 Press: @2:15 remove brewer and shake it gently letting last coffee into carafe
7 Dilute: Add 36g Room Temperature Formula 6 water
8 Swirl: to cool swirl for 1 minute
9 Serve

Set Up:
Brewer Set Up: Inverted
# of Filters: One
Rinsed? Yes, rinse it
Dose: 18.0
Third Wave Water Formula: Formula 4: 50% Classic, 50% Espresso
Grind Setting: 3.3 on the Macap Labo 70D
Water Temp: 88

Method:
1 Add coffee: Add 18g coffee to inverted aeropress
2 Pour water: Start timer and pour 140g water within 10 seconds
3 Stir: Stir back to front gently 5 times
4 Allow to brew: Remove lid from kettle and leave kettle off the base
5 Attach filter cap: Attach Filter cap and press out air
6 Flip brewer: At 1:25 flip brewer and give one gentle swirl
7 Press: Press from 1:30 to 2:00, through the hiss
8 Dilute: Dilute with 80g water from open kettle
9 Swirl to cool: Swirl and let stand for 1 minute (till 3:30)
10 Serve: Serve to judges

The official world final coffee was produced by Pablo Bamaca, sourced by Cafe Imports and roasted by Bureaux Coffee (now Fieldwork Coffee).

Origin: Aldea Poj, Sipacapa, San Marcos, Huehuetenango, Guatemala
Producer: Pablo Bamaca
Variety: Bourbon, Caturra
Process: Washed
Altitude: 2,261 m.a.s.l.⁠

Coffee on Finca Noelia is picked ripe and depulped the same day, then fermented dry for 18–28 hours. It's washed two or three times to remove the mucilage, then dried on patios for three or four days.⁠


Brewer position:
Inverted
Filter type: Aesir Filter
Filter prep: Rinsed

Coffee weight: 30g
Grinder: Mahlkonig EK43S
Grind size: 7/10 (1=very fine, 10=very coarse)
Type of water: Spa Blauw (30ppm)
Temperature: 92℃
Total brew time: 1:00

1. Pour 100g of water on the coffee in 10 seconds.
2. Stir firmly for 20 times in 10 seconds.
3. Put the filter cap with rinsed filter on the brewer and gently press out excess air.
4. At 40 seconds, flip the AeroPress and press out all coffee.
5. You should end up with roughly 60g of extracted coffee.
6. Add 100g of water to the extracted coffee.
7. Taste and add more water until the desired strength (I ended up with 120g dilution)
8. Cool the brew down to roughly 60°C (140°F) by stirring and decanting
9. Slurp & enjoy!


 

Brewer position: Inverted
Filter type: 1 Paper & 1 Metal
Filter prep: Rinsed

Coffee weight: 35g
Grinder: Mahlkonig EK43S
Grind size: 8/10(1=very fine, 10=very coarse)
Type of water: Filtered water by Brita (80ppm)
Temperature: 94℃
Total brew time: 1:45

1: Add water 94°C 110g into server.
2: Put 1 paper and 1 metal filter into filter cap and then rinse.
3: Add 35g of ground coffee into chamber.
4: Add 100g of water into chamber.
5: Stir for 15 sec and then turbulent wiggle 10 sec.
6: Wait until 1.15 min. Put the filter cap on and flip the AeroPress.
7: Using the elbow to press the AeroPress into the server for 30 sec.
8: Enjoy


 

Brewer position: Inverted
Filter type: Aesir Filter
Filter prep: Rinsed

Coffee weight: 30g
Grinder: Comandante
Grind size: 34 Clicks
Type of water: Filtered water by Brita (100ppm)
Temperature: 88℃
Total brew time: 1:30

1. Pour 75mL of water.
2. At 25 sec, stir 3 times.
3. At 30 sec, press with the plunge and take it off.
4. Add 30mL of room temperature water and 30mL of hot water from your kettle.
5. At 1min20, press gently during 10 to 15 sec.
6. By pass time, add 110-130mL of water, even more if you like your brew light and bright.
7. Enjoy!

