Preview: World AeroPress Championship 2022

Preview: World AeroPress Championship 2022

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Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

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Cup of Excellence to Offer El Salvador Immersion Program

The immersion experience will allow participants to grow their knowledge on Salvadoran culture and coffee varieties. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of Cup of Excellence Cup of Excellence is launching a new learning opportunity in 2024: the Origin Immersion Program, to be held in El Salvador from February 26 to March 5. […]


Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]

Preview: World AeroPress Championship 2022

Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

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Miami-Made Panther Coffee is Popping Up in Manhattan

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Why it’s easier for wealthier producers to grow specialty coffee

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Preview: World AeroPress Championship 2022

The Barista League Releases New Competition Calendar

Presenter of sustainable, accessible events, The Barista League plans to hold 12 competitions in 10 countries in the months ahead. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League The Barista League has officially announced its event roster for the next year. Last year saw 10 Barista League events worldwide, and the […]


New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

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An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities. At The Barista League in […]

Preview: World AeroPress Championship 2022

Preview: World AeroPress Championship 2022

minimum dose size?

Jan 31, 2024 |

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...

Preview: World AeroPress Championship 2022

Vancouver, B.C., is preparing to host the 2022 global AeroPress contest, taking place December 1-3.

BY ERIK ROLFSEN
SPECIAL TO BARISTA MAGAZINE

Photos courtesy of World AeroPress Championship

Trust the Canadians to give their first-ever World AeroPress Championship (WAC) a hockey theme.

Competitors haven’t even landed in Vancouver for the WAC yet, but the official Instagram account is already putting their faces on hockey cards.

The WAC is engineered to be a high-energy, accessible event.

The Game Plan

Of course, hockey is a game with three periods, so the WAC has introduced a big change this year. What used to be a single-day sprint is now a three-day event running from December 1 to 3. That will give participants a little more time to catch their breath between shifts.

AeroPress judges choose their favorite brew by pointing; the competitor with the most “points“ wins the round.

“Competitors don’t always get a chance to step back and take it all in because it’s so high-energy and there’s so much adrenaline,” says Grant Gamble, the World AeroPress Championship’s Vancouver-based creative director. “They’re sharing ideas with coffee professionals and enthusiasts from all these different countries. For us to be able to give competitors the space for that kind of connection and growth to happen is really cool.”

Since its 2008 inception, the WAC has distinguished itself from other coffee competitions by putting fun, community, and accessibility above all else. It begins with about 3,500 competitors and very few barriers to entry. Anyone who thinks they brew a good cup is welcome at the lively local qualifiers, but only a few dozen have earned the right to attend the first post-pandemic world final in person.

AeroPress competitions are open to just about anyone, but only the chosen few make it to the World AeroPress Championship.

Day 1: Training & Conditioning

In keeping with the hockey theme, day one is being billed as Training & Conditioning. Competitors will receive the official competition coffee and fine-tune their recipes. They’ll spend the day learning from past champions and high-profile coffee-industry guests. Ticket-buying members of Vancouver’s thriving coffee community are also able to join in.

Day 2: Playoffs

Day two is the Playoffs—a full day of brewing as judges reduce the field to three and finally crown a champion.

The judges choose their favorite coffees out of a lineup of three.

Day 3: Café Takeover

Then the official competition coffee and winning recipe will be whisked away to 10 Vancouver cafés in preparation for day three’s Café Takeover. These popular coffee shops will open their doors to any competitors or customers who want a festive atmosphere and a taste of the winning brew.

“The guiding edict behind everything we do is our aim to ensure that every person who takes part—win, lose, or draw—leaves excited about competing again the following year,” said World AeroPress Championship CEO Tim Williams. “From all reports, there’s a lot of great stuff happening in Vancouver, and I can’t wait to experience it alongside everyone else coming into town.”

And we can’t wait for the first puck to drop.

ABOUT THE AUTHOR

Erik Rolfsen (he/him) is a former editor at the Vancouver Province who now writes about coffee at Bean Poet.

The post Preview: World AeroPress Championship 2022 appeared first on Barista Magazine Online.

Preview: World AeroPress Championship 2022

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Preview: World AeroPress Championship 2022

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