The Gatsby

Creator: Jay W

I've experimented with a million different recipes and finally landed on this. It seems to work well for a variety of beans.

I'd say it's a combination between Alan Adlers original recipe (the ratio and temperature), and the 2015 WAC Champ recipe (the swirling).

For the bypass at the end I recommend between 70 and 100ml. It will vary depending on your coffee, your tastes and also the grind size. I wouldn't add more than 100ml as it might get too watered down.

Give it a try, and let us know what you think in the comments below!

Recipe details:

Paper Filter


A light roasted African - Kenya works great


80°C / 176°F


  1. Grind 15 grams of coffee - fine to medium fine
  2. Preheat your paper filter and preheat the AeroPress chamber
  3. Add your coffee to the AeroPress chamber
  4. Add 90ml water
  5. Swirl for approx. 20seconds, or until your timer reaches 30seconds.
  6. Add another 20ml water (so total is now 110gm)
  7. Add your plunger but don't press yet
  8. At 1:00 start slowly pressing, for 30seconds if you can
  9. Top up with 70-100ml water, depending on your taste preference
  10. Enjoy!

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