We asked the Big 3 to share their recipes, so you too can experience this coffee at its peak. Grab yourself a bag here.
1. Akio Teramoto
Brew Method: Inverted
Filter: 2x AeroPress classic, rinsed
Dose: 18g
Grinder: Comandante C40, 23 clicks
Water: Third Wave Water, Classic profile (+sprinkle of magnesium), 85°C
1. Put coffee into the chamber
2. Start timer and pour 50ml water
3. Swirl the chamber for 10 seconds
4. Add 50ml of water
5. Put the cap on and press the air out
6. At 1:00min, flip the AeroPress and swirl 3 times
7. At 1:20min, press the plunger gently for 25 seconds
8. Add 30ml of room temperature water and 50ml of water from the kettle
It's ready!
2. Adam Kyne-Lilley
Brew Method: Inverted
Filter: 1x AeroPress classic
Dose: 18g
Grinder: 1zEspresso Q2, 90 clicks
Water: Third Wave Water, Classic profile, 85°C
1. Put coffee into the chamber and add 120mg of water
2. At 00:15sec, stir in a cross motion
3. Place the filter cap on the AeroPress and push down to get rid of the air, until the liquid reached the top of the filter cap
4. At 1:00min, spin the AeroPress, flip it onto the carafe and spin it again
5. At 1:30min, start plunging very slowly with approximately 1.5kg of pressure (depending on the age and cleanliness of the AeroPress rubber seal)
6. Transfer into a cup on a tared scale, and top up with water until the total reaches 150mg
Taste and dilute more if needed, otherwise you're ready to enjoy
3. Wataru Mizuguchi
Brew Method: Inverted
Filter: 1x AeroPress classic
Dose: 15g
Grinder: EK43, 5.4 dial
Water: Third Wave Water, Classic profile, 91°C
1. Cool down your server
2. Grind the coffee and sieve it with a classic tea strainer
3. Pour all 225ml of water at once
4. Stir back and forth 6times, put a lid and take the air out
5. Flip the AeroPress and swirl it vigorously to make the coffee bed flat
6. At 2:00, swirl it again
7. At 2:30, start pressing for a minute
When the timer hits 3:30min, it's ready to serve!