You read the title right, I'm competing in an Aeropress competition and so I want to share with you my competition recipe. By the time you've watched this video, I've already competed with this recipe so this is either a competition championship recipe or a loser's recipe.

But I mean, hey, who's actually counting, right? So let me share this recipe with you now. This is a great recipe for elevating extraction levels in a cup. One thing I find about the Aeropress is that although I like the brews it creates, they're often under-

extracted and just lacking the punch I'd like from a percolation brew. Now to do this, we're gonna need a few things first. We're going to need an Aeropress. Now I'm using the original Aeropress today. You can use the Go, it really doesn't matter.

We're also going to need a server, something to serve your coffee in, a small carafe. This is the Fellow one. It doesn't really matter which it is. Today we actually need two, so I'm gonna use a milk jug for my secondary here. You also

need a stir stick. Now I'm going to use the Aeropress - I'm not sure what this is, this a spoon, a stir stick, an Aeropress beaver tail, whatever this is. Make sure you have one of these on hand, and somebody tell me what the name of this

thing is. Also, you need two filters, not one. These are the original Aeropress filters. You need a scale, preferably something that has a timer built in. If not, use your phone or some kind of timing device. A coffee grinder to grind your coffee fresh now.

today I'm going to use the easy Presto X pro more on this grinder at another time and then we need something to serve our coffee into. If you're not aware of the competition rules from the Aeropress competitions, check a link down below in

the description. I've got them all there. There's there's a lot of them but the three that really kept me up at night and and made me lose a lot of sleep were: number one, 18 gram max dose for my coffee. Can't use more, you can use less.

Number two was that I have to serve a minimum of 150 milliliters of coffee. And then number three is I had to brew this under five minutes. That one was probably the one that got me the most because the other ones I can adapt to. Time is

something that really helps us elevate extraction. So let me share how I did this, how I competed, but first before before we dive into this recipe, a quick ad from today's sponsor, which is Counter Culture. Let me tell you about them, they're really rad and I highly

recommend their products. This is flash frozen coffee perfectly extracted to your door and you can brew them really quickly. Let me show you how it works. You get these boxes delivered to your door from roasters like Onyx Coffee Labs, there's Southern Weather, that Nanogenji

a lightly roasted Ethiopian washed Ethiopian and this one right here Square Mile showed us to James Hoffman. This is a light roasted Rwandan washed Bourbon and what happens is it comes with these little capsules and in here is perfectly extracted flash frozen coffee. All you

have to do is run this under hot water, you take this and then you add it to a server, and then you add some water. And you know, you can measure this out or you can eyeball it. Now I normally put about eight ounces of hot water in there and

it melts it absolutely perfectly. And what happens is this is really delicious coffee. Shouldn't be that good, obviously. You can see the names of roasters who believe in Cometeer and I think you should check it out. I've got you covered for the first

two orders, you can get 25% off if you use code Kyle25 at checkout or use the link down below, cometeer.com/kyle. Check it out. Thank you Cometeer so much for sponsoring this video. Okay, let me walk you through how to brew this

competition recipe. For context, I had five minutes to prep my station and five minutes to brew my cup and serve it to judges. In that five-minute prep time, I use that to turn on my kettle and boil the water to 200 degrees, sorry, 210

degrees Fahrenheit or 99 degrees Celsius, and as well as pre-gram my coffee. 18 grams of coffee, ground finer than I would for V60. Step number one is to take two Aeropress filters and add them to an Aeropress cap. No pre-rinse necessary.

We're then going to take the Aeropress cap and add it to our Aeropress body, and then place this body on top of the brewer. We're then going to add our pre-ground coffee to the Aeropress brewer. This is going to use the standard

method we're not going to go inverted once you've added your coffee to the AeroPress you want to shake this back and forth real good you want a flat bed of coffee after you've added your coffee to the AeroPress put this on a scale zero out your scale and I want you to

add 60 grams of water quickly starting a timer as soon as your water hits those coffee grounds now once you have your coffee blooming I want you to take the stir cup and I want you to agitate it real good about back and forth motions

making sure that all the grounds are incredibly saturated and at 20 seconds fill up the AeroPress to 225 grams of hot water at 225 grams we're then going to take our stir stick again and I want you going to back and forth motion not

swirls and I'll explain why later all the way to the bottom of the bed and then you're going to agitate for about five seconds and then work slowly all the way back up back and forth back and forth add the plunger remove the AeroPress

from the scale get the scale out of the way and your coffee is going to be sitting here and brewing for a couple minutes at 2 minutes and 45 seconds you're gonna then gonna remove the plunger and I'll give you some more

