Jeff Verellen's 2011 World AeroPress Championship recipe

Recipe by Jeff Verellen · See the original

Jeff Verellen from Belgium won the 2011 World AeroPress Championship, the first of his two titles. He brewed the right way up, let the coffee drip through slowly on its own and only then pressed, very gently.

He ground slightly coarser than for a paper filter brewer and used soft or filtered water at 80°C. The last of the liquid stays in the chamber and is thrown away, not pressed into the cup.

AeroPress recipes

Everyday

A clean, sweet cup the right way up, no flipping.

15 g · 1:15.3 · 2:00 to 2:30

Inverted

Brewed upside down, so nothing drips through until you press.

16 g · 1:15 · 2:00 to 2:30

Hoffmann's AeroPress

A small dose, water off the boil and a long, hands-off steep.

11 g · 1:18.2 · 3:00 to 3:15

2023 world champion

A strong inverted concentrate, diluted with bypass water.

18 g · 1:8.6 · 2:05

2009 world champion

An inverted brew at 75°C with only 15 seconds of contact.

20 g · 1:10 · 30 to 45 seconds

2011 world champion

Upright, slow and gentle, with the last of the liquid left behind.

17 g · 1:15.9 · 2:00 to 3:00

2012 world champion

Upright, coarse and simple, with a short bloom.

18.3 g · 1:13.7 · 1:00 to 1:30

2013 world champion

A bloom, a cooler second pour and a slow press.

17 g · 1:15.9 · 1:20 to 1:40

2014 world champion

Upright at 78°C, with a long, slow 75 second press.

16.5 g · 1:15.2 · 1:40

2015 world champion

Inverted at 79°C, with a swirl, a short bloom and a 45 second press.

20 g · 1:11.5 · 1:35

2016 world champion

A big, strong inverted concentrate, diluted to taste.

35 g · 1:7.4 · 1:15 to 1:40

2017 world champion

A strong inverted concentrate from a big dose, topped up with hot water.

35 g · 1:10 · 1:35

2018 world champion

A little water through a big dose, then topped up hot and cool.

34.9 g · 1:5.7 · 1:30

2019 world champion

A one minute inverted concentrate, diluted to taste.

30 g · 1:7.3 · 1:00

2021 world champion

Inverted at 80°C, gently stirred and pressed by 2:00.

18 g · 1:11.1 · 2:00

2022 world champion

A small, strong inverted brew, topped up with hot water.

18 g · 1:10.2 · 2:10

2024 world champion

Two pours, a slow inverted press and a two stage dilution.

18 g · 1:9.8 · 2:05 to 2:15

2025 world champion

Upright and fast, pressed straight onto warm bypass water.

18 g · 1:9.4 · 1:10

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:15.9
Water temperature: 80°C
Grind: Coarse, a little coarser than for paper filter
Time: 2:00 to 3:00

What you need

AeroPress and a paper filter
Kettle
Digital scale with a timer
Burr grinder
Sturdy mug

Method

1
Rinse a paper filter in the cap with hot water and screw the cap on tightly. Warm the AeroPress if you can, then stand it upright on your cup.
2
Heat 270 g of soft or filtered water to 80°C. Splash a little onto the filter, then add 17 g of freshly ground coffee.
3
Start the timer and pour about 40 g of water very slowly, wetting all the grounds.
4
After about 30 seconds, slowly pour the rest of the water, keeping the grounds and water together.
5
Let it steep and drip through on its own for about a minute.
6
Fit the plunger and press very gently. Stop with about 50 g of liquid still in the chamber and throw it away.