Wendelien van Bunnik, the Netherlands

Winner: 2018 W.A.C.


  1. Pour 100g of water on the coffee in 10 seconds.
  2. Stir firmly for 20 times in 10 seconds.
  3. Put the filter cap with rinsed filter on the brewer and gently press out excess air.
  4. At 40 seconds, flip the AeroPress and press out all coffee. You should end up with roughly 60g of extracted coffee.
  5. Add 100g of water to the extracted coffee.
  6. Taste and add more water until the desired strength (I ended up with 120g dilution)
  7. Cool the brew down to roughly 60°C (140°F) by stirring and decanting
  8. Slurp & enjoy!


Grind:7/10 (1=very fine, 10=very coarse)

Water:100g Spa Blauw water (30PPM) @ 92°C (197.6°F)




Carolina Ibarra Garay, USA

Winner: 2018 W.A.C.


    1.Set your water temperature at 85 degrees Celsius.
    2.Prepare your filter paper (by rinsing with hot water) and grind your coffee.
    3.Pour 100g of water for 30 sec.
    4.Stir vigorously but carefully with wooden pair of chopsticks for 30 sec.
    5.Put the filter cap on, flip the AeroPress and press into a glass server for 30 sec.
    6.Do not preheat your serving vessel.
    7.Top up your brew with 60g of 85 degrees Celsius water and 40g of room temperature water.
Grind:8/10 (1=very fine, 10=very coarse)
Water:160g @ 85°C, 40g at room temperature
Total brew time:1:30

Evgeni Pinchukov, Belarus

3rd Place: 2018 W.A.C.


  1. Start your timer.
  2. Add coffee and 50g of water into chamber and let it bloom.
  3. Stir and then wait for 30 sec.
  4. Add 180g of water into chamber.
  5. Wait until timer is at 1 min 5 sec, then stir.
  6. Replace plunger on top of the chamber and start pressing.
  7. Press until the coffee grounds in the chamber are just visible above the water line and stop.


Grind:8/10 (1=very fine, 10=very coarse)

Water:230g @ 80°C


Filter:Paper (use two) rinsed with hot water

Total brew time:1:05 until stir


Jeongsu Park, South Korea

3rd Place: 2017 W.A.C.


  1. Put the metal filter, then the paper filter, into the filter cap
  2. Place filter cap onto the brewer and add the coffee
  3. Add 75g water at 86C, and then stir six times
  4. Wait for 45 seconds
  5. Add 75g water at 86C, and then stir five times
  6. Put the plunger into place and wait for one minute
  7. Press down on the plunger for 10 seconds
  8. Add 150g water at 86C to the brewed coffee


Grind:3/10 (1=very fine, 10=very coarse)

Water:230g @ 86°C


Filter:Both Metal & Paper Filter

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