The beloved Aeropress coffeemaker is in the media at dinside.no.
Check out the film on the bottom of the page for brewing instructions or go to our page about Aeropress for more brewing recipes.
If you still haven’t got your hands on an Aeropress, and you love coffee, then make sure you get one of these great little brewing devices asap.
You can buy them in any of these stores, or order one from our web shop.
The beloved Aeropress in now back in stock at TW’s.
You can get your hands on it in the shop or via the webshop.
Here are the finalists’ Aeropress methods, all very different and all producing unique styles of brew. Generally, Alex’s brews had an intense fruit character with a heavy winey body. Ben’s however, showed transparency with crisp; citric acidity and floral notes. Lukasz delivered an extremely rounded and balanced cup.
All 3 methods are taken word for word according to their submitted technique to the judges.
Alex’s Method
Do a ‘blind’ press with boiling water to soak the paper filter.
Pour 20 grams of filter ground coffee in to the main Aeropress chamber.
Pour boiling water to “1” mark on the inner tube and wait for 5 seconds.
Pour water from the inner tube into the main chamber. Circulate water and grounds with a jug underneath, ensuring grounds are wet.
Fill water from boiler up to “3” mark on the inner tube.
30 seconds after pouring the first water in, pour in the contents of the inner tube into the main chamber. Then press firmly until the brewed coffee is extracted into the jug, but stop just before the ‘pppffssstt’ sound.
Serve.
Ben’s Method
Begin by boiling freshly filtered tap water.
Invert your aeropress.
Apply a paper filter and run it under the tap until its rinsed.
Fill your inverted aeropress with boiling water, apply the filter, flip and press the boiling water through the filter to ensure there is absolutely no paper taste and to heat up the system.
Once again, invert your aeropress. The plunger should be about 1cm from the bottom.
Grind off your coffee, slightly finer than filter grind (Should be 14g by weight) and put it into your cup or glass. Keep this handy.
Bring your water to a rolling boil.
Put your inverted aeropress on a scale and zero out.
When the kettle hits a rolling boil, shut it off, open the lid and start your timer.
Wait thirty seconds to allow the water to cool a bit.
Add 1dL or ~95g by weight of your water to the aeropress and quickly zero out the scale again.
Add start your clock and add the 14g of coffee to the water and give the coffee a quick but efficient stir to completely saturate the coffee grounds in the water.
Add the remaining 1dL or ~95g by weight of water to the coffee slurry. The scale total should now read 109g.
Wait until the clock reads 50 seconds and then slowly and carefully flip the aeropress back upright. (I would use two hands.)
Begin slowly plunging. This should take about 25 seconds. Plunge until you hear any hissing or air escaping through the coffee puck. Quickly pull the plunger back up and invert your aeropress so it doesnt leak everywhere.
Serve.
Lukasz’ Method
Start with the the Aeropress upside down.
Thoroughly pre-soak filter.
19,5 – 20g coffee, ground slightly courser than filter grind
2 dl water
Water temperature: 75 degrees Celsius
Stir 4 times
Stop stirring, secure the filter an turn at ca 10 seconds.(Total contact time ca 15 sec.)
Press and serve.
The second annual World Aeropress Championships have been a fantastic success. On Tuesday TW’s hosted the event to a excited and somewhat intrigued crowd of around 50 spectators. They were there to be inspired and to hopefully walk away with a winning approach to brewing on the Aeropress – the brainchild of Mr Alan Alder famous for the Aerobie Frisbee. 22 competitors battled it out for the chance to bask in the glory of the ‘Bronze Piston’. 8 heats, 2 semi-finals, a preliminary final and the final final made for a grueling undertaking for the competitors. Eventually, the best brew method would have to wow the judges 4 times before making it to the top.
A huge congratulations must therefore go to the 3 finalists Lucasz Jura, Alexander Scheen Jensen and Ben Kaminsky (alla Mette-Marie Hansen). All 3 finalists used varying techniques to acheive equally varying cup results. Generally, Alex’s brews had an intense fruit character with a heavy winey body. Ben’s however, showed transparency with crisp; citric acidity and floral notes. Lucasz delivered an extremely rounded and balanced cup.
Alex’s Amor de Dios brew was a favourite with the judges, Ben’s technique using the wonderful Geisha from Kaffa took out the signature drink honours, but in the end the presentation from Lucasz gave him the ultimate prize. He was humble, composed and spoke the most about the relationship between the Amor de Dios and Aeropress, and the development of his technique. A true champion.
A big thanks must go to the judges, Tim Wendelboe, Ingri M. Johnsen and coming all the way from Sweden, Mr. Charles Nystrand. All the competitors who made so much effort in their preparations and pride in their presses. The surrogates standing in for the international competitors, Kristin for Klaus and Mie for Ben. All the TW staff who ran around and made sure everything ran as smoothly as possible and to everyone that were there to support and hopefully learn something. A final thanks must go to everyone at Aerobie, especially Alan and Alex, for creating the ‘Bronze Piston’.
We will post the recipes and techniques very soon.
Whoops!
Thanks to everyone for their interest in the WAC’s 2009. Here are the final 24 competitors for the competition. Good luck everyone!
