Aeropress Champion Marie Hagemeister’s Winning Brew Method

Posted by Sprudge Editors on July 2, 2010

Marie Hagemeister won this year’s World Aeropress Championship in London on June 25th, and since that day there’s been just one question on the minds of her fans and well-wishers: “tell us how you did it, Marie!”

the smile of a champion

Marie was sweet and gracious enough to sit down with Sprudge and offer us a bit of step-by-step insight as to how her Aerobie aerobics conquered the competition. Though it’s doubtful you’ll ever be quite as lovely as Marie, by folowing these 7 simple steps you can someday maybe, just maybe, hope to hold the coveted Bronze Piston yourself.

1. Boil the water (so it is 80 degrees when you pour it over the coffee)
2. Grind the coffee, slightly finer than filter grind (20 grams)
3. Aeropress upside down and soak the filter paper with hot water
4. Put in the coffee and pour the 80 degrees water over it, almost to the top.
5. Stir for 10-12 seconds
6. Heat the cup, and then slowly push the coffee in the cup – stop before you hear the air.
7. Serve

*ed. note – 80C = 176F

Read about Marie’s glorious victory on Sprudge and check out photos from the event at the World Aeropress Championship’s website.

(Photo with gracious courtesy and inspiring wondrous awe from Liz Clayton)

Related posts:

  1. James Hoffmann & Katie Carguilo Bust Out The Summer Brew Method Slip n’ Slide
  2. Three More Aeropress Championship Recipes Unveiled!
  3. WBC 2010 Mop-Up: World Aereopress Champion Marie Hagemeister
  4. The World Aeropress Championship: June 23, 2010
  5. DoubleShot Coffee Company: “The siphon and the Clover both suck. The Aeropress blows.”

Comment on this article

  1. l3gi0n July 3, 2010

    Any idea what volume of water or how deep the plunger is in the AP for this? (previous descriptions will say something like 1 cm in?)

  2. Alan Adler July 3, 2010

    Congratulations Marie.

    I’m pleased to see that 80C was a winner for you. It always won in our blind tasting experiments.

    Did you add any water after pressing?
    How much beverage did you produce?
    Why did you stop before you hear the air?
    Best regards,
    Alan (AeroPress inventor)

  3. l3gi0n July 3, 2010

    Hmm to add to that, any idea of how long it is between stopping the stir and pressing it out? Steps only indicate to warm cups during this time.

  4. l3gi0n July 3, 2010

    @Alan Adler I don’t know if we’ll hear anything back but from the comments on numerous recipes and trials that have been done, stopping before the hiss and slow plunging are done in attempt to minimize over-extracting any fines present in the grounds.

    P.S. Thanks for making a neat and accessible solution to consistent and flexible coffee making =)

  5. sprudge July 4, 2010

    We’ve contacted Marie and are awaiting a response. We’ll find out soon!

  6. Aeropress lover July 9, 2010

    Congrats, interesting about the temperature, normally use about 90 odd degrees. Also have tried the espresso grind, so the filter+ or I would assume mocha will make an interesting change.