Coffee: Finca Buena Vista
Origin: El Salvador
Roaster:Ozone Coffee Roasters
Importer:Cafe Imports


 

Brewer position: Inverted
Filter type: Paper filter
Filter prep: Rinsed with hot water

Coffee weight: 34.9g
Grinder: Mahlkonig EK43S
Grind size: 8/10 (1=very fine, 10=very coarse)
Water weight: 200g
Type of water: Filtered water by Brita
Temperature: 85℃

  1. Set your water temperature at 85℃.

  2. Prepare your filter paper and grind your coffee.

  3. Pour 100g of water for 30 sec.

  4. Stir vigorously but carefully with wooden pair of chopsticks for 30 sec.

  5. Put the filter cap on, flip the AeroPress and press into a glass server for 30 sec.

  6. Do not preheat your serving vessel.

  7. Top up your brew with 60g of 85℃ water and 40g of room temperature water.


 

Brewer position: Inverted
Filter type: 
Kalita 95mm paper filter
Filter prep: Rinsed with cold water

Coffee weight: 31g
Grinder: DM Grind 2 Hand Coffee Grinder
Grind size: 10/10 (1=very fine, 10=very coarse)
Water weight: 220g
Type of water: Filtered water by Brita
Temperature: 80℃

  1. Add 30g of coffee into chamber.

  2. Add 100g of water in 15 sec.

  3. Stir for 15 sec.

  4. Add 70g of water.

  5. Add 1g of very finely ground coffee (like espresso).

  6. Attach filter cap, flip the AeroPress and press for 45 sec.

  7. Top up brew with 50g of water.

  8. Enjoy.


 

Brewer Position: Upright
Filter:
2 paper filters
Preparation:
Rinsed with hot water

Coffee weight: 15g
Grinder: Comandante Hand Grinder
Grind size: 8/10
Water weight: 230g
Type of water: Filtered water by Brita
Temperature: 80℃

  1. Add 30g of coffee into chamber.

  2. Add 100g of water in 15 sec.

  3. Stir for 15 sec.

  4. Add 70g of water.

  5. Add 1g of very finely ground coffee (like espresso).

  6. Attach filter cap, flip the AeroPress and press for 45 sec.

  7. Top up brew with 50g of water.

  8. Enjoy.

Coffee: Mugaya AA
Origin: Kirinyaga, Kenya
Roaster:Single O
Importer:Cafe Imports


 

Coffee: 35g
Grind: 8/10
Water: 370g @ 84°C
Brewer: Inverted
Filter: Paper

  1. Put 35g of coffee into your AeroPress

  2. From 0:00 to 0:15, add 150g of water

  3. From 0:15 to 0:35, stir and keep stirring

  4. At 0:35, put filter cap (with pre-wet filter) in place

  5. At 1:05, flip the AeroPress and start pressing

  6. At 1:35, stop pressing. You should have now 90ml of the concentrated brew (4.5%TDS)

  7. Add 160g - 200g of hot water and enjoy!


 

Coffee: Coarsely ground coffee: 28g, very finely ground coffee powder: 1.5g
Grind: 9/10
Water: 245g @ 85°C
Brewer: Inverted
Filter: Double Paper

  1. Add coffee to the AeroPress

  2. Pour water and start timer   

  3. Add 70g water and stir 20 times

  4. Add 100g water

  5. Put filter cap (with wet double paper filter) in place and flip the AeroPress

  6. Press slowly until 1:50

  7. Add 75g hot water

Total brew time - 1:50


 

Coffee: 30g
Grind: 3/10
Water: 230g @ 86°C
Brewer: Upright
Filter: Both Metal & Paper Filter

  1. Put the metal filter, then the paper filter, into the filter cap

  2. Place filter cap onto the brewer and add the coffee

  3. Add 75g water at 86C, and then stir six times

  4. Wait for 45 seconds

  5. Add 75g water at 86C, and then stir five times

  6. Put the plunger into place and wait for one minute

  7. Press down on the plunger for 10 seconds

  8. Add 150g water at 86C to the brewed coffee


 

Coffee:35g
Grind:
Coarse
Water:
81°C
Brewer:
Inverted
Filter:
Paper, rinsed

Directions:

1. Start the timer
2. Pour 150 grams of water for 15 seconds
3. Stir until 30 seconds on the timer
4. Put the lid on, wait until 1 minute on the timer
5. Invert AeroPress, give it a swirl, plunge
6. Add 100 to 120 grams of water to taste


 

Coffee:20g
Grind:
7.5 on an EK-43

Directions:

1. Pour 40 grams of water during 10 seconds
2. Let it steep for 20 seconds
3. Pour water til you reach 230 grams during 40 seconds
4. Push for 40 seconds


 

Coffee:27g
Grind:
Medium coarse, like a V60
Water:
82°C

Directions:

1. Add 60 grams of water
2. Stir for 12 seconds
3. Wait 1 minute
4. Add 110 grams of water
5. Wait 2.5 minutes
6. Push for 30 seconds
7. Top up with water until you have 200 grams of coffee (the minimum required for the competition)


 

Coffee: 20g
Water: 230g @ 79°C
Brewer: Inverted
Filter: Paper

  1. Grind coffee at "7.3" on a Malkoenig EK43
  2. Heat water to 79°C
  3. Add 60g of water
  4. Turbulent wiggle for 15 seconds
  5. Allow 30 seconds of bloom
  6. Add the rest of the water in 10 seconds
  7. Press down for 45 seconds

Total brew time - 1:35


 

Coffee: 17.5g
Water: 260g @ 85°C
Brewer: Upright
Filter: Paper

  1. Grind coffee at "17" on a Baratza Virtuoso grinder
  2. Heat water to 85°C
  3. Add 50-60g of water
  4. Stir five times
  5. Allow 25 seconds of bloom
  6. Add the rest of the water in 20 seconds
  7. Press down for 60 seconds, into a chilled cup

Total brew time - 1:45


 

Coffee: 22.5g
Water: 280g @ 79°C
Brewer: Inverted
Filter: Paper

  1. Grind coffee at "4" on a Malkoenig EK43
  2. Heat water to 79°C
  3. Add 56g of water
  4. Allow 30 seconds of bloom
  5. Add the rest of the water in 60 seconds
  6. Press down for 30 seconds

Total brew time - 1:35


 

Coffee: 16.5g
Water: 250g soft mineral water @ 78°C
Brewer: Upright
Filter: Paper

  1. Grind coffee at "9.5" on a Malkoenig EK43
  2. Rinse paper filer with warm water
  3. Heat water to 78°C
  4. Add 40g of water
  5. Allow 25 seconds of bloom
  6. Stir five times
  7. Add 210g of water and stir once
  8. Press down very slowly for 75 seconds
  9. Leave 45g of slurry in the AeroPress

Total brew time - 1:40


 

Coffee: 18.5g
Water: 215g @ 35°C & 92°C
Brewer: Upright
Filter: Paper

  1. Grind coffee at "6.2" on a Malkoenig EK43
  2. Heat some water to 35°C, the rest to 92°C
  3. Add 80g of water at 35°C
  4. Stir well, close the AeroPress and leave for three minutes seconds
  5. Add 135g of water at 92°C
  6. Stir once
  7. Press down slowly for 30 seconds

Total brew time - 3:30


 

Coffee: 17.5g
Water: 270g Spa Blue mineral water @ 82°C / 76°C
Brewer: Inverted
Filter: Paper

