Carolina Ibarra Garay's 2018 World AeroPress Championship recipe
Recipe by Carolina Ibarra Garay · See the original
Carolina Ibarra Garay from the USA won the 2018 World AeroPress Championship with a very strong inverted brew: 35 g of coffee and just 100 g of water, stirred hard, pressed and then topped up with hot and room temperature water.
She ground on a Mahlkönig EK43, rating the grind 8 out of 10, and brewed at 85°C. She pressed into a server that had not been warmed, which helps the cup cool quickly.
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
2018 world champion
A little water through a big dose, then topped up hot and cool.
34.9 g · 1:5.7 · 1:30
Recipe
Change any amount and the whole recipe scales with it.
- Ratio
- 1:5.7
- Water temperature
- 85°C
- Grind
- Medium coarse
- Time
- 1:30
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. Set the AeroPress up inverted and heat water to 85°C.
- 2
Add 35 g of coffee and zero the scale.
- 3
Start the timer and pour 100 g of water over 30 seconds.
- 4
Stir vigorously but carefully for 30 seconds.
- 5
Screw on the cap, flip it onto a server that has not been warmed and press for 30 seconds.
- 6
Top up with 60 g of water at 85°C and 40 g of room temperature water.
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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