AeroPress 2015 Championship Invades Istanbul
If you want to look at locations on earth that love coffee, you may be tempted to immediately talk about Seattle. Yes, Seattle is one of the premier locales, but that’s not going to get you to the right locale. If you are serious about coffee, and you want to talk about it on a professional level, consider Istanbul. Turkish coffee has been compared to motor oil. It is strong, it is distinct, and the people of Turkey are absolutely serious about their coffee. It’s there that the latest AeroPress Championship was held, and roasters fought through various events to get the crown of champion.
The Champion of Coffee
The first place winner for this event created a compelling coffee through a distinct recipe. They utilize 20 grams of coffee, and an exact water temperature of 93.5 degrees Celsius. This was then passed through the Aeropress and roasted several times before tasting. The key here is science. The reason why Ufuk Arslan, Kronotrop won was due in large part to the distinctive science and thought that went into their recipe. However, one may argue that the main difference above all others is the AeroPress itself.
The AeroPress Difference
One can argue about what really makes a good cup of coffee, but it’s important to understand what went on at the 2015 Championship in Istanbul. People that competed in this were experts in coffee. So the methodology is the true secret here. Each one utilized the distinctive advantage of the AeroPress, which makes the best coffee right now. The reason why is simple. It takes the science of coffee and pushes it through a specialized filter, and traps the essence of the beans. When you have such a specific formulation, the only way to compete is to maximize the process.
At the end of the day, the Championship has only gone to show that there’s beauty and grace found within the coffee made with this press. It’s not your average machine, and it very well could revolutionize how you think about coffee as a whole. If you want to taste this methodology, get the press, and see why it’s completely rewriting the notions of what the essence of the coffee bean is.