How to make the world’s best Aeropress?

Aeropress is possibly the most popular coffee gadget on the market because there are so many different uses. We investigate the world champions’ secret recipes in this article.

Aeropress has gone from being a strange thing to being the barista’s favourite toy in just a few years.

The annual championships are probably a major reason why it has gone that way. Every year, aspiring coffee brewers – both amateurs and professional baristas – compete to find out who makes the best Aeropress.

The national champion is then allowed to participate in the world championship; the so-called Word Aeropress Championship.

This year it takes place in Auckland, NZ, and Wendelien van Bunnik, from the Netherlands, has just been named champion.

We say congratulations.

CoffeeSamurai.Com has got its fingers in the secret recipe, and it offers a few old tricks that had actually gone into oblivion. She runs in ‘inverted’ style (the brewer on his head) in contrast to the masters of many recent years.

Coffee, Aero setup, water:

• Rio Negro, Huila Colombia from Cafe Imports
• Process and species: Yellow Bourbon
• Rister: Workshop Coffee
• Brygge setup: Reverse aeropress
• Filter type: AeroPress paper, cleaned
• Water volume: 250-270g
• Type of water: Brita filtered
• Water temperature: 81 ° C
• Amount of coffee: 35g
• Type of grinder: Mahlkonig EK-43
• Grinding degree: 6 (0 = fine 10 = coarse)

Instructions

1. Pour 100g of water on the coffee in 10 seconds.
2. Stir firmly for 20 times in 10 seconds.
3. Put the filter cap with a rinsed filter on the brewer and gently press out excess air.
4. At 40 seconds, flip the AeroPress and press out all coffee. You should end up with roughly 60g of extracted coffee.
5. Add 100g of water to the extracted coffee.
6. Taste and add more water until the desired strength (I ended up with 120g dilution)
7. Cool the brew down to roughly 60°C (140°F) by stirring and decanting
8. Slurp & enjoy!

Coffee: 30g

Grind: 7/10 (1=very fine, 10 = very coarse)

Water: 100g Spa Blauw water (30PPM) @ 92°C (197.6°F)

Brewer: Inverted

Filter: Aesir Filter (Rinsed)

Total brew time: 60 seconds

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Aeropress recipe

It is always entertaining to look at recipes and try to analyze the ultimate cup of coffee.

The legendary Japanese café Bear Pond, Katsu Tanaka, has compared every single brewing method to an equation.

There is a perfect equation for espresso, filter, plunger jug ​​and so on.

But what is the perfect equation with Aeropress?

The answer is still blowing in the wind – but it seems that we are getting one step closer every time the World Cup is held.

When I first brewed with an Aeropress around 2010, it was a completely different type of coffee brewed at the pump.

The official recommendations were for espresso-like coffee in large quantities with only a little water.

During the years of championships, the brewing method has continuously undergone several marked revolutions.

The winners of recent years have all brewed according to these dogmas:

• Water temperature between 75 and 85 degrees
• The pump is never fully depressed. Leave 50 grams of water in – or stop when the pump starts to hiss.
• Everyone has used a paper filter – but cleaned with boiling water first.
• Everyone has ‘bloomed’ the coffee inside with a little bit of water.
• Everyone – until this year – has brewed with Aeropressen the right way (and not ‘inverted’)

This winning recipe from 2014 ties almost all the elements together.

Aeropress is a Klondike

Seen in that light, the result for the year gives rise to more scrutiny.

The reverse method (inverted, upside-down) is left, the same is dilution with water.

Just as we thought we were getting closer to the ultimate equation, so there are new possibilities again. And maybe that’s really the fun of Aeropress.

There are only so many ways to brew the V60, but it is only the imagination that sets the limits with the air pump.

Among other things, I saw one of the finalists who bloomed the coffee by putting the bottom part with the filter on top of a Hario Buono jug of boiling water.

As the Aeropress environment is right now, it looks like a pure Klondike of possibilities. Enthusiasm can not avoid contagion.

We have good experience with a ratio of 18 grams of coffee (medium grinder) to 250 grams of water.

Try it at home if you also want to play with—the water around 80 degrees.

I will not hide that I am more into my Barista Express than Aeropress.

As a rule, it tastes better, and at the same time, it is far more economical.

If you line up the two types of brew next to each other in a glass, it is also clear that, for example, a V60 is a much more ‘pure’ drink.

The air pressure in the pump pulls out more substances, compresses them more, and changes the final taste. The undersigned is neither a physicist nor a chemist, but there is probably a completely natural explanation for the different taste expressions.

If you want a little V60 feel over your Aeropress, it, therefore, makes sense to push the pump to the bottom very slowly and even let up to a third of the water run through solely with the help of gravity.

You can buy Aeropress at the lowest price on Amazon.

To make the story even spicier, it must be mentioned that Aeropress was (strangely enough) created by inventor Alan Adler, who is also behind some of the world’s best frisbees.

Here he tells about the invention.

Read much more about the world championships here.