Tuomas Merikanto

Decoding a World Champion's Technique Great coffee is never an accident. It is the result of intentionality, precision, and a deep respect for the bean. When Tuomas Merikanto secured the title at the World AeroPress Championship in 2021, he didn't just stumble upon a good cup; he engineered a profile that prioritized body and texture without sacrificing the delicate acidity of light roasts. This guide breaks down his method so you can recreate that syrupy, balanced mouthfeel in your own kitchen. 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 C40, 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.