Friday night September 21st became a milestone for Caffenation with 3 Barista's on the 3 steps of the Aeropress Championship podium. Gold, Silver and Bronze for Nanigui, Giel and Lotte, in this particular order.
The international judges liked these 3 Aeropress coffees of these 3 persons best. 
We have below the recipes from the 3 finalists, in order from 1st till 3rd. 
Coffee: Ruthagati AB, Kenya Nyeri
Roaster: Caffènation
Importer: 32 cup
Aeropress recipe Nanigui Patel: 
Aeropress position: Regular - upright
Filter: Four paper filters (yes 4!)
Coffee Weight: 34g
Grinder: Ditting KR 804 - coarsest grind (9)
Water: Brita 80 PPM Championship water at 87 degrees
Method: 120g of coffee for 40" blooming - (no stirring!)
After 80" infusion: Easy push with the elbow (* Roeland Lenaerts copyright) for 30". 
By pass after the brew: 115g
Served at 50 to 55 degrees. 
Rob Says: So very easy to copy recipe. Nanigui decided to not agitate the coffee too much. She let nature do the work and brewed it very gentle and calm. This resulted in a well balanced and clean cup, with an extra accent towards the sweet notes. 
Aeropress recipe Giel Torfs:
Aeropress Position: Inverted
Filter: metal and paper
Preparation: Rinse all filters
Coffee Weight: 35g
Grinder: Ditting
Grind: on Ditting KR 804 - coarsest grind (9)
Water weight: 310g
Water: Spa Reine glass bottled 
Temperature: 84 degrees
Method:
  1. Put 35g coffee in the Aeropress
  2. Start timer and slowly add 150g of water over 20-22 seconds.
  3. Stir slowly for 10 seconds
  4. Flip the Aeropress at 1 min and start pressing slowly at 1 min 20 sec until 2 min
  5. Bypass 150-175g
  6. Served 200 grams to the judges

Rob Says: A little more complexity and strengt in this cup. Less smooth or sweet than Nanigui. 

Aeropress recipe Lotte Conard: 

Aeropress position: Regular (no by pass recipe)
Filter: double paper
Coffee Weight: 18,3g
Grinder: Baratza Encore
Water: Spa Reine glass bottled
Temperature water: 78 degrees!
Blooming: 60g for 40"
Pouring: very slow, all the rest of the water, 180g
Stir: 2 times after pouring
Infusion: 90"
Push: for 20"
Served at 50 degrees. 
Rob Says: Very classic recipe and why not. Lotte wanted to accentuate the smooth flavors (honey, melon) and floral notes of the Rutagati coffee. Very light cup, almost underextracted, but clean. 

 

 

 

September 27, 2018 by Robrecht Berghmans