Jeff Verellen's 2014 World AeroPress Championship Third-Place Recipe
This inverted AeroPress recipe uses 17.5g of coarse coffee and 270g of water. It starts with an 82°C bloom, continues with a cooler 76°C pour, and finishes with a gentle press leaving roughly 50g of slurry behind. Before brewing, super-fines are sifted out using a Sowden Softbrew filter, and Spa Blue water is used.
Bean
Not specified by the source (see notes)
Roast
Method
AeroPress
Grind Size
Coarse
Water Temp
82°C
Coffee Dose
17.5g
Total Water
270ml
Total Time
130s
Step-by-Step
Pour (5s) · 40g Pour 40g gently for 5 seconds with water at 82°C.
Swirl and Steep (25s) Swirl to break up any clumps and let it steep for 25 seconds.
Pour (65s) · 230g Finish pouring to 270g over 65 seconds with water at 76°C.
Cap and Flip (5s) Cap the brewer and flip it onto the cup within 5 seconds.
Press (30s) Press gently for 30 seconds, stopping with about 50g of slurry left in the chamber.