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2016 Danish Aeropress Championship
29.03.2016Klaus Thomsen

Sunday 6th of March the Danish Aeropress Championship was held here at our Godthåbsvej location. The event was planned and carried out by The Coffee Collective but supported by Mikkeller and Øristeriet, who is the Danish distributor of Aeropress.

This year we had 18 competitors competing against each other, and the tickets were all sold out in no time, which says a bit about the popularity that this competition is experiencing at the moment.

Picture by Scandinavia Standard
Picture by Scandinavia Standard

Generally, the Aeropress Championships are all about bringing people together and having fun while the tournament is running. And let us just say that our spectators did not disappoint us here! Accompanied by fresh beer on tap and delicious coffee, they cheered and created an amazing frame for our competitors. A lot of fantastic cups was brewed that day, but in the end Tania Arnfjord took the title with her Wilfa grinder and sharp routine, and she will now represent Denmark at the World Aeropress Championship in Dublin later this year.

We wish her the best of luck and look forward to a great show in Dublin.

Danish Aeropress Championship

In the mean time we will look back on a great day with the little video above and maybe give the top 3 recipes a go as well.

 

The Danish Aeropress Championship 2016 – Top 3 recipes

Mathias Frydkjær – 3rd place:

18g coffee / 240g water / 80 c temperature

·      Inverted brew method

·      18 grams of coffee grounded at the “15,4” setting on a Mahlkönig EK43 grinder

·      Heat water to 80 degrees Celsius

·      Add 120 grams of water

·      Stir 3-4 times

·      Add the remaining 120 grams of water to a total of 240 grams

·      Let it steep for 40 seconds

·      Flip over and plunge down for 30 seconds

·      Total brew time 1 minute and 10 seconds

 

Anders Larsen – 2nd place:

22g coffee / 245g water / 92 c temperature

·      Inverted brew method

·      22 grams of coffee ground at the “19,2” setting on a Mahlkönig EK43 grinder

·      Heat water to 92 degrees Celsius

·      Add 65 grams of water

·      Stir 3 times

·      Add the remaining 180 grams of water to a total of 245 grams

·      Let it steep for 1 minute and 50 seconds

·      Flip over and plunge down for 45 seconds

·      Total brew time 2 minutes and 35 seconds

 

Tania Arnfjord – 1st place:

18g coffee / 250g water / 93 c temperature

·      Inverted brew method

·      18 grams of coffee ground at the “Aeropress minus 3,5” setting on a Wilfa WSCG-2 grinder

·      Heat water to 93 degrees Celsius

·      Add 50 grams of water

·      Stir 3 times and let it sit for 30 seconds

·      Slowly add the remaining 200 grams of water in circles for 30 seconds to bring the water to a total of 250 grams

·      Let it steep for 30 seconds

·      Flip over and plunge down for 30 seconds

·      Total brew time 2 minutes

·      Serve at 60 degrees Celsius

Bonus info: Tania used the Kaffeologie S filter

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