Wendelien van Bunnik's 2019 World AeroPress Championship Winning Recipe
An inverted AeroPress recipe using 30g of coffee and 200g of water at 92°C. Brewed inverted with a rinsed Aesir filter and Spa Blauw (30 ppm) water, yielding about 60g of extract that is diluted with 100g of water (winner ended at 120g) and cooled to about 60°C.
Bean
Not specified by the source
Roast
Method
AeroPress
Grind Size
7/10 on the grinder scale used by the winner
Water Temp
92°C
Coffee Dose
30g
Total Water
200ml
Total Time
75s
Step-by-Step
Pour (10s) · 100g Pour 100g of 92°C water over 10 seconds.
Stir (10s) Stir firmly 20 times in 10 seconds.
Cap (20s) Add the filter cap and press out the excess air; wait until 40 seconds.
Flip and Press (20s) At 40 seconds flip and press out all the coffee (about 60g of extract).
Dilute (15s) · 100g Add 100g of water to the extract and adjust to taste. The winner diluted with 120g.