The Aeropress was invented in 2005 by Alan Adler, president of Aerobie (yes, the frisbee people). It has been such a success in the coffee world that there is now a World Aeropress Championship every year and 2015 saw over 35 nations competing for the title of World Aeropress Champion. It’s also become a bit of a tradition that each nation adopts a creative and quirky poster for the National Championship – our favourite this year came from Singapore!
So why the Aeropress? First off, the Aeropress combines the pros of full immersion (think cafetiere) and filter (think Hario V60 or Kalita Wave). The full immersion gives Aeropress brewed coffee good body and creamy mouthfeel, where the filtration gives it good acidity and clarity of flavour. This makes the Aeropress a great all-round brewing device that suits almost any coffee, from floral with bright acdidty to thick and chocolatey. The Aeropress even throws in a bit of pressure brewing – it’s not exactly espresso level pressure, but it does help to eek out some of those heavier flavours.
The other reason we love the Aeropress so much is that anyone can use it. On one hand, you can get really geeky with it – weighing your coffee, measuring your water temperature, timing your plunge…or you can chuck in a spoon full of ground coffee, use water 30 seconds off the boil and slam that plunger down…and still get a pretty decent cup. It may look complicated, but it's actually one of the most user friendly brewing methods around.
So, now you know a bit more about the Aeropress, time to learn how to brew with it. Head over to our Aeropress Brew Guide to learn more.
Feeling adventurous? Why not try out some of the winning recipes from this year’s World Aeropress championship:
Nick Hatch, Canada
Eight Ounce Coffee
17.g Coffee. 280g Water at 85˚C
-Standard Brew Method
-17.g coffee ground at 17 on Baratza Virtuoso
-Add 50-60g water
-Stir five times
-Bloom for 25 seconds
-Add remaining water in 20 seconds
-1 minute plunge into a cold cup
Lukas Zahradnik, Slovakia
Green Plantation Coffee
20g Coffee. 230g Water at 79˚C
-Inverted Brew Method
-20g coffee ground at 7.3 on a Mahlkönig EK43
-Add 60g water
-Turbulent wiggle 15 econds
-30 second bloom
-Add rest of water in 10 seconds
-45 second press