Maru Mallee's 2021 World AeroPress Championship Runner-Up Recipe
An inverted AeroPress recipe using 18g of coffee and 186g total of Formula 6 water (75% Classic, 25% Distilled) at 93°C. It extracts with 150g through one rinsed filter, followed by diluting with 36g of room-temperature Formula 6 water.
Bean
Not specified by the source
Roast
Method
AeroPress
Grind Size
6.7 on a Macap Labo 70D grinder
Water Temp
93°C
Coffee Dose
18g
Total Water
186ml
Total Time
195s
Step-by-Step
Pour (12s) · 150g Pour 150g of 93°C water from 0:00 to 0:12.
Stir (13s) Stir 20 times from 0:12 to 0:25.
Cap and Wait (85s) Attach the cap by 0:30 and wait until 1:50.
Flip and Press (25s) At 1:50 flip and swirl 3 times, then press from 1:55 to 2:15 and shake out the remaining coffee at 2:15.
Dilute (60s) · 36g Dilute with 36g of room-temperature water and swirl for 1 minute.