Jeff Verellen's 2013 World AeroPress Championship recipe
Recipe by Jeff Verellen · See the original
Jeff Verellen won the World AeroPress Championship again in 2013, the first person to take the title twice. This recipe is even shorter than his 2011 one: a 40 second bloom, a cooler second pour and a slow press.
He used soft mineral water at 83 to 84°C for the bloom and 79°C for the rest. His notes give no grind setting or brewer position, so start at a medium grind with the AeroPress upright and adjust to taste.
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
2013 world champion
A bloom, a cooler second pour and a slow press.
17 g · 1:15.9 · 1:20 to 1:40
Recipe
Change any amount and the whole recipe scales with it.
- Ratio
- 1:15.9
- Water temperature
- 83°C
- Grind
- Medium
- Time
- 1:20 to 1:40
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, screw it on and stand the AeroPress on your cup.
- 2
Add 17 g of coffee and zero the scale.
- 3
Start the timer and pour 50 g of water at 83 to 84°C. Let it bloom for 40 seconds.
- 4
Pour the rest of the water at 79°C, up to 270 g in total.
- 5
Fit the plunger and press slowly for about 30 seconds.
- 6
Stop with about 50 g of coffee and water still in the chamber.
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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