In February 2004, Mr. Alan Adler (American) researched a coffee brewing system that would ensure a less bitter cup. He used coffee makers with water at different temperatures to filter the coffee and his friends as tasters. He discovered that 80-degree water produces a less bitter, richer-tasting coffee. He then designed an airtight chamber to pressurize the suspension and reduce the time it takes to brew. He produced the sweetest coffee he'd ever tastedβsmooth, not bitter, yet rounded.
How does the Aeropress work?
You might be wondering what that airtight chamber built by Mr. Alan Adler looked like. Well, in simple terms, it's a device with two plastic cylinders that work like a syringe, introducing pressurized air into the mixture of water and ground coffee to force the coffee through a paper or cylindrical metal filter. In other words, the "AeroPress," so named because it uses air pressure to filter the coffee, generates a more intense coffee extraction, resulting in a cup with much more character and acidity. It's important that the water isn't boiling, as the coffee can burn and affect the flavor of the cup. To prepare the coffee, pour the preheated water over the ground coffee, stir for a few seconds, and press the plunger to filter the mixture using the force of the pressurized air. To prepare it, insert the filter into the lid, place the lid on the AeroPress tube, rinse the filter with hot water so it adheres to the lid, add freshly ground coffee to the tube, and then add water.
History
In 2005, Mr. Alan Adler officially introduced the AeroPress at the Seattle Coffee Fest. From that moment on, the AeroPress became an essential piece of equipment, not only for baristas and home baristas (people who enjoy making coffee at home), but for millions of people who have found in the practicality of this cylinder an easy solution for preparing delicious coffee . The versatility of the system has given rise to countless recipes in competitions held around the world.
Two coffee industry leaders, Tim Wendelboe and Tim Varney, liked how the AeroPress allowed users to control the brewing process. In 2008, they decided to hold a fun competition to see who could make the best cup of coffee with an AeroPress. They started with just three competitors and called their event "The World AeroPress Championship." It was held in Oslo, Norway. Among competitors worldwide, it's known by the name of the tournament's three acronyms, "WAC," which in English stands for "World AeroPress Championship."
The event, even with so few competitors, was very well received by fans from other countries, who decided to organize national tournaments, with the winners participating in the world championships. Over the years, the WAC circuit has grown to include dozens of countries, reaching a total of 65 nations during the last season in 2019. After a hiatus in 2020 due to the coronavirus pandemic, the WAC has held numerous national and regional tournaments, leading to the most recent world championship in 2021, held in April of this year. For the 2022 season, the WAC seeks to innovate with a combination of virtual and in-person events that will allow participants to compete while remaining as safe as possible. In short, the competitions are multi-round regional, national, and world elimination tournaments, where competitors brew coffee for a distinguished panel of expert coffee judges. Judges select one brew from each round of three to advance to the next, until only one Aeropresser remains standing. The identity of the coffee that will be used during the competition will be kept secret until just before the event, and competitors will have four hours to perfect their recipe. According to the WAC organizing team, after each round, participants will move to a brew bar, where they will repeat their recipes for the audience.
National competitions
The first version was held in BogotΓ‘ on March 14, 2016, with the participation of 35 baristas from different regions. These events consist of several elimination rounds. In each round, three competitors brew coffee simultaneously. Their names are marked on the bottom of the cups, where they are completely hidden. Competitors have eight minutes to prepare and present their coffee. There is no score sheet or formal judging criteria. After the time limit is up, the coffees are presented in identical cups to a panel of three judges, who blindly taste and evaluate each cup and determine the best. Each judge reaches their own conclusion without discussing their decision with the other judges. After judging, the master of ceremonies lifts the chosen cup, revealing the name of the round's winner. If the three judges point to different cups, the master of ceremonies or a head judge will taste the coffees and definitively decide the round. The winner advances to the next round until the best brewer is chosen.
Championship Rules
All baristas must use an identical Aerobie AeroPress method module. Any modification must be authorized by the organizers prior to the competition. Ground coffee and water are the only ingredients allowed. Any type of filter may be used: paper, metal, cloth, or other. Competitors may use their own grinder, kettle, scale, water, or other equipment. All participants will use the same coffee, provided by the competition organizers, and must present a minimum of 200 milliliters of coffee in the provided container. Coffees not presented within the eight-minute time limit will not be judged. Failure to comply with any of the above rules will result in disqualification. The winner will represent Colombia in the world championship. Finally, dear reader, it is well deserved to recognize that these extremely important events contribute to elevating the culture, consumption, and positioning of coffee quality. Furthermore, winning a championship is a great achievement, highly respected and appreciated by the specialty coffee community.