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Brew guide · AeroPress

The AeroPress world champions' recipes, with timer.

At the World AeroPress Championship, competitors bring their own recipe and brew against each other in knockout rounds until one recipe wins. Here are the winning recipes from 2021 to 2025, as the championship publishes them. Pick a year and the timer guides you through every step.

Winning recipe

Won in 2025 by Némo Pop, Australia
Coffee
18 g
Water
100 g+ 70 g bypass at 50 °C

Before you start

Pour 70 g of bypass water at 50 °C into the carafe. Grind slowly, blow out the chaff and sift out the fines at 200 µm. Put the AeroPress with a Flow Control cap and two paper filters on the carafe and add the coffee. Water: 125 ppm, 84 °C.

Temperature
84 °C
Brewer
Upright
Grinder
31 clicksComandante Trailmaster X25, sifted at 200 µm
Brew time
1:10+ 5 min prep
Guided BrewStep 1 of 3
0:25left in this step
Pour to 100 g0:00 → 0:25 · 100 g
  1. 0:00 Pour to 100 g
  2. 0:25 Stir
  3. 0:50 Press gently
  4. 1:10 Done

Beeps at every step. Keep this page open while you brew.

Before you start

Pick a year above: the card shows what that recipe needs, from the water to the grinder. Four of the five brew inverted. The AeroPress stands upside down on its plunger, with the open chamber facing up, so nothing drips through while the coffee steeps. To press, you put the cap with the filter on and flip it onto the server in one go.

What you need

  • AeroPress with paper filters. 2025 uses the Flow Control cap and two filters, 2021 two filters as well, 2024 one Aesir filter.
  • Kettle you can set to a temperature: the recipes range from 80 to 96 °C
  • Scale, ideally accurate to 0.1 g
  • Grinder: the clicks in the recipes only fit the grinder named next to them
  • Stirrer, or a chopstick as in 2023
  • Server to press into, and a second one for 2021
  • Sieve for 2022 and 2025, if you want to sift out the fines like the champions

Step by step

2025: Némo Pop, Australia

  1. 0:00

    Pour to 100 g

    Start the timer and pour 100 g of water at 84 °C, so all the coffee gets wet.

  2. 0:25

    Stir

    Stir in a cross: north-south twice, then west-east twice. Then wait until 0:50.

  3. 0:50

    Press gently

    Press the plunger down gently, for about 20 seconds.

  4. 1:10

    Done

    The coffee is now in the carafe with the bypass water. Serve.

2024: George Stanica, Romania

  1. 0:00

    Bloom with 50 g

    Start the timer and pour about 50 g in 5 to 6 seconds. Let it bloom for about 30 seconds.

  2. 0:35

    Pour to 100 g, stir

    Pour another 50 g in 5 to 6 seconds, up to 100 g. Then stir for 10 seconds in a cross: north, south, east, west. While it steeps, rinse the filter, switch off the kettle and take its lid off.

  3. 1:20

    Cap on, air out

    Put the cap with the filter on and gently push the air out, for about 10 seconds.

  4. 1:35

    Swirl, flip, press

    Swirl, flip the AeroPress onto the server and press gently for 30 to 40 seconds. You get about 76 to 79 g.

  5. 2:10

    Dilute

    Add hot water from the kettle until the server holds 130 to 135 g, then 20 to 30 g of 0 ppm water at room temperature.

  6. 2:30

    Done

    Serve.

2023: Tay Wipvasutt, Thailand

  1. 0:00

    Pour to 100 g

    Start the timer and pour 100 g of water at 89 °C.

  2. 0:30

    Stir

    Stir for 5 seconds with the side of a chopstick.

  3. 0:45

    Add 2 g of coffee

    Add the remaining 2 g of coffee.

  4. 0:55

    Stir, cap on

    Stir for another 5 seconds. Then push out the air and close the cap.

  5. 1:35

    Flip and press

    Flip the AeroPress carefully and press for about 30 seconds. You get about 75 g.

  6. 2:05

    Dilute

    Add room-temperature water up to 115 g, then hot water up to about 155 g.

  7. 2:25

    Done

    Taste and serve.

2022: Jibbi Little, Australia

  1. 0:00

    Pour to 94 g, stir 35 times

    Start the timer, pour 94 g of water at 90 °C and stir gently 35 times.

