RECIPE · AeroPress

Wendelien van Bunnik 2019

Competition inverted concentrate with a generous bypass.

30 g of freshly ground coffee; water: 220 g. Ratio 1:7.3, coarse grind, 92 °C and 1:30 brew time.

DIFFICULTY · Hard

Step by step ↓
Brewed coffee being poured into a glass
Photo · Nicola Barts · Pexels License

What you need

  • 30 g of freshly ground coffee
  • 220 g of filtered water

Gather a scale, coffee, water and the equipment for this recipe. Check the quantities below and follow the steps in order. Time is a brewing reference, not a promise of flavor.

Calculator ↗
DOSE
30g
WATER
220g
RATIO
1:7.3
TEMPERATURE
92°C
GRIND
Coarse
TIME
1:30

4 steps

Step by step

  1. POUR

    Concentrate

    Pour 100 g in ten seconds in the inverted position.

    WATER SO FAR · 100 gat 0:10

  2. ACTION

    Stir

    Stir firmly twenty times.

    WATER SO FAR · 100 gat 0:20

  3. ACTION

    Flip and press

    At forty seconds, flip and press.

    WATER SO FAR · 100 gat 1:00

  4. POUR

    Bypass

    Add 120 g to the beverage and stir.

    WATER SO FAR · 220 gat 1:30

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