instructions so while we're waiting for this let me explain why we want that back and forth motion we are actually stealing this idea from Jonathan Gagne's recipe and the idea of creating a flat bed to elevate extraction swirling motions has proven to create domes in

the bed of coffee, and when pressing the Aeropress, water can escape through the sides of the bed. We want a nice even kind of pressure, similar to espresso extraction, and pressing through to elevate as much sweetness and as much extraction as we can from this coffee. Now we're at about

two minutes here again at 2:45. We're going to remove the plunger, and I'm going to take this stir stick one more time. I'm going to go back and forth all the way to the bottom of the bed and then stir for about 10 seconds. Work all

the way up. At three minutes, we're then going to take our plunger, and we're gonna press for about 45 seconds to one minute. [Music] Once you hear that hiss, feel free to press through that just gently, but you do not want to compact that bed of

coffee. Remove this Aeropress and just invert it and put it aside. Now, this is a very crucial stage. During competition, I wanted this to be as cool as possible so that the judges could palate what flavors they were experiencing from the coffee. So what I did is took a secondary

server, and I did a little journey pour into the second server and try to aerate this and just bring down that temperature as much as possible. And the remaining time that I have now at this point, I had about 45 seconds to cool it down as much as possible. It's not a lot

of time, so what I did is poured it back and forth a couple times and then in the server for the last five seconds I swirled this to just aerate it some more, bring down that temperature as much as possible, and right to the last minute of

In the competition, I poured this into my Aeropress, served that to the judges. Now, if done properly and achieving a flat bed of coffee, you should see pretty good extractions. I achieved a 22 and a half percent extraction on this recipe, which for the Aeropress is pretty impressive.

You can probably do more, but again, in a competition setting with those time limits, it was pretty good. So go try this and let me know what you think about it. If you do try it, tag me on Instagram, let me know what you thought of this recipe.

Now, keep in mind this is a competition recipe, so the cup is big, it's bold, it's not delicate. But it reminds me of some of my favorite percolation brews from like a V60. And this coffee here, I currently don't know what it is. It's

surprise coffee from Leaderboard who's putting on a competition, but me and my friend Josh think it's an anaerobic from Mexico and it's a Geisha varietal. So it's got a lot of acidity, it reminds me of white grapes, but it could be

completely wrong. And by the time you're watching this, I'll know anyways. Let me know what you guys think. I'll drop a vlog on my whole process of this competition soon so you can see what happened and experience the whole

process like I did. We'll see you guys all in the next video. Hit that like button, subscribe if you haven't already. I love you guys all. Peace. [Music] Foreign [Music]

My AEROPRESS COMPETITION RECIPE

Hey friend! 

As a coffee nerd, creator, business owner and "coffee professional" I created this channel as someone with a deep passion for helping you create better coffee at home. As this channel has grown so has my portfolio and expertise in the industry. I hope to share information and education as both a home coffee geek but also as a coffee pro. I'm incredibly grateful to be here, please join along for the ride!


Kyle Rowsell

에어로프레스 대회 레시피 소개

이 동영상은 에어로프레스 대회에서 사용되는 레시피를 설명합니다.

이 레시피는 에어로프레스 브루잉의 추출 수준을 향상시키는 것을 목표로 합니다.

필요한 장비가 나열되어 있습니다: 에어로프레스, 서버, 저어 스틱, 필터, 저울, 타이머, 그라인더.

대회 규칙이 언급되어 있습니다: 최대 커피 용량 18g, 최소 150ml 제공량, 5분 이내 추출.

스폰서 광고: 코메티어 플래시 프로즌 커피

코메티어가 스폰서로 참여하여 완벽하게 추출된 급속 냉동 커피를 제공합니다.

제품이 설명되고 사용법이 시연됩니다.

시청자에게 할인 코드가 제공됩니다.

준비 시간은 물을 210°F(99°C)로 끓이고 커피 18g을 미리 계량하는 것입니다.

두 개의 필터를 사용하고 커피를 에어로프레스에 추가합니다.

물 60g을 넣고 커피를 저어줍니다.

에어로프레스에 물을 225g까지 채우고 계속 저어줍니다.

2분 45초 후 플런저를 제거하고 다시 저어줍니다.

3분이 되면 플런저를 45~60초 동안 누릅니다.

추출물을 보조 서버에 부어 식힙니다.

서빙하기 전에 시원한 온도를 목표로 냉각 과정을 설명합니다.

결과 추출이 언급되었습니다(22.5%).

레시피의 대담함이 주목되며 V60 브루와 비교됩니다.

커피 원두의 원산지와 종류를 추측할 수 있습니다.

향후 대회에 대한 브이로그가 공개될 예정입니다.