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Carlo Graf Bülow · 2023

AeroPress’s published 2023 second place recipe, with its documented technique and measurements.

By Carlo Graf Bülow · View source ↗

Source note: The ingredients list 132 g hot water, but the steps say 150 g. Dilution at 1:50 conflicts with a press ending at 2:00. The source calls this an upright adaptation; exact automated targets are withheld.

Coffee
18 g
Brewing water
Not documented

Source reference

This entry is a source reference. Its incomplete details, conflicting measurements or unsupported sequence prevent reliable automatic guidance. Read the source notes and primary reference; no missing steps have been reconstructed.

Recipe details & source

Carlo Graf Bülow · 2023 · second place · Publisher’s adaptation

Measurements follow the linked publisher. Grinder settings are specific to the named grinder, not universal calibrations. Undocumented timings remain manual. Preparation guidance does not add competition measurements.

Water temperature
100 °C
Bypass water
Not documented
Difficulty
Some practice

Original coffee: Not documented

Published brewing steps

  1. When ready · Bloom

    The directions say add 50 g hot water over five seconds at 0:00.

  2. When ready · Stir

    At 0:10, stir fast for 10 seconds.

  3. When ready · Second pour

    At 0:30, the directions say pour to 150 g over eight seconds; insert the plunger at 0:38.

  4. When ready · Swirl

    At 1:30, swirl gently while supporting the brewer and server.

  5. When ready · Press and dilute

    The press is listed as 1:45–2:00, but dilution is listed at 1:50. The source describes diluting about 125 g concentrate to 150 g with room-temperature water.

  6. When ready · Aerate

    Pour between two servers ten times and serve at a pleasant temperature.

Source reviewed 2026-10-27. Instructions paraphrased by Solution Coffee.

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Keep the published measurements

This routine has incomplete, variable or conflicting measurements. Follow its source notes; automatic dose scaling is unavailable.

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