Winning Recipes from the Aeropress World Championships

Let's remember that thanks to Mr. Alan Adler and his invention, "The AeroPress," coffee industry leaders Tim Wendelboe and Tim Varney organized the first World AeroPress Coffee Championship (WAC) in Oslo, Norway. At the inaugural event, Chris Kolbu (Norway), Tim Varney (Austria), and Anders Valde (Norway) met in the tasting room of Tim's Oslo coffee shop. Each prepared their best cup of AeroPress coffee. Tim Wendelboe, who served as judge, deemed Anders Valde a winner over his two opponents, both erudite producers in the coffee industry. You know, dear reader, that from that date on, enthusiasts from other countries decided to organize regional and national championships. The winners would later participate in the AeroPress World Championship, achieving a total of eleven world championships held to date, with the number of participants increasing each year, reaching a total of 65 countries in 2019.

You already know that at WAC events, competitions are held to prepare the best AeroPress coffee recipe using two methods: direct or reverse. The first involves pouring the water into the container as soon as the coffee begins to fall. After emptying all the water, and by inserting the plunger, a vacuum is created, preventing any more coffee from falling until the plunger is pressed again. In the reverse method, water is poured into the coffee only after a certain time has elapsed, and the brewer is turned over to extract the brewed coffee into the container.

Aeropress Championship 2009

Now, let's learn about or remember the winning recipes from each of the WAC events, except for the 2008 one, which isn't registered. Let's start with the 2009 event. This year, the event was held again in Oslo, in the same café, but with a total of 22 baristas. The winning recipe was presented by Norwegian Lukasz Jura, with the following theme:

1. Stir four times.
2. Stop stirring. Secure the filter and rotate it for about 10 seconds (total contact time about 15 seconds).
3. Press and serve.

Coffee: 19.5 – 20 grams.

Grind: Slightly coarser than filter grind.

Water: 200 milliliters @ 75º Celsius.

Brewer: Inverted.

Filter: soaked paper.

Aeropress Championship 2010

In 2010, the WAC was held in London (England), bringing together 24 national champions at a stand at the coffee industry fair, resulting in the world champion being the Danish barista, Marie Hagemeister, with the following winning recipe:

1. Boil the water (so it is 80º C when poured over the coffee).
2. Grind the coffee a little finer than the filter grind (20 grams).
3. Invert AeroPress and soak the filter paper with hot water.
4. Put the coffee in and pour the water at 80º C over it, almost to the top.
5. Stir for 10 – 12 seconds.
6. Warm the cup and then slowly push the coffee into the cup. Stop before you hear the air.
7. Attend.

Coffee: 20 grams.

Grind: slightly finer than filter grind.

Water: 80º C.

Brewer: Inverted.

Filter: Paper rinsed with hot water.

Aeropress Championship 2011

The 2011 WAC Championship was held in Milan, Italy, with 18 competitors who brought Kenyan coffee to the event, at the request of the organizers. Jeff Verellen of Belgium won the AerPress World Coffee Champion title with the following recipe:

1. Place the paper filter in the portafilter, moisten it with hot water, let it expand, and reinsert it. Screw it tightly onto a clean, preferably preheated, AeroPress.
2. Measure 17 grams of coffee (well, specifically this one from Kenya…) and grind coarsely, a little coarser than the paper filter at the last moment.
3. Place the AeroPress uninverted on top of the container.
4. Measure 270 grams of soft mineral water or filtered water and bring it to 80°C.
5. Splash a little water onto the filter and then pour freshly ground coffee directly into the filter to allow the bottom to moisten and expand slightly.
6. Immediately after wetting the coffee, drip or very slowly pour in all the grounds, about 40 grams.
7. After the coffee has absorbed the water, after about 30 seconds, begin very slowly pouring in the remaining water. Try to rewet the coffee completely again, making sure the pores don't separate from the water. This can be done using a good teapot with a small spout.
8. Let the AeroPress sit and drip for about 1/4 to 1 minute.
9. Help about 2/4 of the remaining bucket of water out with the provided plunger, very gently.
10. Remove the press and the remaining 50 grams of water from the container and discard.

