The masses crowded the Seattle Stumptown Coffee Roastery/Cafe on 12th Avenue Friday night for the third annual United States Aeropress Championship.
From the US Aeropress Championship Tumblr page:
Andrew Milstead (Milstead & Co.)
Kyle Glanville (G&B Coffee)
Steve Kirbach (Stumptown Coffee)
Ben Kaminsky (Unaffiliated)
Sarah Dooley (Baratza)
The Special Guest
Alan Adler (Inventor of the AeroPress)
Below we’ve got recipes for the top three finishers at the United States AeroPress Championship. These recipes vary in their complexity and simplicity, and also the brewer’s willingness to reveal their secrets before the World Aeropress Championship in Rimini.
All recipes were made with Peru Cecovasa from Stumptown Coffee Roasters and ground with Baratza Forte grinders.
Andrew Bettis of Copacetic Coffee and Velo Coffee Roasters in Chattanooga, Tennessee.
204 degree water in the kettle
Pour 225g of water for 30 seconds, steep for 50 seconds, 10 second stir, press slowly for 40 seconds.
Brendon Glidden of Onyx Coffee Lab in Fayetteville, Arkansas.
250ml of water at 205 degrees
Fill with 60ml, 30 second bloom
Fill with the rest of the water
Cap the plunger
At 1:45 press down for 30 seconds
Jeremy Moore of BonLife Coffee in Cleveland, Tennesee.
277ml of water
“No bloom! Just a low and slow pour and a low and slow press.”
“You’ve got the touch!” Mr. Adler told Moore after the win. Adler invented the Aeropress for its simplicity, and Moore won the competition extolling those values. Congratulations to Jeremy Moore of BonLife, who moves on to represent the United States at the 2014 World AeroPress Championship in Rimini, Italy.
Photos by Zachary Carlsen for Sprudge.com.