Charlene de Buysere's 2012 World AeroPress Championship Winning Recipe
Brew using a standard upright AeroPress with 18.3g of coarse coffee and 250g of water at 85°C. Thoroughly wet the rinsed paper filter, then bloom with about 40g for about 30 seconds before pouring the rest. Press only partway down; press time is not stated by the source.
Bean
Not specified by the source
Roast
Method
AeroPress
Grind Size
Coarse
Water Temp
85°C
Coffee Dose
18.3g
Total Water
250ml
Total Time
60s
Step-by-Step
Bloom (30s) · 40g Wet the filter thoroughly, then bloom the coffee with about 40g of 85°C water for about 30 seconds.
Pour and Press (30s) · 210g Pour the remaining water to reach 250g in total and press partway.