Tay Wipvasutt's 2023 World AeroPress Championship recipe
Recipe by Tay Wipvasutt · See the original
Tay Wipvasutt from Thailand won the 2023 World AeroPress Championship with this inverted recipe. It brews a strong concentrate with 100 g of water, adds the last 2 g of coffee partway through, then dilutes the cup with room temperature and hot water.
Tay ground on a 1Zpresso ZP6 at 65 clicks. On other grinders, start at a medium 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
Recipe
Change any amount and the whole recipe scales with it.
- Ratio
- 1:8.6
- Water temperature
- 89°C
- Grind
- Medium
- Time
- 2:05
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.
- 2
Add 16 g of coffee and keep the other 2 g aside. Start the timer and pour 100 g of water at 89°C.
- 3
At 0:30, stir in circles for 5 seconds. At 0:45, add the remaining 2 g of coffee, and at 0:55 stir for another 5 seconds.
- 4
Screw on the cap and push the chamber down gently to remove the air.
- 5
At 1:35, flip it onto a server and press down for about 30 seconds. You should have about 75 g of concentrate.
- 6
Add room temperature water until the coffee weighs 115 g, then hot water up to 155 g. Stir and taste.
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.
Coffees roasted for filter
From independent roasters on A Cup Of Stories, in stock first.
Mango Arango | Colombia
Slow Coffee Roasters
Indonesia Aurora Dew Momo
Entropy Specialty Coffee Roasters
Switch Espresso Drip Bags
Switch Espresso
Witch's Toffee | Peru
Slow Coffee Roasters
Indonesia Astro Toraja Pango Pango
Entropy Specialty Coffee Roasters
Passionfruit Escape | Colombia
Slow Coffee Roasters