  2. 1:20

    Cap on, air out

    Screw on the cap and push out the remaining air.

  3. 1:30

    Flip

    Flip the AeroPress onto the server.

  4. 1:40

    Press for 30 seconds

    Press for 30 seconds, until 2:10. You get about 58 to 64 g of concentrate.

  5. 2:10

    Dilute

    Add water at 90 °C until the server holds 150 g.

  6. 2:30

    Done

    Serve.

2021: Tuomas Merikanto, Finland

  1. 0:00

    Pour to 50 g

    Start the timer when the water hits the coffee and pour 50 g at 80 °C by 0:10.

  2. 0:10

    Stir 3 times

    Stir very gently 3 times, back and forth.

  3. 0:15

    Pour to 200 g

    Pour up to 200 g by 0:30.

  4. 0:30

    Let it brew

    Leave it until 0:50.

  5. 0:50

    Stir 3 more times

    Stir very gently 3 more times.

  6. 1:00

    Air out, cap on

    Push out the excess air and attach the cap. Let it brew until 1:40. At 1:35, put the jug on top of the AeroPress.

  7. 1:40

    Flip and press

    Flip both together and press right away, until 2:00.

  8. 2:00

    Swirl, pour over

    Swirl it to cool it down, then pour it from a height into the second jug.

  9. 2:30

    Done

    Serve. This recipe is not diluted.

Five recipes side by side

All five use 18 g of coffee, four brew inverted, and the water ranges from 80 to 96 °C. Almost all of them dilute: three after pressing, 2025 with bypass water already in the carafe. Only the 2021 recipe is not diluted.

YearRecipeAt the end
2025 · Némo Pop, AustraliaUpright, 18 g of coffee, 100 g of water at 84 °CRuns onto 70 g of bypass water at 50 °C
2024 · George Stanica, RomaniaInverted, 18 g of coffee, 100 g of water at 96 °C in two poursDiluted to 130–135 g, then 20–30 g of room-temperature water
2023 · Tay Wipvasutt, ThailandInverted, 16 g of coffee plus 2 g at 0:45, 100 g of water at 89 °CDiluted to about 155 g
2022 · Jibbi Little, AustraliaInverted, 18 g of coffee, 94 g of water at 90 °C, stirred 35 timesDiluted to 150 g
2021 · Tuomas Merikanto, FinlandInverted, 18 g of coffee, 200 g of water at 80 °CNot diluted

Where the recipes come from: all five are on the recipe page of the World AeroPress Championship, along with second and third place. Where a recipe only gives a rough time ("press for about 20 seconds"), the timer rounds it. For 2022, aeropress.com gives 92 °C instead of 90 °C; we follow the championship. The history in the FAQ is from the championship's page Our story (so far).

FAQ

What is the World AeroPress Championship?

A brewing competition that looks for the best cup of AeroPress coffee. Competitors brew against each other in fast knockout rounds, and national championships send their winners to the World Final. The first one took place in Oslo in 2008, with three competitors. Today there are national championships in more than 60 countries.

Why are most winning recipes diluted?

Because they brew a strong concentrate with little water, about 60 to 80 g, and only bring it to drinking strength afterwards. The water at the end sets the strength: in 2022, Jibbi Little aims for a TDS of 1.3 to 1.35 %. In 2025 the coffee runs straight onto bypass water waiting in the carafe. Only Tuomas Merikanto's 2021 recipe brews with 200 g and is not diluted.

Do I need the same grinder and water?

No. The clicks only fit the grinder named next to them. With your grinder, adjust by taste: if it tastes sour, grind finer; if it tastes bitter, coarser. The champions' water is mixed precisely, to about 85 to 90 ppm in 2024 and 125 ppm in 2025. Soft water comes closer to that than hard tap water.

What does inverted mean?

Upside down: the AeroPress stands on its plunger and the open chamber faces up, so nothing drips through while the coffee steeps. To press, you put the cap on and flip it onto the server. Four of the five winning recipes brew this way, only 2025 stands upright. How the AeroPress works upright is in our AeroPress guide.

Which recipe should I start with?

With 2021: no sieve, no diluting, just two filters and a second server. 2025 is done fastest, at 1:10, but it needs the Flow Control cap and a sieve.

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