At the end of 2019, Wendelien van Bunnik-Verver won the World AeroPress Championship in London. This made 2019 not only the year in which the barista trainer from Single Estate Coffee Roasters became the Dutch Barista Champion, but also the year in which she won the very first coffee-world title for The Netherlands.
Plenty of reason to ask the current AeroPress World Champion about her favourite brewing method and recipe. Wendelien demonstrates how she uses the AeroPress to squeeze hints of warm herbs, such as cloves and cinnamon, juicy blueberries and fresh-sweet tangerine from a washed Rwandan bourbon into the cup.
RECIPE
Coffee: A washed bourbon from Gitesi, Rwanda
Dose: 20 grams for 250 ml water
Grind Size: 9.5 on Mahlkönig EK43
Water: Filtered water at 95 °C
Brew Time: Put the AeroPress on a mug (the 'standard' method). Pour the water in one run on the coffee and give it five stirs. Place the plunger aslant in the AeroPress and pull up a bit to pause the extraction. After 45 seconds, press the plunger down in 30 seconds.
Tip: Stop pressing the AeroPress as soon as you hear a hissing sound. This last bit of the extraction is often a bit bitter. Again, pull up a bit on the plunger to prevent dripping.