Winning Aeropress 2015 UK recipe
https://worldaeropresschampionship.files.wordpress.com/2015/03/paulina.jpg?w=630&h;=42015,5 g coffee
85C water temperature
Inverted method
Paper filter
0-0:30 s Add 50 g of water and stir 3 times
0:30- 1:00 Pour water to 100 g and stir once
1:00-2:00 Add 135 g put the lid on top and push out the air
2:00-2:30 Flip aeropress and push gently for 30 s
Runner up - Ridic!!!!
https://worldaeropresschampionship.files.wordpress.com/2015/03/james.jpg?w=630&h;=420Religiously sort through your coffee (discard pales, insect damaged beans, chipped/nicked beans, smaller sizes and so on
Pre-heat Aeropress chamber
Load two paper filters into cap and rinse thoroughly
Fill your Bonavita kettle with SPA water, and set to heat to 95C
Weigh out 60g coffee
Thwack the grinder to remove anyone else’s chaff and whatnot
Set the dial to give you a medium-to-coarse grind size (EK43, coffee burrs)
Grind a small handful of beans through, but don’t thwack, leave the motor running
Grind your dose, catching it with a large paper cup, leaving the final few grams of coffee grounds to fall onto the table (of course,sweep them up once you’ve brewed your coffee!)
Transfer the grounds into another large paper cup, leaving any fines and chaff sticking to the walls – don’t tap the bottom or thwack the grinder!
Tip the grounds into a large mesh sieve resting atop a fine mesh sieve (again, don’t tap the bottom of your cup, leave the stuff that clings to the walls behind)
Start sieving, catching the grounds that make their way through the top sieve in the bottom sieve
The aim here is to remove boulders by discarding grounds left behind in the top sieve, and to remove fines by sieving them out of the bottom sieve (it is courteous to lay down a tea towel and sieve away from other competitors, in case there’s a slight breeze in the room)
Once you’re happy the boulders are isolated, and you’re no longer peppering your tea towel with fines, you are ready to brew (this should be at around 2 minutes into your 8 minutes prep/brew time)
Add 21g coffee to the pre-heated Aeropress, assembled in the inverted position
Add 50g water at 95C and stir steadily for 20 seconds (use a paddle with a sharp point to make sure you can get into the corners – you don’t want grounds sticking to the rubber bung)
Top up to 240g total water weight by 40 seconds and stir for another 20 seconds
Screw the cap into place, and squeeze the chamber down to remove any air – you should see oils and water start to bead on the cap (wipe this away with a clean towel)
Carefully flip the Aeropress onto a clean, glass decanter (don’t pre-heat this)
At 1:30 start to plunge very, very slowly
You want to get down to the oils on top of the brew slurry at 2:30, and try to avoid pressing them through into your decanter
