AeroPress Competition Cup
- Yield
- 1 cup (200–220 g measured final beverage)
February 25, 2026 · Version 1 · Breakfast
Modern high-clarity profile: fruit-forward acidity, low sludge, precise dilution. Use brew water at 90–94 C and a moderate-fine grind; measure the actual pressed concentrate before bypass dilution.
Preparation
Scaling basis: Coffee Beans · 18 g
PHASE A — BREW CONCENTRATE (INVERTED)
Ingredient Uses
-
- Quantity
- 18 g
- Scaling
- 100.00%
- Water (brew)
105 g baseline; the source permits 90–120 g brew water at 90–94 C.
- Quantity
- 105 g
- Scaling
- 583.33%
Method
- Assemble AeroPress in inverted position.
- Add coffee.
- Start the timer and pour 90–120 g water at 90–94 C (105 g baseline).
- Stir gently for 5–10 s.
- Steep to a total contact time of 60–90 s.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Immersion brewing | 18 g coffee; 105 g baseline water at 90–94 C; 60–90 s total contact | Brew the concentrate in the inverted setup. |
| Controlled agitation | Gentle stir for 5–10 s | Wet grounds without excessive stirring. |
Principles
- Coffee extraction — Ratio, grind, temperature, agitation, and contact time set this concentrated brew profile.
- Agitation and fines — Gentle stirring follows the source control for fines and mouthfeel.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| coffee-slurry | Brewed coffee slurry | Coffee grounds and liquid before pressing. |
Short contact time and a moderate-fine grind are the source controls for a clean concentrate. Controlled agitation limits fines suspension in the intended profile.
PHASE B — PRESS AND BYPASS
Ingredient Uses
- Water (bypass)
Add hot bypass water to reach a measured final beverage mass of 200–220 g; do not assume complete brew-water recovery.
- Quantity
- As needed
- Scaling
- —
Method
- Flip onto cup and press slowly for 20–30 s.
- Weigh the actual pressed concentrate and add hot bypass water until the total beverage mass reaches 200–220 g.
- Swirl once and serve immediately.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Gentle pressing | 20–30 s; steady pressure | Press the brew gently. |
| Bypass dilution | Measured final beverage mass 200–220 g | Set final strength with hot water. |
Principles
- Dilution and strength — Bypass water changes concentration; it does not remove fines.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Brewed coffee slurry | Use all of coffee-slurry from PHASE A as directed above. |
Bypass dilution sets final strength while preserving the source fruit-forward profile. Added water changes concentration rather than filtering suspended fines.
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Flat, dull cup with low acidity. | Water temperature too low, grind too coarse, or insufficient concentrate strength. | Raise brew water toward 94 C and tighten grind slightly. |
| Harsh bitterness or drying finish. | Excessive agitation, long steep, or overly fine grind. | Reduce stir time to 5 s, keep total steep under 90 s, and coarsen grind slightly. |
| Muddy mouthfeel. | Pressed too fast, forcing fines through. | Extend plunge to 20–30 s with steady, gentle pressure. |