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AEROPRESS · BYPASS

Némo Pop’s 2025 championship method

An upright competition method with a Flow Control Filter Cap and separate dilution water. The original equipment matters.

1:10 suggested time3 guided stepsMethod: Némo Pop
Conceptual AeroPress coffee setting for Némo Pop’s 2025 championship method
AI-generated recipe illustration · follow the measured steps below.
SOURCE & TIMING

Credited method. Independent guide.

Method by Némo Pop. CupClarity independently wrote the instructions and drew the diagrams. No affiliation or endorsement is implied.

The published checkpoints are 0:25 for stirring and 0:50 for pressing, with an approximately 20-second press.

01 · MAKE IT YOURS

Your brew, your dose.

Water scales with coffee. Step times stay editable: larger batches do not automatically take proportionally longer.

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Record your grinder and setting for this recipe. Saved and shared with your version; this does not convert settings between grinders.

Bypass scales with dose and goes separately into the carafe. Zero disables dilution. These are your adjustments, not the original author’s values.

Brewing water100 g
Coffee : brewing water1 : 5.6
Separate bypass · 50 °C70 g
Grind starting pointTrailmaster X25 · 31 clicks
Customize the water plan

Enter water per step at the base dose of 18 g. Your selected dose scales these amounts automatically. Set a step to zero for waiting or pressing.

Before starting the timer

  1. Use a Flow Control Filter Cap with two paper filters, over a sturdy carafe.
  2. Put the separate bypass amount listed into the carafe at your selected bypass temperature (original: 50 °C). Tare before adding brewing water.
  3. The source uses a Comandante Trailmaster X25 with Tigershark burrs at 31 clicks, chaff removed and fines sifted at 200 µm.

The published checkpoints are 0:25 for stirring and 0:50 for pressing, with an approximately 20-second press. Editing values creates your variation of the credited method.

Water input is not finished drink yield. This recipe is limited to 230 g of water; check your brewer’s usable capacity. The capacity limit excludes bypass water, which goes in the carafe, not the brewing chamber.

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02 · FOLLOW THE BREW

Ready when you are

0:00/ 1:10

Step 1 of 3 · 25s remaining in this step

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  1. 01

    Pour & wait

    Add 100 g Scale target: 100 g

    Start timing with the pour. Wet all grounds, then wait for the next step.

  2. 02

    Stir & wait

    Stir north–south twice, then west–east twice. Wait until the press step.

  3. 03

    Press

    Press gently into the prepared dilution water.

BEFORE YOU BREW

Make the experiment useful.

  • Original brewing water: 125 ppm at 84 °C. Changing beans, water or burrs changes the experiment.
  • The 170 g combined input is not a promised beverage yield.