Four Aeropress World Championship recipes
As the 2017 Aeropress World Championship is being held this week in Seoul, Korea. We thought to share four world championship qualifying Aero-Press recipes. Here they are, we hope you enjoy one for each day of events in Seoul and don't forget to share them with your friends.
1. Mexico: Eduardo Sámano
- 23 grams of coffee
- Comandante grinder, setting medium
- Place the coffee in the AeroPress using an inverted Method
- Add 50 milliliters of water, heat to 20 degrees Celsius and let it rest for 45 seconds
- Pour 200 milliliters of water at 88 degrees
- Let it rest for 30 seconds, clean and place filter
- Flip the AeroPress and let it rest for 30 seconds
- Now let it rest for 30 seconds more but without the plunger. Then put the plunger in again and press for 30 seconds.
2. Ireland: Gary Hollywood
- 21 grams of coffee in the AeroPress
- Mahlkönig Tanzania Grinder, setting 3.75
- Volvic water heated to 88 degrees Celsius
- Add 60 grams of water to bloom for 30 seconds while stirring
- Add more water until you reach 220 grams by 50 seconds
- Place filter cap with 2 paper filters
- Invert and plunge for around 1 minute
Total brew time of 1:50
3. Colombia: Sebastian Hernandez
- Coffee: 20 grams
- Ditting grinder, setting Medium-fine
- Coffee: 20 grams
- Ditting grinder, setting Medium-fine
- Water: 230 milliliters / 90 degrees Celsius
- Filter: Standard
- Method: Inverted
- 0:00-0:30 Add 30 milliliters chilled water at 40 degrees Fahrenheit.
- 0:30- Agitation. Add 200 milliliters of 90 degrees Celsius water and close filter cap.
- 2:30-3:00 Flip, swirl, and slowly press.
4. France: Jerôme Dittmar
- Coffee: 18 grams
- Grind: Medium coarse / 9.5
- Water: 225 milliliters / 80 degrees Celsius
- Filter: Standard
- Method: Standard
- 0:00-0:15 Add 40 milliliters water
- 0:15-0:45 Wait.
- 0:45-1:45 Add 185 milliliters water
- 1:45-2:25 Press