Coffee: 17 grams.

Grind: Coarse.

Water: 270 grams @ 80º C.

Brewer: Vertical.

Filter: Paper rinsed with hot water.

Aeropress Championship 2012

The 2012 WAC was held in Portland, Oregon, USA. The 18 competitors entered with coffee washed in Sidamo, Ethiopia. The title went to barista Charlene de Buysere from Belgium. Her recipe included the following ingredients:

1. Wet the filter thoroughly.
2. Place it in the AeroPress filter lid.
3. 18.3 grams of coarsely ground coffee.
4. Use the normal method (not inverted).
5. 85º C., 250 grams of water.
6. Approximately 40 grams of flowering water (+/- 30 seconds).
7. Mix in the remaining water and press, without pressing completely.
8. Then serve. Simple!

Coffee: 18.3 grams.

Grind: Coarse.

Water: 250 @85º C.

Brewer: Vertical.

Filter: rinsed paper.

Aeropress Championship 2013

The 2013 WAC took place in Melbourne, Australia. In a lively, festive atmosphere with 18 competitors, Jeff Verellen of Belgium won his second AeroPress World Championship. His recipe was as follows:

1. Flowering 40 seconds with 50 milliliters of water.
2. Add 220 grams of water (total 270) at 79º C.
3. Press slowly for 30 seconds.
4. Leave approximately 50 grams in the coffee maker (both water and coffee).

Coffee: 17 grams.

Water: Soft water (SPA) with high pH at 83º C.- 84º C.

Aeropress Championship 2014

The 2014 AeroPress World Championship took place on the beaches of Rimini, Italy. In a festive and gastronomic atmosphere, with 27 competitors, Japanese barista Shuichi Susaki was crowned world champion with the following achievements:

1. Grind coffee to “9.5” in a Malkoenig (coffee grinder) EK43.
2. Rinse the paper binder with warm water.
3. Heat the water to 78º C.
4. Add 40 grams of water.
5. Allow 25 seconds of flowering.
6. Stir five times.
7. Add 210 grams of water and stir once.
8. Press down very slowly for 75 seconds.
9. Place 45 grams of slurry into the AeroPress.

Coffee: 16.5 grams.

Water: 250 grams of soft mineral water at 78º C.

Brewer: Vertical.

Filter: Paper.

Total preparation time: 1:40.

Aeropress Championship 2015

WAC 2015 was a huge coffee -themed event, held in a spacious venue, with plenty of beer and food, and 35 competitors. The winner of this event, considered the largest to date, was barista Lukas Zahradnik from Slovakia. The directions for his recipe are as follows:

1. Grind coffee at “7.3” in a Malkoenig EK43.
2. Heat the water to 79ºC.
3. Add 60 grams of water.
4. Turbulent shaking for 15 seconds.
5. Allow 30 seconds of flowering.
6. Add the rest of the water in 10 seconds.
7. Press down for 45 seconds.

Coffee: 20 grams.

Water: 230 grams@79ºC.

Brewer: Inverted.

Filter: Paper.

Total preparation time: 1:35.

Aeropress Championship 2016

WAC 2016 took place in Dublin, Ireland. Amidst fun, food, music, and drinks, the organization brought together 52 national champions, the largest number to date. The AeroPress World Champion was Polish barista Filip Kucharczik, with the following result:

1. Turn on the timer.
2. Pour 150 grams of water for 15 seconds.
3. Stir for up to 30 seconds on the timer.
4. Put the lid on; wait up to one minute on the timer.
5. Invert the Aeropress, give it a twist, dive in.
6. Add 100 to 120 grams of water to taste.

Coffee: 35 grams.

Coarse Grind.

