Shuichi Sasaki, nieuwe World Aeropress kampioen 2014

Tijdens het World of Coffee 2014 werd op het mooie strand van Rimini het World Aeropress Championship 2014 gehouden. 27 Nationaal Aeropress kampioenen streden tegen elkaar voor de titel. De jury, bestaande uit im Wendelboe, James Hoffmann en Tim Styles, moesten in de hitte 13 rondes cuppen en kozen de Japanse Aeropress kampioen, Shuichi Sasaki, als winnaar.

Het podium is als volgt:

  • 1e. Shuichi Sasaki (Paul Bassett Coffee) – 2014 Japans Aeropress kampioen
  • 2e. Martin Karabiňoš (Dublin Cafe) – 2014 Slovaaks Aeropress kampioen
  • 3e. Jeff Verellen (CaffeNation) – 2014 Belgisch Aeropress kampioen


Mocht je het zelf eens willen proberen, hieronder de recepten van de top 3:


WAC_2014_04Jeff Verellen (CaffeNation) recept:

Picking: unripes, too big, too small, ears.

Grind: setting 8 on EK

Sieving: using sowden softbrew filter, banging and shaking it to get rid if the superfines. You can also lose some of the chaff this way.

Water: spa blue, soft 33 dry rest mineral water, ph 6.6.

17,5gr ground coffee.

30 second soft bloom, at 82c, wet all the grounds nice and even, shake lightly around if not arounds 40gr water.

1 minute extremely slow pour, 230gr water, at 76c

30 second soft plunge.

Extra Rimini beach version: plunge in a superchilled container, on ice if possible.

Leave enough slurry in the aeropress, about 50gr.

With this coffee I originally had my recipe at 86 bloom/ 82 pour. We calculated with the weather, humidity and bean temp before grinding that shaving 5c degrees would correct the extraction. In retrospect, even lower was better.

WAC_2014_03Martin Karabiňoš (Dublin Cafe) recept:

Aeropress in regular position.

18,5 grams, EK43 at 6,2.

80g of water at 35C for 3 minutes, stir well and close aeropress.

135g of water at 92C, stir once and push slowly for 30 seconds.


WAC_2014_02Shuichi Sasaki (Paul Bassett Coffee) recept:

16.5g coffee, 78℃, 250cc, soft mineral water, EK43 Grind at 9.5

Rinse normal paper filter, in standard position.

40g of blooming water for 25 seconds, stir 5 times.

Add 210g of water, stir once.

Press very slowly for 75 seconds.

Leave 45g.


Bron en foto’s: