By AeroPress -
Wendelien van Bunnik Recipe
Rated 5.0 stars by 2 users
Coffee
1
1 minute
1 minute
5
An adaptation of the recipe used by 2019 World AeroPress Champion Wendelien van Bunnik of the Netherlands.
Ingredients
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30g coffee, grind size medium coarse (like table sugar)
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200-220g water at 92°C (197.6°F), divided (adjust to roast level - the darker your beans, the lower the temp)
Directions
Place a paper filter in the AeroPress Flow Control Filter Cap and attach to the AeroPress chamber.
Place the AeroPress chamber on your favourite sturdy mug (on a scale if you have one).
Add the ground coffee to the AeroPress chamber and shake it gently to even the coffee bed.
Add 100 grams of hot water and start a timer the moment you start pouring. (If you don't own a scale, just fill the AeroPress until the middle of the '2' mark.)
Stir well to saturate all the grounds - 10 times in circles should do it.
Add the plunger gently.
After 45 seconds, take your AeroPress and mug off the scale and press down gently - don't push too hard!
Dilute this concentrated brew you've made, with 100 to 120 grams of hot water - to the strength you like.
Enjoy your bright, delicious cup of coffee!
