The masses crowded the Seattle Stumptown Coffee Roastery/Cafe on 12th Avenue Friday night for the third annual United States Aeropress Championship.

From the US Aeropress Championship Tumblr page:

The Judges

Andrew Milstead (Milstead & Co.)

Kyle Glanville (G&B Coffee)

Steve Kirbach (Stumptown Coffee)

The MCs

Ben Kaminsky (Unaffiliated)

Sarah Dooley (Baratza)

The Special Guest

Alan Adler (Inventor of the AeroPress)

The Standings:

Below we've got recipes for the top three finishers at the United States AeroPress Championship. These recipes vary in their complexity and simplicity, and also the brewer's willingness to reveal their secrets before the World Aeropress Championship in Rimini.

All recipes were made with Peru Cecovasa from Stumptown Coffee Roasters and ground with Baratza Forte grinders.

Third Place

Andrew Bettis of Copacetic Coffee and Velo Coffee Roasters in Chattanooga, Tennessee.

17 grams of coffee

204 degree water in the kettle

Pour 225g of water for 30 seconds, steep for 50 seconds, 10 second stir, press slowly for 40 seconds.



Second Place

Brendon Glidden of Onyx Coffee Lab in Fayetteville, Arkansas.



250ml of water at 205 degrees 14.7 grams of coffee (a finer than “drip” grind)250ml of water at 205 degrees Fill with 60ml, 30 second bloom

Fill with the rest of the water

Cap the plunger

At 1:45 press down for 30 seconds

First Place

Jeremy Moore of BonLife Coffee in Cleveland, Tennesee.



277ml of water 17 grams of coffee277ml of water “No bloom! Just a low and slow pour and a low and slow press.”

“You've got the touch!” Mr. Adler told Moore after the win. Adler invented the Aeropress for its simplicity, and Moore won the competition extolling those values. Congratulations to Jeremy Moore of BonLife, who moves on to represent the United States at the 2014 World AeroPress Championship in Rimini, Italy.

Photos by Zachary Carlsen for Sprudge.com.