Tay Wipvasutt's 2023 World AeroPress Championship Winning Recipe
This winning 2023 World AeroPress Championship recipe uses an AeroPress inverted method with 18g coarse coffee (starting with 16g and adding 2g mid-brew) and 180g of water at 89°C. A fresh grounds charge boosts aroma, followed by room-temperature and hot bypass pours for a clear, expressive cup. Use a rinsed paper filter, the specified mineral water, and avoid over-agitating when adding the second grounds.
Bean
Not specified by the source (see notes)
Roast
Method
AeroPress
Grind Size
Coarse
Water Temp
89°C
Coffee Dose
18g
Total Water
180ml
Total Time
135s
Step-by-Step
Pour (30s) · 100g Pour 100g of water at 89°C gently and let it steep for 30 seconds.
Stir (15s) Stir gently and let it steep for 15 seconds.
Add Coffee (10s) Add 2g of grounds within 10 seconds.
Stir (10s) Stir gently for 10 seconds.
Cap (5s) Cap the chamber and press out the air before flipping within 5 seconds.
Steep (20s) Let it steep for 20 seconds.
Flip (5s) Flip onto the cup within 5 seconds.
Press (30s) Press down for 30 seconds.
Dilute (5s) · 40g Add bypass water at 20°C until the drink reaches 115g within 5 seconds.
Dilute (5s) · 40g Add bypass water at 89°C until the drink reaches 155g within 5 seconds.