BeanScene Magazine

Wildcard entrant Paulina Miczka of England wins World AeroPress Championship

From the November 2017 issue.

Fifty-eight national AeroPress Champions came together for one final showdown to crown the World AeroPress Champion on 9 November.

Styled as a light-hearted alternative to the more serious barista competitions, more than 700 people attended the party event at Café Alver in Gangnam, Seoul.

For the first time in the competition’s history, organisers introduced a wildcard round.

Two competitors knocked out in elimination rounds had their names drawn at random to re-join the competition. The lucky two were the national AeroPress representatives from England and Northern Ireland.

After 30 rounds of pointing and 88 cups of coffee sipping from the panel of 11 international judges, wildcard entrant Paulina from England was announced the 2017 World AeroPress Champion.

Yusuke Narisawa of Japan placed second and Jeongsu Park from South Korea placed third.

The World AeroPress Championship is a multi-round, elimination tournament of competitive coffee making.

Three competitors per round had just a few minutes to brew a single cup of AeroPress coffee and present it to three judges. The judges tasted each coffee and made an assessment as to which they thought was the best.

On the count of three, all judges simultaneously pointed to their chosen coffee. The winner progressed to the next round, while the losers were eliminated.

To continue the party atmosphere, DJ Homework had the crowd dancing, Magpie Brewing Company served up 1650 free beers, and emcees Marcus Boni and Michelle Johnson kept the audience entertained with their showmanship and multiple outfit changes.

For more information, visit

Bonus Features

Winner recipe:

Coffee: 35g
Water: 370g at 84°C
Brewer: Inverted
Filter: Paper

1. Put 35g of coffee into your AeroPress
2. From 0:00 to 0:15, add 150g of water
3. From 0:15 to 0:35, stir and keep stirring
4. At 0:35, put filter cap (with pre-wet filter) in place
5. At 1:05, flip the AeroPress and start pressing
6. At 1:35, stop pressing. You should have now 90ml of the concentrated brew (4.5%TDS)
7. Add 160g - 200g of hot water and enjoy!
Total brew time - 1:35

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