San Francisco 2025: American AeroPress Championship Archive

Moments from the road to becoming the 2025 U.S. AeroPress Champion.

The Winning Recipe

Coffee Gear Used:
Brewer & Carafe: AeroPress @aeropress
Filters: 2× Sibarist FAST @sibaristcoffee
Grinder: Comandante C40 — 24 clicks @comandantegrinder
Scale & Kettle: Fellow @fellowproducts
Servers: Two AeroPress carafes (for the transfer/aeration step) @aeropress

Recipe:
Coffee: Alambi, Ecuador — Sidra
Produced in the Alambi Fog Forest Reserve, it kept reminding Jeff of a silky honey-sweet, citrus-floral cup once he got his water dialed in — a privilege to brew it on a national stage and it was an omen given @fikawithela and her Ecuadorian roots.
Dose: 15 g
Water: 195°F / 90.5°C (Lotus, 114 ppm)
Filters: 2× Sibarist FAST
Position: Inverted

Method
1. Add 30 g of brew water to your server as bypass to stabilize final brew temp.
2. Grind and blow out any fines.
3. Add 15 g coffee to the inverted AeroPress using a funnel.
4. Add 50 g of 195°F water, agitate with cupping spoon, start timer, wait 30 sec.
5. At 0:30, add 130 g more water (180 g total).
6. At 1:20–1:30, flip onto the server with bypass water.
7. When 1 minute remains, begin pressing — slow and steady.
8. Transfer final brew between two carafes several times, then finish with a long pour for final aeration.

Brew ratio: 1:14
Cup goal: honey-sweet clarity, citrus brightness, silky body.

If you brew it at home, tag me @therealjefframbo— I love seeing our community learn, explore, and make great coffee.

Here’s to better cups together.