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PU LL: E V EN T S FOR THE SECOND TIME IN THREE YEARS, Jeff Verellen of Belgium won the honor of World AeroPress Champion at a grassroots event held in conjunction but off-site from the Melbourne International Coffee Expo this past May. Since developing the spirited contest in 2008, Australian barista and roaster Tim Varney has watched it grow from a tiny party held in a small café to an event that draws competitors representing more than 20 nations. Add to that the bevy of prizes the winner of the World AeroPress Championship receives—most coveted of which perhaps is the chance to provide a quote for the official AeroPress packaging—and it's one of the top coffee titles in the industry. Now, then, is the time to start practicing for next year! To get going, take Jeff 's winning recipe for a spin. Grind 17 grams of coffee a little coarser than you would for a paper drip filter. Rinse a filter and place in AeroPress at the regular position. Add 50 grams of water at 83 degrees Celsius The top three in the 2013 World AeroPress Championship mug with their trophies. From le : third-place finisher Tibor Varady from Espresso Embassy in Budapest; winner Jeff (181.4 degrees Fahrenheit) for the bloom. Let coffee bloom for Verellen from Caffienation in Antwerp, Belgium; and second-place winner Wille Yli-Luoma, 40 seconds. Wet all the grounds and lightly agitate by holding who hails from Finland by way of Portland, Ore., where he owns and operates Heart Roasters. the AeroPress and shaking it. Very slowly add 215 grams of on regional and national events leading up to the 2014 World Aerowater at 79 degrees Celsius or 174.2 degrees Fahrenheit, 30 seconds toPress Championship. For more information about AeroPress, visit tal time. Press very gently for about 30 seconds. Leave about 50 grams www.aerobie.com. of slurry in the AeroPress and discard. —Staff reports Stay tuned to www.worldaeropresschampionship.com for news 22 barista magazine PHOTO BY ABIGAIL VARNEY WORLD AEROPRESS CHAMPIONSHIP 2013 WINNING RECIPE