The AeroPress is the most versatile brewing device ever created. In the hands of world competition winners, it produces coffee that rivals espresso in intensity, body, and nuance. The beauty of the AeroPress is that you don't need expensive equipment or years of experience to achieve championship-level results.
Here are three proven recipes from world-class competitors that will elevate your AeroPress game immediately. Start with these exact specs this weekend, then adjust to your taste as you become comfortable with the technique.
Recipe #1: The Classic Inverted Method
This is the most popular AeroPress technique in specialty coffee shops. The inverted method (pressing up, not down) allows for longer steeping and better immersion than the standard method.
Classic Inverted AeroPress
Coffee & Water
- Coffee: 17g
- Water: 250ml (95°C / 203°F)
- Grind: Medium (between pour over and espresso)
Equipment
- AeroPress chamber (inverted)
- Prewetted paper or metal filter
- Stirring rod or spoon
- Timer
Steps
- Place inverted AeroPress on flat surface (plunger up, chamber open down)
- Add filter to cap and rinse with hot water (dry it before use)
- Add 17g of medium-ground coffee to chamber
- Pour hot water to 50ml mark and stir vigorously for 10 seconds
- Continue pouring slowly to 250ml line
- Steep for 1 minute 45 seconds total
- Place cup on top of inverted chamber
- Flip everything carefully (requires one smooth motion)
- Press plunger down steadily over 30 seconds until you hear a hiss
- Dilute with 50ml hot water for 300ml total drink, or enjoy as-is for espresso-like intensity
This method produces a cup with significant body and sweetness. The immersion style extracts more fully than the standard (non-inverted) technique. You'll notice how clean the paper filter makes the cup compared to metal filters.
Recipe #2: Jeff from WBC – The Champion's Recipe
Jeff Peterson won the World Barista Championship using an AeroPress during his competitive routine. His technique emphasizes fast, aggressive pouring to maximize clarity and complexity. This recipe is more demanding technically but produces extraordinary coffee.
Jeff Peterson's WBC AeroPress Recipe
Coffee & Water
- Coffee: 20g
- Water: 260ml (94°C / 201°F)
- Grind: Medium (slightly finer than classic method)
Equipment
- AeroPress chamber (inverted)
- Paper filter (essential for clarity)
- Gooseneck kettle (helpful for precision)
- Digital timer
Steps
- Invert AeroPress and add filter to cap, rinse thoroughly
- Add 20g medium-ground coffee
- Pour 40ml water (2x coffee weight) and stir 10 seconds for bloom
- At 10 seconds, begin steady pour to 200ml by 25 seconds
- Continue to 260ml by 45 seconds (aggressive, steady pouring)
- At 1 minute 15 seconds, flip and begin pressing
- Press firmly and steadily for 20-30 seconds (Jeff presses harder than most)
- Dilute with 140ml hot water for 400ml total drink or enjoy as concentrated shot
Jeff's method emphasizes precision timing and aggressive extraction. The faster brewing extracts different compounds than the slower immersion method, resulting in more complex, dynamic flavor. This recipe requires focus but trains excellent technique.
Recipe #3: Tim Wendelboe-Inspired Method
Tim Wendelboe, the Norwegian coffee legend, approaches the AeroPress differently. His method emphasizes balance between immersion and percolation, using a faster press and slightly cooler water. This produces a cup that's clean but still full-bodied.
Tim Wendelboe-Inspired Recipe
Coffee & Water
- Coffee: 18g
- Water: 240ml (92°C / 198°F)
- Grind: Medium (slightly coarser than WBC method)
Equipment
- AeroPress (standard orientation—plunger down initially)
- Paper or fine metal filter
- Small ceramic cup (pre-warm it)
- Timer
Steps
- Use standard AeroPress position (plunger in chamber, normal orientation)
- Add filter and rinse thoroughly
- Add 18g medium-coarse coffee
- Slowly pour 240ml water (full chamber) within 20 seconds
- Stir once at 20 seconds with short vigorous stroke
- Let steep until 1 minute 30 seconds
- Place cup on top and flip
- Press down very quickly and forcefully (8-10 seconds total press time)
- Cup immediately without dilution, or add 30ml hot water if desired
Tim's approach uses the standard orientation and prioritizes speed. The rapid press creates a hybrid extraction—partially immersion, partially percolation. The result is cleaner than the fully-immersed methods but fuller than pure percolation. Cooler water (92°C) is key.
How to Choose Your Recipe
Want Maximum Body & Sweetness? Go with the Classic Inverted Method. The longer steeping and full immersion create a rich, sweet cup.
Want Maximum Clarity & Complexity? Try Jeff's WBC Method. The aggressive, fast pouring extracts different notes and creates a more dynamic cup.
Want Balance? Use Tim's method. It's forgiving, produces consistently excellent coffee, and is less technically demanding than Jeff's approach.
Pro Tips for AeroPress Success
- Grind Fresh: All three recipes demand freshly ground coffee. Pre-ground coffee loses complexity within hours.
- Temperature Control: Invest in a simple digital thermometer. Temperature is the easiest variable to control and has the largest impact.
- Filter Choice Matters: Paper filters produce cleaner, brighter cups. Metal filters produce fuller body with more oils.
- Practice Consistency: Pick one recipe and stick with it for a week. You'll dial in your technique and understand how changes affect the cup.
- Inverted Practice: If inverted method feels awkward, practice the flip motion with water first. It becomes smooth with repetition.
Take This Weekend Challenge
Try each recipe this weekend using the same coffee. Taste the differences between immersion-heavy (Classic), aggressive extraction (Jeff's), and balanced (Tim's) approaches. You'll immediately understand how technique transforms the same coffee into three different cups.
Once you've tasted all three, choose your favorite approach and master it. The AeroPress rewards precision. Within a month of consistent practice using one recipe, you'll be producing world-class coffee at home.