Tim Wendelboe
Tim Wendleboe won the 2004 World Barista Championship and runs a roastery and café in Oslo, Norway. This is the AeroPress recipe used in his coffee bar.
Brew spec
- Method
- Upright
- Cup type
- Regular Cup
- Coffee
- 14 g
- Water
- 200 g
- Temperature
- 95°C
- Ratio
- 1:14
- Grind size
- Medium
- Brew time
- 1m
- Steps
- 7
Grind converter
Medium · ~650 µmGrinds ~0–1090 µm
Recommended setting
25
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads Tim Wendelboe's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
14 g coffee · 200 g water
Place a paper filter in the cap and rinse with hot water.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 14 grams of ground coffee
- 200 grams of 95ºC water
How to brew
- 1
Place a paper filter in the cap and rinse with hot water.
- 2
Add 14 g of ground coffee to the brew chamber.
- 3
Pour 200 g of hot water over the grounds.
- 4
Stir 3 times.
- 5
Insert the plunger at the top of the brew chamber and lift up slightly to create a seal. Let steep.
- 6
Remove the plunger and stir 3 times back to front.
- 7
Reinsert the plunger and press into the cup.