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  • Writer's pictureNishchay Nath

Winning recipe of W.A.C. 2019: Wendelien van Bunnik

The World AeroPress Championship (W.A.C.), a purely fan run event, is the epitome of third wave coffee. Participants from 60+ countries came together in London to craft their brews, with ingenuinity oozing out of every nook and corner of the event. The winning recipe of W.A.C. 2019 symbolises that best.

Let's get to it.

Coffee: 30g

Grind: 7/10 (1=very fine, 10=very coarse)

Water: 100g Spa Blauw water (30PPM) @ 92°C (197.6°F) (Use the softest water available)

Brewer: Inverted

Filter: Aesir Filter (Rinsed) (If you don't have this, use 2 regular AeroPress filters)

Total brew time: 60 seconds


  1. Pour 100g of water on the coffee in 10 seconds.

  2. Stir firmly for 20 times in 10 seconds.

  3. Put the filter cap with rinsed filter on the brewer and gently press out excess air.

  4. At 40 seconds, flip the AeroPress and press out all coffee. You should end up with roughly 60g of extracted coffee.

  5. Add 100g of water to the extracted coffee.

  6. Taste and add more water until the desired strength (I ended up with 120g dilution)

  7. Cool the brew down to roughly 60°C (140°F) by stirring and decanting

  8. Slurp & enjoy!

(Sourced as is from:

My modifications:

I did not have the Aesir filters or the Spa water. So I used 2 filters to recreate the thickness of the Aesir filters and used normal water instead of mineral water. I ended up doing a pre-wetting of 10 seconds, then vigorous stirring 20 times in the next 10 seconds. At the 40 second mark, I pushed to remove the air and around the 50 second mark, I plunged the coffee to complete the brewing within 60 seconds. I had to rinse the paper filters in advance as the brewing has to be done quickly. After brewing, I ended up with 70 gms of extracted coffee and proceeded to add 120 ml of water. The last part was the cooling of the brew to 60°C. I just poured it once into another decanter, swirled it for 10 seconds and poured it into my cup. The temperature had reduced by then to 60°C.


The coffee tasted brilliant. I brewed this recipe using the espresso roast of Nokrek by Corridor Seven Coffee Roasters. This was the first time I like the balance bitterness and astringency of Nokrek to an extent that it helped highlight the sweetness of the coffee. The body of the coffee was a tad higher than medium and the temperature was apt for enjoying the brew. A word of caution, drink it up as fast as you can and do not let the temperature drop by any more than 10°C. The balance get completely screwed. Another word of caution, the caffeine content on this coffee is high given the coffee-to-water ratio. I am definitely going to try this method out on the espresso roasts where astringency is expected and desired.

Recommendation: Try this method with a medium roast


Want to read more about her? Click here

Want to order coffee from the Nokrek ranges of Meghalaya? Click here

Want a brilliant Blues playlist to brew amazing coffee with? Definitely click here


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