Koffiepraat.nl forum over koffie, espresso, filterkoffie, horeca en technieken

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1st Place – Marvyn Tan (Home Brewer)

Recipe (inverted)
• Dose: 20 grams
• Grind: 4.25 on a Marco Uber Grinder
• Technique: 50 ml pre-infusion at 93.5 degrees Celsius for 2 minutes (no agitation). Followed by pouring up to 200 ml. Stir vigorously and press.

2nd Place – Muhammad Fareez Bin Selim (Home Brewer)

Recipe (inverted)
• Dose: 15.5 grams
• Grind: 4.5 on a Mahlkönig EK 43
• Technique: Bloom for 30 secs with 94 degrees Celsius water. Then slowly pour up to 220 ml, followed by a 50 second press. Leave 10 ml in the AeroPress.

3rd Place – Cedric Tan (Jewel Coffee)

Recipe (inverted)
• Dose: 18 grams
• Grind: 4.5 on an EK 43
• Technique: Pre-infuse 40 grams of water at 90 degrees Celsius for 30 seconds. Then pour water up to 200 ml, followed by one quick stir. Steep for 1 minute and 45 seconds, stir 5 times and plunge.

uit de link, wellicht nuttig om te vermelden:
The competition coffee provided by Common Man was a Finca Lerida (lot 10) Catuai from Panama, grown at an elevation of 1700–1850 masl, and honey processed.


De aardigheid aan een aeropress is dat je gemakkelijk veel parameters aan kunt passen om het maximale uit een specifieke koffie te halen.
Een los "toprecept" zegt misschien niet zo heel veel.

De recepten van de top 3 AeroPress NL

At the end of the night Francesco Graccotti (White Label) pumped his way to the third place, while Mieke Boden (BorgmanBorgman/Crusio) and Floris van der Burg fought for the title. Eventually Floris brought home the gold, resulting in two top three spots for the Amsterdam based White Label.

Recipes:

Floris van der Burg

19 grams of coffee finely ground on the Mählkonig EK45, fines removed
paper filter
Stir and bloom the ground coffee using 30 grams of water at 15 Degrees Celsius for 2 minutes
Over a period of 30 seconds add 160 grams of water at 72 Degrees Celsius
Wait for 30 seconds and plunge for 30 seconds

Mieke Boden

23,6 grams of coffee very coarsely ground on the Mählkonig EK45
Inverted method
2 paper filters
Add water at 74 Degrees Celsius and fill to the top
Aim for a total time of 1:45 minutes

Francesco Graccotti

20 grams of coffee ground on the Mählkonig EK45, fines removed
Inverted method
3 paper filters
Stir and bloom the ground coffee using 40 grams of water at 15 Degrees Celsius for 2 minutes
Over a period of 30 seconds add 160 grams of water at 80 Degrees Celsius
Wait for 30 seconds and plunge

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Rare jongens, die Belgen

Here the recipes from 3rd Place, Roeland Rypens, a non-professional who made it all the way up to the bronze aeropress!. 2nd Yf Feller, working as Barista and Roaster for Labath, Gent. And 1st Jeff Verellen, Head Roaster at Caffenation and representing Belgium at the WAC in Seattle, USA.

Roeland, 3rd :
Sort out coffee beans (discard pales, damaged beans,...)
Fill Bonavita kettle with 500gr of filtered water in from Bunn ( 93°) leave lid off), filter by Brita PPM 150
Load paper filter in cap and rinse thoroughly
Grind 24 gr Coffee ( Grind 5 on Mahlkonig EK43)
catch grinds with paper cup and transfer them into other paper cup ( fines & chaff sticks to walls)
Add 23 gr coffee beans in the Aeropress in inverted position
Pour 10 sec until 45 grams.
Let beans bloom for 28 seconds
Pour 15 seconds until 235 grams of water weight.
Stir twice
Screw cap into place
Let coffee settle for 80 seconds
Clean the Cupping bowl
Flip aeropress carefully
Press slowly 35 seconds
Stop pressing when air makes the grinds visible
Avoid pressing air & oils through
Make sure no particles have landed in the cupping bowl.
Ready to serve!

