Paulina Miczka's 2017 World AeroPress Championship recipe

Recipe by Paulina Miczka · See the original

Paulina Miczka, representing England, won the 2017 World AeroPress Championship. Like the year before, the winning cup started as a strong inverted concentrate from 35 g of coffee, finished with hot water.

Her notes rate the grind 8 out of 10, where 10 is very coarse, and the water was 84°C. Stir the whole time between 0:15 and 0:35; that constant agitation is the heart of the recipe.

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: 1:10
Water temperature: 84°C
Grind: Medium coarse
Time: 1:35

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. Set the AeroPress up inverted, standing on its plunger, and heat water to 84°C.
2
Add 35 g of coffee and zero the scale.
3
Start the timer and pour 150 g of water by 0:15.
4
Stir continuously from 0:15 to 0:35, then screw on the cap.
5
At 1:05, flip it onto your server and press until 1:35. You should have about 90 g of concentrate.
6
Add 160 to 200 g of hot water, to taste.