Wendelien van Bunnik's 2019 World AeroPress Championship recipe
Recipe by Wendelien van Bunnik · See the original
Wendelien van Bunnik from the Netherlands won the 2019 World AeroPress Championship with a brew that takes just one minute. She made a strong inverted concentrate from 30 g of coffee and diluted it to taste.
She ground on a Mahlkönig EK43 at 7 out of 10, where 10 is very coarse, and used soft water at 92°C. She then cooled the cup to about 60°C before serving.
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
2019 world champion
A one minute inverted concentrate, diluted to taste.
30 g · 1:7.3 · 1:00
Recipe
Change any amount and the whole recipe scales with it.
- Ratio
- 1:7.3
- Water temperature
- 92°C
- Grind
- Medium coarse
- Time
- 1:00
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 and heat water to 92°C.
- 2
Add 30 g of coffee and zero the scale.
- 3
Start the timer and pour 100 g of water in 10 seconds. Stir firmly 20 times over the next 10 seconds.
- 4
Screw on the cap and gently push out the extra air.
- 5
At 0:40, flip it onto your server and press out all the coffee. You should have about 60 g.
- 6
Add 100 g of water, taste, and keep adding up to about 120 g until the strength suits you.
- 7
Stir and pour between two cups to cool it to about 60°C, then drink.
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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