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AEROPRESS · CHAMPIONSHIP

Nick Hatch’s 2015 runner-up method

An upright competition method with a short bloom and a full-minute press.

1:45 suggested time3 guided stepsMethod: Nick Hatch
SOURCE & TIMING

Credited method. Independent guide.

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

Official archive: 17.5 g coffee, 260 g water at 85 °C; 25 s bloom, 20 s top-up and 60 s press. AeroPrecipe rounds coffee to 17 g; this guide keeps the official dose.

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.

Brewing water260 g
Coffee : brewing water1 : 14.9
Grind starting pointBaratza Virtuoso 17 · source starting point
Customize the water plan

Enter water per step at the base dose of 17.5 g. Your selected dose scales these amounts automatically. Set a step to zero for waiting or pressing.

Before starting the timer

  1. Rinse a paper filter, secure the cap and set the brewer upright over a sturdy chilled cup. Add coffee. Check usable chamber space before pouring.

Official archive: 17.5 g coffee, 260 g water at 85 °C; 25 s bloom, 20 s top-up and 60 s press. AeroPrecipe rounds coffee to 17 g; this guide keeps the official dose. Editing values creates your variation of the credited method.

Water input is not finished drink yield. This recipe is limited to 270 g of water; check your brewer’s usable capacity.

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02 · FOLLOW THE BREW

Ready when you are

0:00/ 1:45

Step 1 of 3 · 25s remaining in this step

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  1. 01

    Bloom & stir

    Add 55 g Scale target: 55 g

    Start timing, wet the coffee and stir five times. Wait until the next step.

  2. 02

    Complete the pour

    Add 205 g Scale target: 260 g

    Add the remaining water evenly over this step, stopping at the displayed target.

  3. 03

    Slow press

    Press gently into the chilled cup. Stop rather than forcing resistance.

BEFORE YOU BREW

Make the experiment useful.

  • The source permits 50–60 g bloom water; 55 g is the selected midpoint.
  • Use the specific grinder setting only as a starting point for that model.