After a long day of back-to back AeroPress competitions here in Portland, a new World AeroPress Champion has been crowned—Charlene De Buysere from Belgium. Charlene’s triumph continues Belgium’s reign after last year’s win by Jeff Verellen.
All of the participants competed with the same washed Ethiopian Sidamo from Heart Coffee Roasters and following a passionate effort by the final two ladies, Charlene’s was decided to be the best. After receiving her trophy, Charlene thanked Alan Adler for inventing such a wonderful coffee machine and told him how excited she was about winning a ticket to the Nordic Barista Cup.
The runner up was Ingri Margrethe Johnsen from Norway who came in second place—followed by Emil Ericsson from Sweden, who came in third.
Congratulations to all the finalists and thanks to the organizers, judges and sponsors who made this the biggest and best WAC yet. Next year we’ll need bleachers as well.
posted by bwj
on 04.20.2012, under Misc.
Announcing the Swedish AeroPress Championship 2012
When & Where
Monday, 9 April, 2012
12:00 – 15:00
da Matteo Panetteria
Magasinsgatan 17A, 411 16 Göteborg
Free to compete (limited to 18 competitors)
El Salvador, El Majahual. 100% Honey Processed Bourbon
roasted by da Matteo
Get all the info at:
posted by bwj
on 03.20.2012, under Misc.
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.
World AeroPress Championship
posted by bwj
on 02.13.2012, under Misc.
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.
After hours of AeroPressing, 16 competitors, 10 rounds and 3 tiers—Jeff Verellen, roaster at Caffenation in Antwerp, brought home the World Aeropress Championship along with the golden pump for Team Sausage! Congrats on the win good sir!
posted by bwj
on 10.23.2011, 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.