Sophan Nugraha's 2024 World AeroPress Championship Runner-Up Recipe
An AeroPress recipe using 18g of coffee and 200g of water. It features a split-temperature extraction: blooming with 60g of room-temperature water at 20°C, pouring 130g at 95°C, and finishing with a 10g cool bypass. Trim, rinse, and align 2 Cafec light-roast paper filters, tailored for Ethiopian Guji.
Bean
Not specified by the source (see notes: Ethiopian Guji)
Roast
Method
AeroPress
Grind Size
Medium-fine
Water Temp
95°C
Coffee Dose
18g
Total Water
200ml
Total Time
125s
Step-by-Step
Pour (5s) · 60g Pour 60g gently over the center of the bed. Use water at 20°C.
Stir and Steep (35s) Stir 8 times. Let it steep.
Pour (10s) · 130g Finish gently over the center of the bed to 190g.
Steep (30s) Let it steep.
Cap and Flip (5s) Fit the cap with 2 rinsed paper filters and flip the brewer onto the cup.
Insert Plunger (5s) Insert the plunger to create a vacuum seal.
Press (30s) Press down.
Dilute (5s) · 10g Add 10g of bypass water directly to the cup to dilute the concentrate. Use water at 20°C.