Charlene de Buysere's 2012 World AeroPress Championship recipe
Recipe by Charlene de Buysere · See the original
Charlene de Buysere from Belgium won the 2012 World AeroPress Championship with a recipe she described simply as simple. She brewed the right way up with a coarse grind, a short bloom and a press that stops before the end.
She used 18.3 g of coffee to 250 g of water at 85°C, so there is very little to get wrong.
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
Recipe
Change any amount and the whole recipe scales with it.
- Ratio
- 1:13.7
- Water temperature
- 85°C
- Grind
- Coarse
- Time
- 1:00 to 1:30
What you need
- AeroPress and a paper filter
- Kettle
- Digital scale with a timer
- Burr grinder
- Sturdy mug
Method
- 1
Put a paper filter in the cap and wet it thoroughly. Screw the cap on and stand the AeroPress upright on your cup.
- 2
Heat water to 85°C. Add 18 g of coarsely ground coffee and zero the scale.
- 3
Start the timer and pour about 40 g of water. Let it bloom for about 30 seconds.
- 4
Pour the rest of the water, up to 250 g.
- 5
Fit the plunger and press straight away. Stop before you reach the bottom, leaving a little liquid behind.
If it does not taste right
It is hard to press
The grind is too fine. Grind coarser and press more gently; it should take steady pressure, not force.
My coffee tastes sour
Grind a little finer or steep for longer, up to about 2:30.
My coffee tastes bitter
Grind a little coarser or press sooner. Leave the last of the liquid in the chamber rather than forcing it through.
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