Roasting for Aeropress Swiss Championships

Roasting for Aeropress Swiss Championships

We felt deeply honored when the “Swiss Speciality Coffee Association” knocked on our doors and asked if we would like to roast our Kenyan/Kanugurumai beans for this year’s AeroPress Swiss Championships.

Given that we are still fairly new in the roasting business, it was nothing to be expected! Actually it was quite a task, particularly since we aim for anything but perfection. But it wouldn’t be us if we hadn’t taken on that challenge! It’s true, we love challenges. So we test-roasted the beans in many different ways, until we found the perfect roasting recipe. 

The result is the taste of a very juicy, clean body with flavors of lime, cassis and maple syrup. What we love most is the first sparkly taste of lime - which then transforms into the sweetness of lingering maple.

After our roast was perfected, the next step was to face our Swiss Champ competitors. We sent them 250g each before the competition day. Least to say that their AeroPresses ran hot – the quest was nothing but to find the one and only perfected taste.

Three professional cuppers were present on the day of the competition. Their verdict during the playoff format was sharp. We were amazed by all the different results brewed with the same roasted beans by using different AeroPress methods.

The 2018 winner is:

Philipp Henauer from Henauer Kaffee. His award is the trip and entry to the AeroPress World Championships in Sydney.

Philip gladly shared his award-winning recipe with us

  1. Use 30g of coarse ground coffee.
  2. Choose mineral water with a low mineral count (eg Volvic water is ideal).
  3. Heat the water to 90°C.
  4. Bloom/pre-infuse with 60g water for 35 seconds. Stir three times during these 35 seconds.
  5. Add 100g water for a total of 160g of water.
  6. Rinse two paper filters with hot water and place them on your AeroPress.
  7. After 1 minute 15 seconds, operate your AeroPress by slowly depressing the cylinder for another 30 seconds.
  8. Weigh the concentrate that is produced and dilute to approximately 260g (bypass), or according to taste.

This genius recipe is easy to replicate at home.

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