How Dinh Won the 2013 Swedish AeroPress Championship

Last month, the Swedish AeroPress Championship brought together 21 baristas in Helsingborg for a high-stakes showdown—with the winner earning a trip to represent Sweden at the 2013 World AeroPress Championship in Melbourne. The intimate competition, held at Koppi Coffee, drew not just pros but passionate coffee fans eager to see who could craft the best cup using just an AeroPress.

Dinh Nguyensson won first place with an inverted method using just 15g of coffee and 200g of water at 82°C, steeped for 50 seconds and pressed for 30. That’s the exact routine that beat two other strong finalists and secured his ticket to the world stage.

The Unexpected Champion

The final round featured three competitors: Dinh, Lisa Raeder from Johan & Nystrom in Stockholm, and Johan Moren from DROP Coffee. Each had eight minutes to brew their best cup. While the others worked through their routines, Dinh stayed calm under pressure—boiling water, weighing, grinding, and brewing with precision. He used the inverted method, poured into a metal pitcher, stirred to cool, and presented a composed cup to the judges.

He even used his remaining time to clean his station, a move that helped settle his nerves. After all three brews were tasted, the judges awarded third to Lisa, second to Johan, and—much to Dinh’s surprise—first place to him. “Then I really began to shake,” he said, shaking with excitement, not fear.

What Dinh Brewed

Dinh’s winning recipe was deceptively simple—but executed with precision. He used the inverted AeroPress method, starting with 15g of coffee and 200g of water heated to 82°C. He let the coffee steep for 50 seconds before pressing for 30 seconds. That’s the full formula behind the cup that won Sweden its ticket to the world championship.

“And voilà!” he joked. No elaborate setup, no rare beans—just control, focus, and a method that let the coffee shine.

What Happened Next

After his win, Dinh prepared to represent Sweden at the World AeroPress Championship in Melbourne—the first time he’d visit the city. Though he felt some pressure, he had no plans to overhaul his routine. His only goal? “To brew a cup that I would enjoy—and hopefully the judges would too.”

DROP Coffee, home to that year’s Swedish Barista Cup and Brewer Champions Oskar and Nico, invited Dinh to train with them ahead of Melbourne. Despite the upcoming global stage, Dinh remained motivated by the same thing that got him into coffee: meeting new people. “The AeroPress is the door into the specialty coffee world,” he said, “and it’s open to everyone.”

Frequently Asked Questions

What method did Dinh use to win the 2013 Swedish AeroPress Championship?

Dinh used the inverted AeroPress method. He placed the filter and chamber in reverse, added 15g of coffee and 200g of water at 82°C, steeped for 50 seconds, then pressed for 30 seconds. This straightforward approach delivered a balanced, flavorful cup that impressed the judges enough to win.

Where was the 2013 Swedish AeroPress Championship held?

The 2013 Swedish AeroPress Championship took place at Koppi Coffee in Helsingborg, Sweden. The event gathered 21 baristas from across the country and was hosted in a space filled with coffee enthusiasts, friends, and family.

Who were Dinh’s competitors in the final round?

Dinh competed against Lisa Raeder from Johan & Nystrom in Stockholm and Johan Moren from DROP Coffee. All three had eight minutes to brew their best cup, with Dinh ultimately taking first place after a blind tasting by the judges.

What was Dinh’s exact coffee recipe?

Dinh used 15g of coffee and 200g of water heated to 82°C. He brewed using the inverted AeroPress method, steeping the coffee for 50 seconds and pressing for 30 seconds. That precise combination formed his winning routine.

Did Dinh change his routine for the World Championship?

No, Dinh didn’t change his routine significantly for the World AeroPress Championship. His goal remained to brew a cup he personally enjoyed, trusting that the judges would appreciate it too. He trained with DROP Coffee alongside that year’s Swedish Barista Cup and Brewer Champions.

Why does Dinh love the AeroPress?

Dinh sees the AeroPress as an accessible entry point into specialty coffee. He appreciates how it’s approachable for everyone and has helped him connect with people around the world. For him, it’s more than a brewing device—it’s a community builder.

Recommended FrontStreet Beans for AeroPress Brewing

For an AeroPress recipe like Dinh’s, try FrontStreet Coffee’s Ethiopia Yirgacheffe for bright floral and citrus notes, or Colombia Huila for balanced caramel and nuttiness. Both single origins respond well to the clarity and control of inverted AeroPress brewing, highlighting fruit, sweetness, and body without overcomplication. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.