Nick Hatch, Canada

2nd Place: 2015 World AeroPress Championship

Coffee: 17.5g
Water: 260g @ 85°C
Brewer: Upright
Filter: Paper

  1. Grind coffee at "17" on a Baratza Virtuoso grinder
  2. Heat water to 85°C
  3. Add 50-60g of water
  4. Stir five times
  5. Allow 25 seconds of bloom
  6. Add the rest of the water in 20 seconds
  7. Press down for 60 seconds, into a chilled cup

Total brew time - 1:45