Last weekend was the 4th and last regional Barista Cup of the year in Sweden. For this round, the barista competitions were combined with an all day public event called Coffee Feast GBG, organized by da Matteo and held at their roastery.
We have a simple idea with the event – to make it more public and more enjoyable for many more than just us avid coffee people.
The free event included a multi-roaster coffee lab in the morning and an evening party with food, drinks and live music. Best of all, they organized a Lunch Beat to warm up the crowd before the barista competitions began in the afternoon.
The first rule of Lunch Beat is everybody must dance.
The second rule of Lunch Beat is everybody must dance.
And so on…
For the first time on US soil, the World AeroPress Championship 2012.
Registration is now open for this year’s World AeroPress Championship. It will be taking place at this summer’s SCAA Event in Portland, Oregon between April 19 – 22. I competed in last years WAC and had a great time—this years will only be bigger and better. If you’re interested in competing, space is limited, so register early and often! Visit the official WAC website for all of the registration details.
A bit delayed, but I wanted to share a recap as well as my recipe used at the World AeroPress Championship that took place last weekend in Milan. Overall, the event was a lot of fun (things always are with good people) and there was a surprising turnout for the audience. Marco’s generosity in handing over their booth for most of the day was greatly appreciated and the organizers did their best to keep things organized.
What I love most about this competition is seeing how many different ways people use the same brewing device. Everyone has their own unique twists to the method and of the 18 competitors, almost everyone used a different coffee. I was envious of the judges position to taste them all.
I choose to compete with the Kieni from Nyeri, Kenya, roasted for me by Linus at The Coffee Collective (you can read about his trip to the farm here & here). I tried this coffee at Vandaag in New York a few weeks ago, and even though it was old, it was one of the best Kenyan coffees I’ve had all season. Since I was passing through Copenhagen on my way back from the States, I stopped in to get some coffee right out of the cooling tray.
While I had tasted the coffee, I hadn’t had much time to spend brewing it myself before the competition. The morning of the competition I brewed two AeroPresses—one with paper, and one with a new Able Disk. The paper was under-extracted and the disk was over-extracted. But I liked the way the disk emphasized the big, round mouthfeel of the coffee. I made some notes on how to adjust and waited until I was called to compete.
My AeroPress method:
Inverted AeroPress & disk filter
16g of medium(+) ground coffee (6.75 on the Über Grinder)
218g of water (92.2°c on the Über Boiler)
15 seconds to pour 100g of water
Stir 5 times, then add remaining 118g of water
Put on pre-heated disk filter and cap
At 1:10 flip AeroPress onto vessel
At 1:15, begin pressing
Finish pressing at 1:45 (leaving the last few grams of water unpressed)
Let cool and enjoy!
This method won me a spot in the semi-finals where I put up another good coffee that challenged the judges, but it ultimately lost to Alex Artemov who went on to place 3rd and Joshua Wismans—another American currently living in Sweden—who went on to take 2nd place using Koppi. I finished in the top 6, which was encouraging in itself, and I learned a lot in the process. I’m looking forward to the next WAC, but also to brewing on a Chemex for a change.
See Jeff Verellen’s winning method here.
See more photos from the World AeroPress Championship on Flickr.