Can anyone help me understand World AeroPress Championship recipes?

Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]


The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]


The Color of Coffee Collective Symposium Returns for Its Second Year

The collective and the nonprofit Koffee with Keith will hold their second annual symposium in Houston on March 10-12. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of the Color of Coffee Collective The Color of Coffee Collective (COCC) is an organization that seeks to promote equity and opportunity for people of color in the […]

Can anyone help me understand World AeroPress Championship recipes?

Can anyone help me understand World AeroPress Championship recipes?

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Can anyone help me understand World AeroPress Championship recipes?

I should preface this by saying that I know all the usual caveats for WAC recipes. They're not practical for everyday home brewing, they're tuned to a specific coffee, they're made for a specific water composition, so on and so forth. I get that I can't expect to plug a given WAC recipe in for any coffee and get something magical from it. I don't really even care to try.

Rather, I'm curious about a very specific trend in WAC top flight recipes. Everything that I know (or think that I know) about making coffee indicates that it's ideal to chase the highest level of extraction possible without extracting "tannins". Everything that I (think I) know about brewing with an AeroPress indicates that maximizing extraction means grinding as fine as possible without causing channeling, using a relatively low dosage of coffee (e.g. 1:16), using very hot water, and steeping for as long as is feasible.

But basically every WAC top finisher for years now has done the exact opposite of all of this. They almost all seem to grind very coarse (they previously ranked the coarseness 1-10 where 1 is very fine and 10 very coarse, and it seems that 8/10 was the most common ranking given), use relatively cool water (80C is common, anything over 90C is rare, almost nobody ever uses 100C), steep for less time than the competition rules seem to allow them (almost universally brew times of less than two minutes), and most mystifyingly to me, use enormous doses of coffee (typically nothing lower than 1:11 even after dilution, and as high as 1:3 during the brew).

I'm just an amateur, but like I said, that's all nearly the exact opposite of what I've been taught results in good extraction. It seems like most WAC recipes would result in a wildly underextracted cup. This goes way beyond brews suited to a particular coffee – at first glance from my untrained eyes, it looks like most recipes go against what I thought were generally good brewing principles.

So why are so many of them like that? Am I fundamentally misunderstanding something about extraction and flavour, or is there something about the WAC tournament environment that adds context which I'm missing?

submitted by /u/AigisAegis
[link] [comments]

Shopping cart0
There are no products in the cart!
Continue shopping
0