This Sunday in Milan, a global showdown of AeroPress techniques will take over the Marco booth at HOST. Individuals from around the world (myself included) will compete for the golden AeroPress and a place in the WAC Hall of Fame. Press down!
More about the World AeroPress Championships
posted by bwj
on 10.18.2011, under Misc.
This fall, a test of precision timing and perfected plunger pushing will result in crowning a new World AeroPress Champion. The event is set to take place on the 23 of October at HOST (International Exhibition of the Hospitality Industry). This year’s WAC will be graciously hosted by Marco & Über at their exhibition booth along with the support of Aerobie, maker of the AeroPress, in tow.
The AeroPress is one of my personal favorite brew methods and yours truly will be headed to Milan to represent DCILY in the event. I’m excited to be WACing next to an impressive lineup of international coffee talent.
The 2011 competitor list:
- Robert Benge, Cafe Cesura - Seattle, USA
- Alexander Paull, White Horse Coffee – Sydney, Australia
- Colin Harmon, 3FE – Dublin, Ireland
- Megumi Ueno, Brew Bar Cafe – Belfast, Ireland
- John Stubberud, Kaffee-Alchemie – Salzburg, Austria
- Steve Souphanthong, Social Coffee Company – Ontario, Canada
- Ben Toovey, Genovese Coffee – Melbourne, Australia
- James Hoffmann, Square Mile Coffee Roasters – London, England
- Matthew Davis, AIR Coffee Roasters – Sydney, Australia
- Tim Wendelboe, Tim Wendelboe – Oslo, Norway
- Noriko Sunaga, Manly Coffee – Fukuoka, Japan
- John Gordon, Square Mile Coffee Roasters – London, England
- Pavol Csiba, Green Plantation Coffee – Komarno, Slovakia
- Joshua Wismans, Alterra Coffee Roasters – Milwaukee, USA
- Brian W. Jones, Dear Coffee, I Love You – Göteborg, Sweden
- Jeff Verellen, Caffenation – Antwerp, Belgium
- Paweł Trzciński, Java Coffee Company – Warsaw, Poland
- Gwilym Davies, Prufrock – London, England
The 2011 judges:
- David Walsh, Marco - Ireland
- Mark Dundon, Seven Seeds – Australia
- Anne Lunell, Koppi – Sweden
The rules are straight forward and what matters above all is how the coffee tastes. Each round will be 8 minutes, with 5 minutes of prep time and 3 minutes to brew 2dl of coffee for the judges. The coffee used is up to the competitor, but it must be of Kenyan origin and served along with a written explanation of the technique used. Each coffee will then be judged blind and scored accordingly.
Until then, I’ve got a lot of Kenyas to sample and a technique to perfect.
More info at World AeroPress Championship
If you have no idea what an AeroPress is, here’s a good introduction.