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Set Up:

Brewer Position: Inverted
Filter: 1 Paper Filter, Rinsed⁠
Dose: 18g total; 16g in step 1 and 2g in step 3
Water: Perfect Coffee Water, 81.5% strength⁠, 89°C
Grinder: 1ZPresso ZP6, 65 clicks⁠
Time: 2:10
Coffee: Washed Kenya AB from Karindundu, Nyeri sourced by Cafe Imports, roasted by Fieldwork Coffee, profiled on a ROEST, packed on a SOVDA Pearl Mini, in a custom EcoBarista home compostable bag.⁠


1. Put 16g coffee into the AeroPress and pour hot water for 100g⁠
2. Use 1 side of a chopstick and stir for 5 seconds at 0:30⁠
3. Put in another 2g of coffee at 0:45⁠
4. Stir for another 5 seconds at 0:55⁠
5. Press down the AeroPress to bring the plunger up and remove any excess air. Close the cap⁠
6. Flip carefully and press down at 1:35 for about 30 seconds. Your yield should be around 75g +/-⁠
7. Bypass with room temperature water to 115g⁠
8. Bypass with hot water to 155g +/-⁠

9. Taste and serve.⁠

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