Yf, 2nd :
Grind 17,75 grams 'cupping grind' - relatively course
Bang the fines out with a Espro filter
Take a double paper filter and pre wet with very hot water and level it
Get some Spa Blue up to 78 degrees
Bloom 50 ml for 30", in a 'cold' aeropress
Pour 30", while breaking the crust, up to 250 ml total
Keep the aeropress positioned on a 'cold' glass server
Put the plunger in and pull it slightly back up to prevent dripping
Then press 30" til the 'crema' is just above the grounds
Serve in a non-heated cupping bowl

Jeff, 1st :
Preparation:
-Picking out odd beans, sours, damaged, chipped, lights.
-Charge a pvc tube of about a meter with static, wear a lot of wool or rub a scarf on it, wear rubber soles.
-After grinding I sent the grinds trough the PVC tube, see that you don't lose your static. (Removes chaff and some ultra light particles)
-Sieve, I still use a Sowden mesh. Try to only sieve the ultra fines (dust) this removes bitterness, makes the bloom a lot easier(!).

Water:
Spa water with about 50 milligram of added magnesium.

Core recipe:
Aeropress in regular mode.
A cold receptacle, a dash of cold water in it //20 grams.
18 grams grounds prepared coffee (see above)
Bloom at 84c for 30 seconds or till wet grounds just hardened up. //40 grams of water
Get water at 80c pour and re-wet slowly (about 20 seconds) all the grinds //100 grams
Top up with water at 76c, just pour in the middle, no agitation, as slow as possible (about 40 seconds) //130 grams
Plunge very slow, here is where you can calibrate your grinder, about 3,5 to 4 kg max should you press, anything above that and I would grind coarser.
Don't push too far - it may not make any 'hissing' sound

Iets minder rare jongens, die Fransen
Wat minder freaky met zeven en ´statiestiek´, maar fröbelend met soorten watertjes...

Meeting in the final were Thomas Clément, barista at Café Cuiller, and Steaven Marks, barista at Coutume Café. With a recipe that will be remembered for the choice of water (St Georges, from Corsica) and the very low water temperature (64 degrees!), Thomas received his prize with both pride and emotion. Antoine Aubry, also from Coutume Café, took third place.

Here are the best recipes:

De huidige wereldkampioen laat zien hoe het moet:

The Scottish winner!

1st Place – Claire Wallace
Barista, Machina Espresso, Edinburgh

17g coffee, fine filter grind, add 40g water,
pre infuse for 30 seconds, stir three times,
immediately add 180g water,
stir three times @ 1 minute.
Long, slow 50 second pour to finish @ 2 minutes.
Top up final beverage with 20g water!

2015 English AeroPress Championship!
1st Place – Paulina (Kaffeine)

15,5 g coffee
85C water temperature
Inverted method
Paper filter
0-0:30 s Add 50 g of water and stir 3 times
0:30- 1:00 Pour water to 100 g and stir once
1:00-2:00 Add 135 g put the lid on top and push out the air
2:00-2:30 Flip aeropress and push gently for 30 s

Denmark.. Voor deze heer met markante naam werd het sprookje waarheid

1st place : Hans Kristian Andersen, Copenhagen Coffee Lab
16 g coffee
Pretty coarse grind on EK43
1 filter
220 g water
2 minutes steep time. Stir after 1:35
Push in approx 30 seconds
Do something so things doesn’t get akward
Pour very slow from a kalita server
Take a trip to Seattle

Bij kampioenschappen gebruikt iedere kandidaat dezelfde koffie maar het blijft een beetje merkwaardig, aeropress recepten waarbij het belangrijkste ingrediënt alleen aangeduid is met "koffie". Waar een beetje koffie-freak tegenwoordig wil weten waar een koffie vandaan komt, liefs met vermelding van de boerderij. Daarnaast natuurlijk de branddatum, wellicht de oogstdatum, verwerkingstechnieken enz. Bij deze recepten lijken de gebruikte molen, de maalinstelling en het merk water wel een belangrijker onderdeel van het recept.