The Best Aeropress Recipies

(And don't just take our word for it!)

Getting Started

There are a few key elements that you'll need to have sorted out before you can improve your Aeropress brews:

Coffee: This is the most important thing - you need premium, freshly roasted coffee. WAC winners usually spend months searching for the right single-origin beans to compete with, because, honestly, the quality of the beans is ~90% of what makes a cup of coffee taste amazing. Lots of roasters like to inflate their role here - but the "artisan hand-roasting" and moustache-twiddling isn't nearly as important as just starting with good beans. Once you have those - these WAC recipes will be more fun to experiment with, I promise.

Grinders: After coffee, your grinder will make the biggest impact on the flavor of your brew. You'll want a burr grinder with smooth action that will allow for adjusting the grind to different sizes. Consistency is key, you want to make sure that your machine is calibrated so that all the grinds are the same size - this will lead to even extraction and more defined flavors. Some recipes have specific grind sizes, and others you'll need to approximate.

Water: You'll want to make sure that your water is properly heated, and pay attention to when the different recipes call for it to be added - sometimes they move quickly!

That's really all you need to take your brews to the next level: Some great coffee, a good grinder, some water, an Aeropress, and a little technique. Check out what the pros have done below, and give it your best shot! We're willing to bet you'll find a recipe that works great for you.

2019 World Aeropress Champion - Wendelien van Bunnik - The Netherlands

Inverted Method

1. Pre-rinse your filter and set aside.
2. Add 30g of finely ground coffee to your Aeropress.
3. Pour 100g of 92C water in 10 seconds.
4. Stir vigorously for 10 seconds.
5. Put the filter cap on and press out excess air without flipping.
6. At ~40 seconds, flip and press out all the coffee.
7. Add 100g of hot water to the concentrated brew.
8. Let the coffee cool to around 60C and drink.

2018 World Aeropress Champion - Carolina Ibarra Garay - USA

Inverted Method

1. Pre-rinse your paper filter with 85C water.
2. Add 34.9g of ground coffee to your Aeropress.
3. Pour 100g of water for 30 seconds, water should be 85C.
4. Stir vigorously but carefully with a wooden pair of chopsticks for 30 seconds.
5. Put the filter on, flip the AeroPress & press into a glass server for 30 seconds. (Do not preheat your glass!)
6. Finish up your brew with 60g of 85C water and 40g of room temperature water.

2017 World Aeropress Champion - Paulina Miczka - UK

Inverted Method

1. Pre-wet your paper filter and have at the ready.
2. Add 35g of coffee to your AeroPress.
3. Pour 150g of water (84C temp) in 15 seconds.
4. Stir for 20 Seconds.
5. Put the pre-wetted filter cap on but do not flip for another 30 seconds.
6. Flip the AeroPress & press for 30 seconds.
7. Finish up your brew with 160-200g of 84C water.

2016 World Aeropress Champion - Filip Kucharczyk - Poland

Inverted Method

1. Pre-wet your paper filter and have at the ready.
2. Add 35g of coarsely ground coffee to your AeroPress.
3. Pour 150g of water (81C temp) in 15 seconds.
4. Stir for 15 Seconds.
5. Put the pre-wetted filter cap on but do not flip for another 30 seconds.
6. Flip the AeroPress, swirl the contents, and plunge promptly
7. Finish up your brew with 100-120g of 81C water to taste

2015 World Aeropress Champion - Lukas Zahradnik - Slovakia

Inverted Method

1. Pre-wet your paper filter and have at the ready.
2. Add 20g of ground coffee to your AeroPress.
3. Pour 60g of water (79C temp) and wiggle AeroPress to agitate grounds.
4. Allow coffee to bloom for 30 seconds.
5. Add 170g of water (79C temp) in 10 seconds.
6. Flip the AeroPress and press slowly for 45 seconds.

2014 World Aeropress Champion - Shiuchi Sasaki - Japan

Standard Method

1. Add 16g of coarsely ground coffee to your AeroPress.
2. Pour 40g of water (78C temp) and allow 25 seconds of bloom.
3. Stir 5 times. (Not 4 or 6, exactly 5).
4. Add 210g of water (78C temp) and stir once.
5. Plunge slowly over 75 seconds.
6. When complete, your brew should leave 45g of slurry in the press.

2013 World Aeropress Champion - Jeff Verellen - Belgium

Standard Method

1. Add 17g of coarsely ground coffee to your AeroPress.
2. Pour 50g of water (83C temp) and allow 40 seconds of bloom.
3. Add 220g of water (79C temp).
4. Plunge slowly over 30 seconds.
5. When complete, your brew should leave 50g of slurry in the press.

2012 World Aeropress Champion - Charlene de Buysere - Belgium

Standard Method

1. Add 18.3g of coarsely ground coffee to your AeroPress after pre-wetting the filter.
2. Pour 40g of water (85C temp) and allow 30 seconds of bloom.
3. Add 210g of water (85C temp).
4. Plunge slowly and leave a small amount of slurry in the AeroPress.

2011 World Aeropress Champion - Jeff Verellen - Belgium

Standard Method

1. Pre-wet your filter, let it expand, and refit it to a clean AeroPress.
2. Splash a small amount of water (80C temp) onto the filter before adding 17g of coarsely ground coffee.
3. Add 40g of water (80C temp) and allow to bloom.
4. Add 220g of water (80C temp) slowly, evenly distributing over all the grounds.
5. Slowly plunge out about half of the liquid in the AeroPress.
6. When complete, your brew should leave about 50g of slurry in the press.

2010 World Aeropress Champion - Marie Hagemeister - Denmark

Inverted Method

1. Preheat your paper filter and have it at the ready.
2. Add 20g of filter-ground coffee to the press.
3. Add water (80C temp) to the press and fill almost to the top.
4. Stir for 10-12 seconds
5. Preheat your receiving vessel, then slowly press the coffee out until just before you hear a hiss.

2009 World Aeropress Champion - Lukasz Jura - Poland

Inverted Method

1. Preheat your paper filter and have it at the ready.
2. Add 19.5-20g of filter-ground coffee to the press.
3. Add 200g water (80C temp) to the press and stir for 10-12 seconds
4. Flip and press the coffee out, serving immediately after

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