Water: 81ºC.

Inverted Brewer.

Filter: Rinsed paper.

Aeropress Championship 2017

WAC 2017 was held at the Albert Café in Seoul, South Korea. In a festive atmosphere with music, free food and drinks, and a spectacular barista show, 58 competitors gathered. The judges crowned English barista Paulina Miczka as the overall winner. Her recipe was as follows:

1. Put 35 grams of coffee in your Aeropress.
2. From 0:00 to 0:15, you add 150 grams of water.
3. From 0:15 to 0:35, stir and keep stirring.
4. At 0:35, place the filter cover (with pre-moistened filter) in place.
5. At 1:05, turn the AeroPress on and begin pressing.
6. At 1:35, release the pressure. You should now have 90 milliliters of the concentrated infusion (4.5% TDS).
7. Add 160 grams – 200 grams of hot water and enjoy!

Coffee: 35 grams.

Grind: 8/10 (1=very fine, 10=very coarse).

Water: 370 grams @ 84ºC.

Brewer: Inverted.

Filter: Paper.

Total preparation time: 1:35.

Aeropress Championship 2018

With more competitors, 60 in total, the 2018 WAC was held in Sydney, Australia. Participants were given MugayaAA coffee from Kenya. In a highly competitive final, and as in recent competitions, in a joyful atmosphere, the winner of the Aeropress World Championship was the American barista of Colombian descent, Carolina Ibarra Garay, born in Quimbaya (Quindío). She delighted the judges and the large audience with her spectacular recipe:

1. Set the water temperature to 85ºC.
2. Prepare your filter paper (rinsed with hot water), and grind your coffee.
3. Pour 100 grams of water for 30 seconds.
4. Stir vigorously but gently with a pair of wooden chopsticks for 30 seconds.
5. Place the filter lid on, turn the AeroPress upside down, and press into a glass server for 30 seconds.
6. Do not preheat your serving container.
7. Fill your infusion with 60 grams of water at 85 grams Celsius and 40 grams of water at room temperature.

Coffee: 34.9 grams.

Grind: 8/10 (1=very fine, 10=very coarse).

Water: 160 grams @ 85ºC. 40 grams at room temperature.

Filter: Paper.

Brewer: inverted.

Total preparation time: 1:30

Aeropress Championship 2019

The 2019 WAC surpassed previous championships, bringing together 65 competitors. This time, London was once again the venue for coffee lovers, who in over 700 competitions applauded, enjoyed, and sampled all the participating recipes. This year, the AeorPress World Championship went to barista Wendelien van BunniK from the Netherlands. Her recipe featured the following directions:

1. Pour 100 grams of water over the coffee in 10 seconds.
2. Stir firmly for 20 times in 10 seconds.
3. Place the filter lid with the rinsed filter back into the coffee maker and gently press out any excess air.
4. After 40 seconds, turn the Aeropress upside down and press out all the coffee. You should end up with approximately 60 grams of extracted coffee.
5. Add 100 grams of water to the extracted coffee.
6. Taste and add more water until you get the desired concentration (end up with a 120 gram dilution).
7. Cool the infusion to approximately 60ºC (140º F) by stirring and decanting.
8. Sip and enjoy!

Coffee: 30 grams.

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

Water: 100 grams of Spa Blaw water (30ppm) at 92ºC.(197.6º F).

Brewer: Inverted.

Filter: Aesir filter (rinsed).

Total preparation time: 60 seconds.

Dear reader, the 2021 AeroPress World Championship was scheduled to be held in Australia in November, but due to the consecutive cases of COVID-19 in the country, the organizers decided to postpone this important event until March 5, 2022.

I hope, then, that as a true coffee lover, you love these champion recipes. Thanks to the consistency of such spectacular tournaments and their excellent baristas, at each event, whether regional, national, or global, they strive to showcase a cleaner coffee, with less body, more juiciness, and a lot of quality.