Shuichi Sasaki's 2014 World AeroPress Championship recipe
Recipe by Shuichi Sasaki · See the original
Shuichi Sasaki from Japan won the 2014 World AeroPress Championship with a cool, gentle upright brew. The water is only 78°C and the press takes a long, slow 75 seconds.
He ground on a Mahlkönig EK43 at 9.5 and used soft mineral water. On other grinders, start at a medium coarse grind 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
2014 world champion
Upright at 78°C, with a long, slow 75 second press.
16.5 g · 1:15.2 · 1:40
Recipe
Change any amount and the whole recipe scales with it.
- Ratio
- 1:15.2
- Water temperature
- 78°C
- Grind
- Medium coarse
- Time
- 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 with warm water and stand the AeroPress upright on your cup.
- 2
Heat soft water to 78°C. Add 17 g of coffee and zero the scale.
- 3
Start the timer and pour 40 g of water. Let it bloom for 25 seconds, then stir 5 times.
- 4
Pour another 210 g of water and stir once.
- 5
Fit the plunger and press down very slowly over about 75 seconds.
- 6
Stop with about 45 g of slurry left in the chamber. The whole brew takes about 1:40.
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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