Dharun Vyas's 2025 World AeroPress Championship Third-Place Recipe
Brew 16g of medium-coarse coffee with 220g of total water at 88°C using an inverted AeroPress with a Flow Control cap. The method pairs a spiral pour and an even plunge with a 12g room-temperature bypass for sweetness and polish. Grind 16.5g if retention is expected, but brew with 16g (originally tested with Ecuador Sidra at 87ppm water).
Bean
Not specified by the source (see notes: Ecuador Sidra)
Roast
Method
AeroPress
Grind Size
Medium-coarse
Water Temp
88°C
Coffee Dose
16g
Total Water
220ml
Total Time
175s
Step-by-Step
Pour (35s) · 65g Pour in a spiral to 65g with 88°C water and let it steep for 35 seconds.
Pour (20s) · 143g Pour the final 143g briskly to reach 208g, then let it steep for 20 seconds.
Cap and Flip (7s) Fit the Flow Control cap, press out the air, and flip onto the carafe within 7 seconds.
Flip (8s) Flip onto the cup within 8 seconds.
Swirl (10s) Swirl vigorously and let it settle for 10 seconds.
Press (60s) Press down slowly and evenly for 60 seconds.
Dilute (5s) · 12g Add 12g of bypass water at 20°C directly to the cup for 5 seconds.
Swirl (30s) Swirl continuously and blow gently over the surface to cool for 30 seconds.