  1. Pick out all coffee beans that are pale, too big, too small or ear-shaped.
  2. Grind coffee at "8" on a Malkoenig EK43
  3. Tip ground coffee into a Sowden Softbrew filter
  4. Bang and shake the filter to get rid of the super-fines (You can also lose some of the chaff this way)
  5. Add around 40g of water at 82°C, being sure to wet all the grounds evenly
  6. Allow to bloom for 30 seconds - shake lightly there are dry spots
  7. Add 230g of water at 76°C in an extremely slow pour: it should take 60 seconds
  8. Press down gently for 30 seconds
  9. Leave about 50g of slurry in the AeroPress

** Extra Rimini beach version: plunge in a superchilled container, on ice if possible.


 

Coffee: 17g
Water: 
Soft water (SPA) with high PH @ 83°C - 84°C

Directions:
1. Bloom 40 sec with 50ml water
2. Add 220g water (total 270) at 79°C
3. Press slowly for 30 seconds
4. Leave approx. 50g in the brewer (both water and coffee)


 

Coffee: 17g
Grind: Coarse
Water: 240ml water from Voss @ 98°C
Total brew time: 2:00

Directions:

1. 3 stirs
2. 25 sec pressing time


 

Coffee:12g
Grind:
Quite coarse
Water:
200g @ 90°C
Brewer:
Inverted

Directions:

1. Add 50g water, stir 5 times vigorously
2. Add 150g water
3. Place cap (pre-wet filter)
4. Squeeze out air while inverted
5. Turn
6. Press at 2min
7. Bodyweight press, as slowly as possible


 

Coffee:18.3g
Grind:
Coarse
Water:
250 @ 85°C
Brewer:
Upright
Filter:
Paper, rinsed

Directions:

1. Wet the filter thoroughly
2. Put it in the AeroPress filter cap 18.3 grams of coffee, grind coarsely
3. Use the normal (non-inverted) method
4. 85°C, 250 grams water
5. About 40 grams of blooming water (+/- 30 sec)
6. Then poor the rest of the water and press, not pressing all the way
7. Then serve. Simple!


 

Coffee:17g (light roasted fresh crop washed Sidamo from Heart Roasters)
Grind:
Fine, on a Mahlkönig Tanzania grinder
Water:
From Maridalsvannet (brought in glass bottles from my flat in Oslo, Norway)
Brewer:
Inverted
Filter:
Paper, rinsed with hot water

Directions:

1. Preheat AeroPress for 10 sec
2. 96°C pour temp (gives about 90°C actual brew temp)
3. 260 grams of water
4. No stirring
5. 50 sec steep time
6. 20 sec press time – slow enough to get a clean brew but also some fines (yuck) and oils (yum)
7. Stop pressing before air comes out
8. 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!)
9. The cup: a clean brew with floral notes and taste of sweet lemons.


 

 

Recipe not available.

 

Coffee:17g
Grind:
Coarse
Water:
270g @ 80°C
Brewer:
Upright
Filter:
Paper, rinsed with hot water

Directions:

1. Put the paper filter in the filter holder, wet it with hot water, let it expand and refit it.
2. Screw it very tightly into a clean preferably pre-heated AeroPress.
3. Measure out 17 grams of coffee (well, specifically this Kenya…) and grind coarsely, bit coarser than paper filter at the very last moment.
4. Put the AeroPress non-inverted on the recipient.
5. Measure 270 grams of soft mineral water or filtered water and bring it to 80°C.
6. 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.
7. Directly after, wet the coffee by dripping or pouring very slowly all the grounds, about 40 grams
8. 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.
9. Let the AeroPress steep and drip for about 1/4th through or 1 minute.
10. Help about 2/4th of the rest of the water through, with the provided piston, very gently.
11. Remove the press and the what’s left, about 50 grams of water from the recipient and throw away.


 

Coffee:20g
Grind:
Finer than drip (4.5 on a Ditting grinder)
Brewer:
Upright

Directions:

1. One plunger of water (poured aggressively)
2. Steep for 30 sec
3. Stir
4. Press at 40 sec


 

 

Recipe not available.

