2015 World AeroPress Championship - 1st place

2015 WAC Winning AeroPress recipe by Lukas Zahradnik from Slovakia.

Lucas has provided us with some great, precise instructions for his championship winning AeroPress recipe, as quoted below (some of the detail below is missing from the video, so it's important to read):

" It is best to choose Kenya coffee for this recipe but all washed coffees with high density will work fine.

Grind size is a bit coarser than automatic espresso machine. Grind size is not a big deal cause people will have fixed other attributes so when you learn the recipe you should only vary grind size.

I use 79 celsius water, but it is very important that you preheat all AeroPress parts for least 15 seconds with 79 C temperature. "

It is also important to divide the extraction into 2 parts - this is outlined in the steps below.

Tried it? Let us know what you think in the comments below!

Recipe details:

Paper Filter


A bit coarser than espresso
A light to medium roast Kenyan


79°C / 174°F


  1. Pre-wash your paper filer.
  2. Pre-heat all your AeroPress equipment in 79 C water for at least 15 seconds.
  3. Add your coffee to the INVERTED AeroPress chamber.
  4. EXTRACTION PHASE 1: The bloom phase, should take 30 seconds total.
  5. Pour 60g of 79 C filtered water into the chamber within 5 seconds.
  6. Turbulent wiggle for 15 seconds, then let rest for 10 seconds (30 seconds total for phase 1).
  7. EXTRACTION PHASE 2: Pour the remaining 200g water to the top.
  8. Screw on the filter, flip straight away and plunge for 45 seconds.

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