Aeropress Championship competitor debrief.
A couple of weeks ago, The Bower Coffee Co. hosted the Ontario Regional Aeropress Competition.
We challenged two of our staff members, Adam and Al, to go deep into the rabbit hole and test their Aeropress recipes against the competition.
The coffee for the event was supplied by September Coffee Roasters—an anaerobically processed Pink Bourbon from Wilder Lasso in Huila, Colombia. This coffee packed a vibrant, fruity punch, leaving competitors the challenge of crafting a recipe that would stand out on the judges' table.
In this post, we take a look at Adam and Al’s approach to dialing in the coffee, exploring the variables they experimented with to maximize its potential.
A quick history of the Aeropress?
The Aeropress was invented by Alan Adler, founder of Aerobie, the company best known for its ring frisbee.
Since its release in November 2005, the Aeropress has become one of the most recognized brewers on the market, earning a place on some of the world’s most reputable café brew bars, including Tim Wendelboe, The Barn, and Coffee Collective.
The Aeropress competition continues to grow in popularity, offering a more casual setting compared to official coffee competitions like the World Barista Championships and Brewers Cup.
Approaching the championship coffee.
For newcomers to specialty coffee, the sheer variety of beans and brewing methods can feel overwhelming.
Some coffees have intense flavor profiles due to new and experimental fermentation techniques, designed to amplify complexity in the cup.
One such method is anaerobic fermentation, in which coffee cherries—either whole or de-pulped—are placed in a sealed, oxygen-free environment.
This process alters the fermentation pathway, leading to distinct, sometimes extreme flavor characteristics that can surprise and even challenge the palate.
Starting Point: Building a Recipe
When testing a new coffee, starting with a tried-and-true baseline recipe helps create a control sample, providing a reference point for all future brews.
There is a wealth of Aeropress brewing techniques online, giving access to various styles and approaches.
Al shares his experience:
“Before the competition, my use of Aeropress was strictly personal—novice-level brewing.
“I kept my recipes simple, aiming for something drinkable on my days off from working at the Ministry.
"I started with James Hoffmann’s ‘Ultimate Aeropress Recipe,’ which I found to be a solid introduction to any coffee.
“It served as a base to build upon while deciding which flavors I wanted to highlight in the cup.”
James Hoffmann’s method focuses on streamlining Aeropress brewing, testing the impact of each variable, and refining the process into a straightforward recipe that minimizes unnecessary complications.
Adam discusses his own approach:
"To begin, I followed a basic recipe from the Ministry of Coffee brew guides.
"This coffee had an incredibly aromatic quality, with each brew releasing a sweet, juicy berry fragrance.
"My first brew wasn’t ideal—it was heavy in body and lacked clarity. But once I fine-tuned the recipe, it became an enjoyable drink.
"I mostly referenced winning competition recipes from the World AeroPress Championship website, identifying what worked and what didn’t for me.”
Seeking inspiration from previous competitors can help unlock unique qualities in the coffee—sometimes in ways you might not have considered before.
Making Adjustments
When tweaking a brew recipe, it's best to adjust only one variable at a time to fully understand its impact on the final cup.
Adam notes:
"I found that blooming with room-temperature water made the biggest difference—it likely dropped the overall brew temperature.
"The trend among competitors seems to be brewing with cooler water, and it appears to be correct.
"But what surprised me the most was the difference between a flat burr grinder and a conical burr grinder.
"The conical grinder produced sweeter coffee with more body, but it didn’t achieve the sparkling acidity I was aiming for. Switching to a flat burr grinder made a significant improvement.”
Most portable grinders use conical burrs, which are generally preferred for espresso brewing.
Flat burr grinders, on the other hand, produce a more uniform grind size, leading to a cleaner extraction and a more balanced cup profile.
Al shares his insights:
"Grinding coarser made a huge difference for me—it brought out a fruity note that I found really enjoyable.”
Grinding coarser allows for gentler extraction, which can emphasize fruitier flavors in a coffee.
Another major consideration in Aeropress brewing is the method itself—standard vs. inverted.
The standard method places the Aeropress directly on the brewing vessel, requiring the plunger to be inserted and pulled upward to create a vacuum, holding water in place throughout the brew.
The inverted method stands the Aeropress upright with the plunger inserted before adding coffee and water. Many brewers prefer this method because it prevents early water loss, but flipping the brewer onto a vessel can be tricky in practice.
Final Recipes
Adam's Final Recipe
Position: Inverted
Dose: 18g
Grind: 885 microns or 5.5 on EK
Water: Filtered water at 192°F (160g)
Filter: 2x Paper filters (rinsed)
Method:
Place Aeropress in inverted position and add 18g of coffee.
First pour: Add 50g of room-temperature or slightly warm water for blooming. Stir gently 5–10 times, then let bloom for 30–40 seconds.
Second pour: Add 110g of water, then stir gently in a North-South-East-West motion for 10–15 seconds.
Let steep for 1 minute.
Flip and press: Slowly press for 30–40 seconds, aiming for 160g of brewed coffee.
Dilution: After pressing, add 20–30g of room-temperature water to taste.
Al's Final Recipe
Position: Inverted
Dose: 18g
Grind: 17 clicks on Timemore Chestnut C3
Water: Filtered water at 88°C
Filter: 1x Paper filter (rinsed)
Method:
Add coffee and 72g of water, swirl 3 times.
At 0:30, fill to 170g.
At 0:45, fill to 246g.
Steep until 1:50, then flip and press for 30–35 seconds.
Add 30g of bypass water.
Pros and Cons of the Aeropress
Adam’s take:
"There are many pros—it's affordable, nearly indestructible, brews quickly, uses inexpensive filters, and is just plain fun.
"The only downside for me is the increased body, which isn’t always desirable. I love the crystal-clear body of a V60; Aeropress brews remind me of a long black.”
Al’s perspective:
"Aeropress offers control over many brewing variables, which helps you discover unique flavors and develop a deeper understanding of extraction—skills that translate to other coffee brewing methods.
"I personally don’t see any downsides, but I can imagine that someone wanting a quick, fuss-free morning coffee might find it too involved."