http://worldaeropresschampionship.com/recipes/
1st place : Shuichi Sasaki
16.5g coffee, 78℃, 250cc soft mineral water, EK43 grind at 9.5
Rinse normal paper filter, in standard position.
40g of blooming water for 25 seconds, stir 5 times.
Add 210g of water, stir once.
Press very slowly for 75 seconds.
Leave 45g.
2nd place : Martin Karabinos
18.5g coffee, 92℃, 215g water, EK43 grind at 6.2
Aeropress in regular position
80g of water at 35C for 3 minutes, stir well and close aeropress.
135g of water at 92C, stir once and push slowly for 30 seconds.
3rd place : Jeff Verellen
17.5g coffee, 82℃/76℃, 270g spa blue, soft 33 dry rest mineral water, ph 6.6, EK43 grind 8
Picking: unripes, too big, too small, ears.
Sieving: using sowden softbrew filter, banging and shaking it to get rid if the superfines. You can also lose some of the chaff this way.
30 second soft bloom, at 82c, wet all the grounds nice and even, shake lightly around if not arounds 40gr water.
1 minute extremely slow pour, 230gr water, at 76c 30 second soft plunge.
Extra Rimini beach version: plunge in a superchilled container, on ice if possible.
Leave enough slurry in the aeropress, about 50gr.
With this coffee I originally had my recipe at 86 bloom/ 82 pour. We calculated with the weather, humidity and bean temp before grinding that shaving 5c degrees would correct the extraction. In retrospect, even lower was better.