Nick Hatch's 2015 World AeroPress Championship Runner-Up Recipe
An upright AeroPress recipe using 18g of coffee (originally 17.5g) and 260g of water at 85°C. It features a short bloom, gentle pour, and slow pressing directly into a chilled cup for an instant flash-cool finish. Coffee bean details are not specified, paper filter count is one, and grinder setting is 17 on a Baratza Virtuoso.
Bean
Not specified by the source (see notes)
Roast
Method
AeroPress
Grind Size
Medium-coarse
Water Temp
85°C
Coffee Dose
18g
Total Water
260ml
Total Time
105s
Step-by-Step
Bloom (14s) · 60g Pour 60g of water at 85°C over 14 seconds.
Stir (6s) Stir 5 times over 6 seconds.
Pour (20s) · 200g Pour the remaining 200g gently over 20 seconds to reach 260g.
Insert Plunger (5s) Insert the plunger within 5 seconds to create a vacuum seal.
Press (60s) Press down into the chilled cup over 60 seconds.