Best AeroPress Recipes

The top ten best Aeropress recipes from championship-winning baristas and brewers around the world.

Championship-Winning AeroPress Recipes

Every year AeroPress hosts a global competition where baristas and home brewers from around the world compete for the title of World AeroPress Champion. Over the years, wildly different approaches have won the World AeroPress Championship—from inverted methods with ultra-fine grinds to standard orientations with coarse coffee and low water temperatures.

There are plenty of ways to improve your AeroPress technique, but studying the recipes that have won on the world stage is one of the best places to start. If you're new to the AeroPress, we recommend reading our AeroPress in-depth basics guide first. And if you want to understand the inverted method used by many champions, check out our guide on how to brew with the AeroPress inverted method.

Getting Started

Before diving into the championship recipes, let's cover the essentials. Every winning recipe relies on three fundamentals: great coffee, a consistent grind, and properly heated water. That's really all you need.

Coffee

Premium, freshly roasted coffee is the number one factor in a great AeroPress brew. Stale or low-quality beans will produce a flat, lifeless cup no matter how perfect your technique. Look for specialty-grade coffee roasted within the past two weeks.

Grinders

A burr grinder is essential. Consistency is the key to even extraction—burr grinders produce uniform particles so every ground extracts at the same rate. This is what separates a good cup from a championship-level one.

Water

Properly heated water makes a huge difference. Championship recipes use temperatures ranging from 78°C to 92°C—well below boiling. Use a thermometer or temperature-controlled kettle for precision.

Wendelien van Bunnik

Netherlands · Inverted Method

Recipe Details

Coffee
30g, fine grind
Water
100g at 92°C
Method
Inverted
Total Time
~40 seconds

  1. Add 30g of fine-ground coffee to the inverted AeroPress.
  2. Pour 100g of water at 92°C.
  3. Stir for 10 seconds.
  4. Flip and press at approximately 40 seconds.
  5. Add 100g of hot water to the concentrate to dilute.

Carolina Ibarra Garay

USA · Inverted Method

Recipe Details

Coffee
34.9g
Water
100g at 85°C
Method
Inverted
Stir Tool
Chopsticks

  1. Add 34.9g of coffee to the inverted AeroPress.
  2. Pour 100g of water at 85°C and steep for 30 seconds.
  3. Stir with chopsticks for 30 seconds.
  4. Flip and press for 30 seconds.
  5. Add 60g of water at 85°C and 40g of room-temperature water to the concentrate.

Paulina Miczka

United Kingdom · Inverted Method

Recipe Details

Coffee
35g
Water
150g at 84°C
Method
Inverted
Press Time
30 seconds

  1. Add 35g of coffee to the inverted AeroPress.
  2. Pour 150g of water at 84°C over 15 seconds.
  3. Stir for 20 seconds.
  4. Wait 30 seconds.
  5. Flip and press for 30 seconds.
  6. Add 160–200g of water at 84°C to the concentrate.

Filip Kucharczyk

Poland · Inverted Method

Recipe Details

Coffee
35g, coarse grind
Water
150g at 81°C
Method
Inverted
Dilution
100–120g at 81°C

  1. Add 35g of coarse-ground coffee to the inverted AeroPress.
  2. Pour 150g of water at 81°C over 15 seconds.
  3. Stir for 15 seconds.
  4. Wait 30 seconds.
  5. Swirl gently and plunge.
  6. Add 100–120g of water at 81°C to the concentrate.

Lukas Zahradnik

Slovakia · Inverted Method

Recipe Details

Coffee
20g
Water
230g at 79°C
Method
Inverted
Plunge Time
45 seconds

  1. Add 20g of coffee to the inverted AeroPress.
  2. Pour 60g of water at 79°C and bloom for 30 seconds.
  3. Add 170g of water at 79°C over 10 seconds.
  4. Flip and plunge for 45 seconds.

Shuichi Sasaki

Japan · Standard Method

Recipe Details

Coffee
16g, coarse grind
Water
250g at 78°C
Method
Standard
Plunge Time
75 seconds

  1. Add 16g of coarse-ground coffee to the AeroPress in standard position.
  2. Pour 40g of water at 78°C and bloom for 25 seconds.
  3. Stir exactly 5 times.
  4. Add 210g of water at 78°C.
  5. Plunge for 75 seconds.
  6. Stop pressing and leave approximately 45g of slurry in the chamber.

Jeff Verellen

Belgium · Standard Method

Recipe Details

Coffee
17g, coarse grind
Water
270g (50g at 83°C + 220g at 79°C)
Method
Standard
Bloom
40 seconds

  1. Add 17g of coarse-ground coffee to the AeroPress in standard position.
  2. Pour 50g of water at 83°C and bloom for 40 seconds.
  3. Add 220g of water at 79°C.
  4. Plunge for 30 seconds.
  5. Stop pressing and leave approximately 50g of slurry in the chamber.

Charlene de Buysere

Belgium · Standard Method

Recipe Details

Coffee
18.3g, coarse grind
Water
250g at 85°C
Method
Standard
Bloom
30 seconds

  1. Add 18.3g of coarse-ground coffee to the AeroPress in standard position.
  2. Pour 40g of water at 85°C and bloom for 30 seconds.
  3. Add 210g of water at 85°C.
  4. Plunge slowly until complete.

Jeff Verellen

Belgium · Standard Method

Recipe Details

Coffee
17g, coarse grind
Water
260g at 80°C
Method
Standard
Slurry Left
~50g

  1. Add 17g of coarse-ground coffee to the AeroPress in standard position.
  2. Pour 40g of water at 80°C and bloom.
  3. Add 220g of water at 80°C.
  4. Plunge halfway.
  5. Stop pressing and leave approximately 50g of slurry in the chamber.

Marie Hagemeister

Denmark · Inverted Method

Recipe Details

Coffee
20g, filter grind
Water
Fill almost to top, 80°C
Method
Inverted
Stir
10–12 seconds

  1. Add 20g of filter-ground coffee to the inverted AeroPress.
  2. Fill with water at 80°C almost to the top.
  3. Stir for 10–12 seconds.
  4. Flip and press until just before the hiss.

Lukasz Jura

Poland · Inverted Method

Recipe Details

Coffee
19.5–20g, filter grind
Water
200g at 80°C
Method
Inverted
Stir
10–12 seconds

  1. Add 19.5–20g of filter-ground coffee to the inverted AeroPress.
  2. Pour 200g of water at 80°C.
  3. Stir for 10–12 seconds.
  4. Flip and press.