"Competition-level agitation and journey pouring to maximize extraction, delivering a bold, vibrant cup with the refined clarity usually reserved for professional pour-overs."

Kyle Rowsell

Tips & Preparation

Reason to try:

Great recipe for elevating extraction levels.
Aims to address under-extraction issues common in Aeropress brews.
Competition recipe from Kyle Rowsell

Preparation:

Uses the standard (non-inverted) Aeropress method.
2 Aeropress filters, no pre-rinse.
2 Servers
Coffee ground finer than for V60.

Notes:

Inspired by Jonathan Gagne's flat bed technique to avoid channeling.
Cool the coffee down as much as possible before serving to judges.

Recipe Steps

Add two Aeropress filters to the cap and attach to the Aeropress body. Add pre-ground coffee and shake to create a flat bed. Place on scale and tare.

0:00

Add 60g of water quickly, starting the timer as the water hits coffee grounds

Agitate thoroughly with a stir stick in back and forth motions to saturate all grounds.

0:20

Fill the Aeropress to 225g with hot water.

Agitate with back and forth motions, reaching the bottom of the bed for about 5 seconds, then slowly remove upwards.

Add the plunger and let it sit and brew.

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2:45

Remove the plunger.

Stir back and forth to the bottom of the bed for about 10 seconds, working upwards.

3:00

Press for 45 seconds to 1 minute.

3:45

Once you hear the hiss, gently press through, but do not compact the bed.

Invert the Aeropress and set aside.

Pour into a secondary server to aerate and cool the coffee, then pour back and forth a couple of times.

Swirl in the server to further aerate and cool.

5:00

Pour into serving server.