The 2022 AeroPress competition season is underway and the 2022 Swedish AeroPress championship ended a few weeks ago taking place near Gothenburg, Sweden. With the AeroPress competition, all participants use the same coffee (for Sweden it was Santa Milena Mora, Colombia, Washed, Pink Bourbon from Morgan Coffee Roasters). The winner of the competition was Rafal Walczak. Below is his winning AeroPress.
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2022 Sweden AeroPress Champion Brew Recipe
- AeroPress filters
- 15 grams coffee ground medium fine
- 220 mL 169°F (76°C) water
- Add coffee to AeroPress.
- Pour 30g of 169°F (76°C) swiftly but gently & scrape around side with spoon to avoid dry pockets.
- At 0:40, add 190g water, rotating brewer counter-clockwise once, slowly, while pouring clockwise in spirals. Then stir, clockwise in circles around inner edge, from the top to bottom & back up (a total of 9 circles, with the fifth circle being the one on the bottom)
- From 1:05 to 1:45, let the coffee steep.
- Around 1:35, level the coffee with the edge of the AeroPress. Add 2 rinsed filters to cap & add to AeroPress. Gently push out just a little of the excess air.
- At 1:45, flip the AeroPress with the server, swirl once & start to push. Swirl once more at 2:15. Stop pressing at 2:30 right before the last of the air is pushed out.
- From 2:30 – 3:10, swirl the brewed coffee in the server & pour into serving cup from altitude
- Additional grind reference: 800 microns (26 clicks on Comandante)
- The coffee used for the competition was Santa Milena Mora, Colombia, Washed, Pink Bourbon from Morgan Coffee Roaster
- Rafal gave the following reason for the lower than usual brew water: “With everything I brew (or roast) my goal is always to bring forth the beans unique varietal characteristics. Lower temperatures, when brewing with the AeroPress, gives me more consistency regarding richness in taste and fruitiness (or berriness, or whatever a specific beans taste profile/characteristics are). I want a cup that is very rich in taste, lush, but not a ‘strong’ cup.”
- The stirring pattern is also unique in this recipe. Rafal said, “The goal here is to stir it well to facilitate good/even extraction after the ‘blooming phase’, but not agitate too much because I want the coffee grounds to settle so the coffee can undergo as much subtle changes as possible (usually makes for a more exciting cup).”
- Finally the long swirl at the end is a bit different, but is used to cool the coffee down more quickly in an effort to make potential bitterness less noticeable and the sweetness, fruitiness, and acidity even more noticeable.
Prefer a more visual version of the brew recipe?
I created infographics of each recipe, which you can see below. You can also find it on Instagram here.