Winning the Cup: The 2015 World AeroPress Champion’s Method

Precision defines a champion. When

secured the title of World AeroPress Champion in 2015, he didn't just make coffee; he executed a technical masterpiece. This method prioritizes clarity and brightness, transforming the

AeroPress

from a simple travel gadget into a professional-grade extraction tool. Success hinges on your respect for temperature and the exactness of your grind.

Tools and Essential Gear

To replicate this championship brew, you need more than just beans. Gather 20 grams of fresh, light-roast coffee from a quality source like

. You will also need a high-end grinder—the original recipe utilized a

Mahlkonig EK43

for its incredible particle uniformity. Finally, ensure you have a digital scale, a timer, and filtered water heated to precisely 79°C (174°F). Low-temperature brewing is the secret to avoiding bitterness.

Step-by-Step Execution

1. Preparation: Rinse a paper filter with hot water to remove any paper taste and preheat your vessel. Place the
   AeroPress
   in the inverted position.
2. The Dose: Add 20g of coffee ground slightly coarser than a standard filter setting.
3. The Bloom: Pour 50g of 79°C water. Stir vigorously for exactly 15 seconds to ensure every particle is saturated.
4. The Main Pour: Add the remaining water until your scale reads 230g.
5. The Seal: Secure the cap and filter. At the 45-second mark, flip the
   AeroPress
   onto your carafe.
6. The Press: Press gently for 30 seconds, stopping the moment you hear the first hiss of air.

Troubleshooting and Mastery

If your coffee tastes hollow, your grind is likely too coarse. If it bites with a harsh bitterness, lower your water temperature further or coarsen the grind. This recipe relies on a fast, consistent agitation to pull the vibrant acidity out of the bean. Mastering the flip is essential; a clumsy motion introduces unwanted oxygen and ruins the heat retention. Practice the movement until it becomes second nature.

The Final Profile

Following this guide results in a cup characterized by intense cleanliness and a balanced sweetness. By utilizing the inverted method and lower temperatures, you bypass the over-extracted notes that plague many home brews. It is a celebratory approach to coffee that honors the work of the roaster and the physics of the press.