 

Coffee:20g
Grind:
Slightly finer than filter grind
Water:
80°C
Brewer:
Inverted
Filter:
Paper, rinsed with hot water

Directions:

1. Boil the water (so it is 80°C when you pour it over the coffee)
2. Grind the coffee, slightly finer than filter grind (20 grams)
3. AeroPress inverted and soak the filter paper with hot water
4. Put in the coffee and pour the 80°C 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
6. Serve


 

Coffee:18g
Grind:
A little coarser than filter (3.25 in the Brew Bar)
Water:
230g @ 75°C (provided in the Brew Bar)
Brewer:
Inverted
Filter:
Paper, rinsed

Directions:

1. 18 grams of coffee ground a little coarser than filter (3.25 in the Brew Bar)
2. 230 grams of 75°C water provided in the Brew Bar!
3. Start the timer
4. Pour water nice and easy with a Hario twisting the AeroPress
5. Stir gently for 10 sec, make sure to get all the way to the bottom
6. Clean the paper filter with water
7. After 1.15 min turn and press – gently for approx 30 sec
8. Stop pressing when water surface is broken by the coffee grounds
9. Stir the coffee up and down with a spoon
10. Serve the 2 dl (200 ml) to the judges and enjoy the little leftovers yourself


 

Coffee:20g
Grind:
One bit finer then filter (4 on Ditting)
Water:
82°C
Filter:
Paper, rinsed with hot water

Directions:

1. Water serving temperature: tough one. We trained at 80°C, but then competed in the finals at 82°C. Jeff thought the roast was very fresh and needed 85°C, but I thought that was dangerous. He went for something in the middle.
2. Volume of coffee: 20 grams. A classic cut for us; a lot for a 20cl (200ml) drink maybe.
3. 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.
4. 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 grounds!!) and we use a funnel to keep things clean.
5. 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.
6. 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.
7. We screw on the filter and wait 60 seconds. By this time all coffee is well agitated and it’s time to invert the AeroPress for pressing.
8. We go now for a very slow press.
9. 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.


 

Coffee: 19.5–20g
Grind: 
Slightly coarser than filter grind
Water: 
200ml @ 75°C
Brewer: 
Inverted
Filter: 
Paper, soaked

Directions:

1. Stir 4 times
2. Stop stirring, secure the filter and turn at around 10 seconds (total contact time around 15 sec.)
3. Press and serve


 

Coffee:14g
Grind:
Slightly finer than filter grind
Brewer:
Inverted
Filter:
Paper, rinsed

Directions:

1. Begin by boiling freshly filtered tap water.
2. Invert your AeroPress. Apply a paper filter and run it under the tap until it’s rinsed.
3. 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.
4. 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.
5. Bring your water to a rolling boil.
6. Put your inverted AeroPress on a scale and zero out.
7. When the kettle hits a rolling boil, shut it off, open the lid and start your timer.
8. Wait thirty seconds to allow the water to cool a bit.
9. Add 1 dL (100 ml) or ~95g by weight of your water to the AeroPress and quickly zero out the scale again.
10. 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.
11. Add the remaining 1dL (100 ml) or ~95g by weight of water to the coffee slurry. The scale total should now read 109g.
12. Wait until the clock reads 50 seconds and then slowly and carefully flip the AeroPress back upright. (I would use two hands.)
13. 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 doesn’t leak everywhere.
14. Serve.


 

Coffee:20g
Grind:
Filter ground
Filter:
Paper, soaked

Directions:

1. Do a ‘blind’ press with boiling water to soak the paper filter.
2. Pour 20 grams of filter ground coffee into the main AeroPress chamber.
3. Pour boiling water to “1” mark on the plunger and wait for 5 seconds.
4. Pour water from the plunger into the main chamber. Circulate water and grounds with a jug underneath, ensuring grounds are wet.
5. Fill water from boiler up to “3” mark on the plunger.
6. 30 seconds after pouring the first water in, pour in the contents of the plunger into the main chamber. Then press firmly until the brewed coffee is extracted into the jug, but stop just before the ‘pppffssstt’ sound.
7. Serve.


 

 

Recipe not available.