1. Anders Valde, reining World Aeropress Champion 2008
2. James Hoffman (awaiting flight confirmation details) World Barista Champion 2007
3. Ola Brattås, Nordic Roaster Champion 2008
4. Michael Kuliani, barista from Cortado AS, Oslo
5. Ben Kaminsky (in person?), US Cupping Champion 2009
6. Lars Huse, barista from Java, Oslo
7. Rasmus Helgebostad (alla Tim Varney), Norwegian Cupping Champion 2009
8. Håkon Kinn, The ‘Sammy Piccolo’ of Norway
9. Alexander Scheen Jensen, Solberg & Hansen, 5th place Norwegian Barista Championship 2002
10. Mette-Marie Hansen, Kaffa (Java & Mocca)
11. Morten Wennersgaard, Solberg & Hansen
12. Samuli Ronkanen, all the way from Finland
13. Lucasz Jura, Polish Barista Champion 2007, working at Stockfleth’s
14. Magnus Hoem Iversen, Kaffamisjonen
15. Klaus Thomsen, World Barista Champion 2006 (alla Kristin H R Nielsen)
16. Einar K. Holthe, 2007 Norwegian Barista Champion
17. Thomas Holme, barista at Tim Wendelboe’s
18. Tim Varney, ‘the other Tim’ from Tim Wendelboe’s
19. Stian Horne
20. Anne Lunell, Swedish Barista Champion 2006, from Koppi, Sweden
21. Andrea Gamst, barista from Java
22. Magnus Lindskog, Supreme Roastworks
23. Joar Christoffersen, Supreme Roastworks
24. Frederik Kolderup, Non Dos Wine
Updated rules, etc Wednesday 6th May
Our love for the Aeropress continues here at TW’s. We have decided to execute a 2nd WAC… World Aeropress Championship here in Oslo, to be held on Tuesday 2nd June @ 6pm. The first time around was very unofficial, this time we’ve managed to get the folks at Aerobie to construct a beautiful bronze Aeropress to be the trophy for the winner, this time making the championship that little bit more official and hopefully just as fun!
The rules are fairly straight forward, 3 judges will evaluate, purely based on taste, the best filter style brew from the Aeropress. We want the competition to be as transparent as possible, with the intention of fine tuning the hugely varied technique used to brew on the Aeropress.
General Rules
- everyone will use the same coffee, Amor de Dios from Bolivia. There will be 2 roast dates available on competition day, so it will be up to the competitor to decide rest time.
- the required volume of the drink is 2dl, it is up to the competitor what kind of water is used, no added ingredients are allowed
- there will be heats with 3 competitors per heat. All competitors will have a 30 minute, simultaneous, preparation time. To ensure the drinks are served at a similar temperature – the water must be poured into the Aeropress at the same time, brew temp is optional
- the technique used by the competitor must be in writing and presented to the judges
Equipment
- the supplied grinder will be a Ditting 804, competitors are welcome to bring their own grinder
- water boilers will also be supplied, competitors are welcome to use their own water boiler ie. Über Boiler
- filtrated Oslo tap water (Ph 7.4, Hardness 2.9dH, TDS 110 PPM, 25ml p/L of calcium) will be supplied, competitors can use any water they wish
- any modifications to the actual Aeropress will need to be authorised by the Head Judge and if need be, Alan Adler himself
Finals
- finals will be held on the same day
- as well as showcasing their ideal Amor de Dios brew – as used in the heats, the 3 finalists will be required to present their “Signature Press”, using any coffee, any brew technique, amount of water, etc to create a truly unique brew, however additional ingredients are not allowed.
- the 3 judges, plus remaining competitors, will collectively judge the “Signature Press”
International competitors are welcome to enter, using a provided ‘surrogate’ or ‘step in’ competitor. It will be their responsibility to ensure clear brew instructions are provided. We can send you some coffee to practice with in the lead up to the competition.
1st Prize : “The Gilded Bronze Piston” as shown above, 1kg of TW coffee of your choice, a set of precision scales and maybe even a quote featured on the next Aeropress packaging…
2nd Prize : A set of precision scales and 500g of TW coffee of your choice.
3rd Prize : A pack of spare Aeropress filters, and some time alone with last years Aeropress Champion, Mr. Anders Valde.
Please sign up using the comments section below. There is no limit on competitors, the cut off for entry is 26th May. And there is no entry fee.
There will be more details to follow. Stay tuned…
Being a bit confused by the time difference, I woke up quite early because of some annoying birds outside my hotel window. Although it made me a bit grumpy the beautiful view of flowers from my bedside inspired me to make some of last years Gatundu coffee on my travelmate, the Aeropress, and to read some e-mails.
Although the coffee was delicious I got a real bitter aftertaste in my nouth after reading the newsletter from George Howell and Terroir coffee company. I have copied the essentials from his newsletter below:
“In that vein, the Ethiopian government determined a few months ago that all availability and traceability of individual coffee lots be scrapped. Regional coffee lots were to be graded by the government’s designated authorities and then lump-blended into large trademarked lots. You could buy Yirgacheffe Grade X and know nothing more. This adds value? After strenuous protests from shocked exporters the government relented somewhat: cooperatives could operate independently and retain traceability but not so with any private mills – who often paid farmers for their cherry more than many coops! So this means, as things stand now, that the organic superb Ademe Bedane we currently have will not be available as new crop this year. Even if they produce a lot as refined and flavorful as the one we currently have, tough – it will be dropped into the leveling sea of other lots all ideally from the same region, but in no way required to be. This is commodity thinking at its worst, the very way to guarantee there are no “Ah-hah!” moments that really determine why certain regions become stars commanding higher prices. We pray Ethiopia will relent even at this late time in the current season. Specialty coffee exporters, when recently protesting, were told they were irrelevant because specialty represented 1% of Ethiopia’s sales. That’s vision!”
For our customers it means there probably will be no more Aricha coffee from Ethiopia until the Ethiopian goverment change the new legislation (which may take a while if it ever gets changed).
We still have about 60 kilos left of the Aricha #32, but expect it o vanish from our shelves in 1-2 weeks. So if you want a last sweet taste of this intense coffee, then run down to our store and get your hands on some of the last bags..
Tim W
