Yusuke Narisawa's 2017 World AeroPress Championship Runner-Up Recipe
Brew using 29.5g of coffee (28g coarse combined with 1.5g ultra-fine) and a total of 245g of water at 85°C in an inverted AeroPress. Double paper filtration and a slow press build intensity while keeping clarity, finished with a 75g hot bypass. Compiled by Gota from the author's published material.
Bean
Not specified by the source (see notes)
Roast
Method
AeroPress
Grind Size
Coarse
Water Temp
85°C
Coffee Dose
29.5g
Total Water
245ml
Total Time
115s
Step-by-Step
Pour (5s) · 70g Pour 70g of water at 85°C gently.
Stir (25s) Stir 20 times.
Pour (5s) · 100g Pour the final 100g gently to 170g.
Cap and Flip (10s) Fit the cap with 2 rinsed paper filters and flip the brewer onto the cup.
Press (65s) Press down slowly and evenly.
Dilute (5s) · 75g Add 75g of bypass water at 85°C directly to the cup to dilute the concentrate.