Kaye Joy Ong's 2015 World AeroPress Championship Third-Place Recipe
This inverted AeroPress recipe from the 2015 World AeroPress Championship third place uses 23g of coffee (originally 22.5g) and 280g of water at 79°C. It pairs a fine grind with a low brewing temperature, a short steep after the first pour, and a slow main pour before pressing. Use one paper filter in the cap.
Bean
Not specified by the source (see notes)
Roast
Method
AeroPress
Grind Size
Fine
Water Temp
79°C
Coffee Dose
23g
Total Water
280ml
Total Time
140s
Step-by-Step
Bloom (40s) · 56g Pour 56g of water at 79°C and wait 40 seconds.
Pour (65s) · 224g Finish pouring up to 280g over 65 seconds.
Cap and Flip (5s) Cap the brewer and flip it onto the cup within 5 seconds.