CHAMPION RECIPES
FRENCH PRESS by World Barista Champion James Hoffman from England
French Press does not use a paper filter, which will result in more coffee oils coming through to the cup. This will brew coffee with a stronger body and mouthfeel.
Coffee:
18g
Water: 300ml
Time:
10 min
Grind:
Medium
Instructions:
1. Heat the water: Heat 300ml water to 96°C (205°F) or wait 1 minute off boil.
2. Preheat: Preheat your French press with hot water. Discard water.
3. Add coffee: Pour the 18g of ground coffee and gently shake the French press to level the grounds.
4. Add water: Pour 300ml of water over the coffee grounds – don’t stir just yet. A crust of coffee grounds will form on top of the water.
5. Stir: After 4-5 minutes (depending on preference), stir the crust. Some grounds will begin to sink to the bottom.
6. Relax: Wait another 4-6 minutes to allow grounds and sediment to sink the bottom.
7. Press: Gently press the plunger down until it sits just above the bed of coffee grounds at
the bottom, being careful not to disturb the grounds.
8. Serve your coffee: Enjoy!
V60 by World Brewers Cup Champion
Chad Wang from Taiwan
If you prefer to filter out coffee oils for a “clean” cup with a medium body, the pour over method is the way to go.
Coffee:
15g
Water: 250ml
Time:
2:15 min
Grind:
Very fine
Instructions:
1. Heat the water: Fill your gooseneck kettle with water and heat it to 93°C (200°F) or bring water to a boil and wait one minute before using it to prepare the coffee.
2. Wet the filter: Insert paper filter into your V60 and set it atop your coffee server. Pour
water over the brewer to wet the filter. This will help remove any paper taste from the filter. Discard the water.
3. Grind and add the coffee: Grind 15g of coffee very finely and put it into the paper filter. Gently shake or tap on the filter to ensure an even level of ground coffee.
4. Prepare equipment: Turn on your scale and set the coffee server and V60 on the scale. Tare the scale to zero.
5. Add the water: Start the timer. Pour 30ml of water, and let the coffee bloom for 30 seconds before continuing.
6. Add more water: At the 30 second mark, CENTER POUR 230ml of water over 40-45 seconds. At 2:00-2:15, drawdown should be complete.
7. Serve your coffee: Enjoy!
AEROPRESS by World Aeropress Champion Wendelien van Bunnik from the Netherlands
It is a very versatile method that allows you to make filtered coffee using many different techniques. While this doesn’t make true espresso, since AeroPress only reaches around 1-2 bars of pressure during extraction (vs. 9 bars for true espresso), it’s still a great option to make delicious coffee at home.
Coffee:
30g
Water: 200ml
Time:
60 seconds
Grind:
Coarse
Instructions:
1. Heat the water: Bring 200ml of water to a boil then let it cool for about 1 minute.
2. Grind the beans: Measure out 30g of coffee beans and grind medium coarse.
3. Wet the filter: Pour a little water to wet the filter.
4. Add coffee: Pour 30g coffee into the Aeropress.
5. Add water: Pour 100ml of water over the coffee in 10 seconds.
6. Stir: Use the paddle stirrer (or a spoon) to stir 20 times in 10 seconds.
7. Remove air: Secure the filter cap with the rinsed filter over the brewer and gently expel excess air.
8. Press: At 40 seconds, flip the AeroPress over your cup and press to allow the coffee to flow through coffee. You should end up with roughly 60g of extracted coffee.
9. Add more water: Add 100ml of water to the extracted coffee.
10. Enjoy: Taste and add more water until you find the desired strength.
CHEMEX by Thai Barista Champion
Athip Archalerttrakool from Thailand
If you prefer to filter out coffee oils for a “clean” cup with a medium body, the pour over method is the way to go.
Coffee:
20g
Water: 280ml
Time:
2:30 min
Grind:
Coarse
Instructions:
1. Heat the water: Fill your gooseneck kettle with 280ml of water and heat it to 93°C (200°F)
or bring water to a boil and wait one minute before using it to prepare the coffee.
2. Wet the filter: Insert a paper filter into your Chemex and pour water over the brewer to wet
the filter. This will help remove any paper taste from the filter. Discard the water.
3. Grind and add the coffee: Grind 20g of coffee coarsely and put it in the paper filter.
Gently shake or tap on the filter to ensure an even level of ground coffee.
4. Add the water: Start the timer. Add 40g water gently poured in circles starting from
the center moving outwards, and let the coffee bloom for 30 seconds.
the center moving outwards, and let the coffee bloom for 30 seconds.
5. Add more water: Continue to slowly pour water up to 280ml in a circular motion, taking
breaks of a few seconds in between pours. At 2:30, drawdown should be complete.
6. Serve your coffee: Enjoy!