2019 World AeroPress Championship

Coffee: 30g
Grind:
7/10 (1=very fine, 10=very coarse)
Water: 100g Spa Blauw water (30PPM) @ 92°C (197.6°F)
Brewer:
Inverted
Filter:
Aesir Filter (Rinsed)
Total brew time:
60 seconds

Directions:
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!

Coffee:35g
Grind:
8/10 (1=very fine, 10=very coarse)
Water:
94°C (80ppm)
Brewer:
Inverted
Filter:
1 paper and 1 metal
Total brew time:
1:45

Directions:
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

Coffee:30g
Grind:
34 clicks on comandante
Water:
88°C (100 ppm)
Brewer:
Inverted
Filter:
Aesir Filter (rinsed)
Total brew time:
1 min 30

Directions:
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

2018 World AeroPress Championship

Coffee:34.9g
Grind:
8/10 (1=very fine, 10=very coarse)
Water:
160g @ 85°C, 40g at room temperature
Brewer:
Inverted
Filter:
Paper
Total brew time:
1:30

Directions:
1. Set your water temperature at 85 degrees Celsius.
2. Prepare your filter paper (by rinsing with hot water) and grind your coffee.
3. Pour 100g of water for 30 sec.Stir vigorously but carefully with wooden pair of chopsticks for 30 sec.
4. Put the filter cap on, flip the AeroPress and press into a glass server for 30 sec.
5. Do not preheat your serving vessel.
6. Top up your brew with 60g of 85 degrees Celsius water and 40g of room temperature water.

Coffee:31g
Grind:
10/10 (1=very fine, 10=very coarse)
Water:
220g @ 80°C
Brewer:
Inverted
Filter:
Kalita 95mm paper filter rinsed with cold water
Total brew time:
1:15

Directions:
1. Add 30g of coffee into chamber.
2. Add 100g of water in 15 sec.Stir for 15 sec.
3. Add 70g of water.
4. Add 1g of very finely ground coffee (like espresso).
5. Attach filter cap, flip the AeroPress and press for 45 sec.
6. Top up brew with 50g of water.
7. Enjoy.

Coffee:15g
Grind:
8/10 (1=very fine, 10=very coarse)
Water:
230g @ 80°C
Brewer:
Upright
Filter:
Paper (use two) rinsed with hot water
Total brew time:
1:05 until stir

Directions:

1. Start your timer.Add coffee and 50g of water into chamber and let it bloom.
2. Stir and then wait for 30 sec.Add 180g of water into chamber.
3. Wait until timer is at 1 min 5 sec, then stir.
4. Replace plunger on top of the chamber and start pressing.
5. Press until the coffee grounds in the chamber are just visible above the water line and stop.

2017 World AeroPress Championship

Coffee:35g
Grind:
8/10 (1=very fine, 10=very coarse)
Water:
370g @ 84°C
Brewer:
Inverted
Filter:
Paper
Total brew time:
1:35

Directions:

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 (1=very fine, 10=very coarse)
Water:
245g @ 85°C
Brewer:
Inverted
Filter:
Double Paper
Total brew time:
1:50

Directions:

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

Coffee:30g
Grind:
3/10 (1=very fine, 10=very coarse)
Water:
230g @ 86°C
Brewer:
Upright
Filter:
Both Metal & Paper Filter

Directions:

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

2016 World AeroPress Championship

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)

2015 World AeroPress Championship

Coffee: 20g
Water: 230g @ 79°C
Brewer:
Inverted
Filter:
Paper
Total brew time:
1:35

Directions:
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

Coffee: 17.5g
Water:
260g @ 85°C
Brewer:
Upright
Filter:
Paper
Total brew time:
1:45

Directions:

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

Coffee: 22.5g
Water:
280g @ 79°C
Brewer:
Inverted
Filter:
Paper
Total brew time:
1:35

Directions:

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

2014 World AeroPress Championship

Coffee: 16.5g
Water:
250g soft mineral water @ 78°C
Brewer:
Upright
Filter:
Paper
Total brew time:
1:40

Directions:

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 bloomStir five times
6. Add 210g of water and stir once
7. Press down very slowly for 75 seconds
8. Leave 45g of slurry in the AeroPress

Coffee:1 8.5g
Water:
215g @ 35°C & 92°C
Brewer:
Upright
Filter:
Paper
Total brew time:
3:30

Directions:

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

Coffee: 17.5g
Water:
270g Spa Blue mineral water @ 82°C / 76°C
Brewer:
Inverted
Filter:
Paper
Total brew time:
2:00

Directions:

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.