2022 World AeroPress Championship - 1st Place

This is the winning AeroPress recipe by Jibbi Little of Australia from the 2022 World AeroPress Championships, held in Canada.

There are a couple of new techniques from 22's WAC winning recipe that you will find interesting.

Firstly, Jibbi does a double grind for her beans. The first grind is in a very coarse setting so you can blow out the silver skins easily. After the second grind, she also sifted out the fines to reduce the bitterness that often comes from over-extracted fines grounds.

Secondly, she used 4 iced chilling balls to cool down the brew at the pressing phase. This will give you a smooth mouthfeel.

📝 Recipe Notes:

  • Double grind: 1st grind very coarse with Timemore; 2nd grind setting 4 with Kinu Classic (around medium-fine); If you use washed process, grind slightly finer
  • Blow out the silver skins after the 1st grind
  • Sift out fines (100-200 microns) if you can
  • Jibbi used Perfect Coffee Water in the competition
  • 1 rinsed paper filter
  • Use a spoon with a small bowl to stir
  • Bypass to 150g
  • Aim for TDS of 1.3 – 1.35
  • Optional: use extract chilled ice balls (3 at the bottom and 1 on top, a total of 4). It will give you a smooth mouthfeel. Use this before the bypass

Tried this recipe? Let us know what you think, in the comments below.

Recipe details:

Inverted
2:10
Paper Filter

Coffee:

18g
Medium-fine (Setting 4 on Kinu Classic)
Natural, Striped Red Bourbon (from Colombia Finca Juan Martin)

Water:

90°C / 194°F
150mL

Equipment:

  1. Follow the 2-step grind process to prepare your beans.
  2. Pour 94ml of water and stir 35 times gently.
  3. At 1:20 screw on cap and press out remaining air.
  4. At 1:30 flip and press onto your iced chilling balls for 30 seconds from 1:40 - 2:10.
  5. You will have about 58-64g of concentrate.
  6. Bypass 90°C water to 150g.
  7. Enjoy!

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