Brewing Excellence: The Tuomas Merikanto 2021 AeroPress Championship Method

Tools and Essential Ingredients

To replicate this championship profile, you must control your variables with military precision. You will need an AeroPress, a high-quality burr grinder like the Comandante Grinder, and a precise scale. Merikanto’s specific profile relies on Third Wave Water specifically formulated for espresso minerals to provide a heavy, round foundation. Use 18 grams of a fruity, light-roast coffee ground to a medium-coarse consistency (roughly 27 clicks on a Comandante).

The Step-by-Step Brew

1. Preparation: Rinse two paper filters with hot water to remove any papery taste and preheat your device.
2. Initial Bloom: Place your AeroPress in the inverted position. Add the coffee. Start your timer and pour 50g of 80°C water.
3. Gentle Agitation: From 0:10 to 0:15, stir very gently three times back and forth. This ensures even saturation.
4. The Fill: At 0:15, pour the remaining water until you reach 200g total weight.
5. Secondary Stir: At 0:50, stir gently three more times.
6. The Flip and Press: At 1:00, push out excess air and attach the cap. At 1:40, flip the brewer onto your carafe and press steadily until the timer hits 2:00.
7. Aeration: Swirl the finished brew for 30 seconds, then pour from a slight altitude into your serving cup to open up the aromatics.

Troubleshooting and Tasting Notes

If your brew tastes overly sharp or thin, check your water temperature. Merikanto’s 80°C setting is lower than standard, which helps prevent over-extraction of bitter compounds in light roasts. The result should be a cup defined by a syrupy, round body and caramelly sweetness. If the texture is missing, ensure you are using the espresso mineral profile in your water—it provides the weight that sets this recipe apart from a standard v60 pour.