The result of 2013 World Philharmonic Competition was announced, with the production method of champion, runner-up and second runner-up.

Thanks to everyone for an amazing night at the WACs, thanks to everyone who came and supported and thanks especially to 5Senses for hosting and the incredible generosity of all the sponsors. Music and dance-offs were provided by the boyz of SPRUDGE.

Thank you very much for your coming, participation and support for this wonderful night of the World Philharmonic Competition, especially for the sponsorship of 5Sense Cafe. Live music and dance is dedicated by the SPRUDGE team.

Thanks also to the judges, Tim Wendelboe, Casper Engel Rasmussen and the multi-talented Ben Kaminsky who was also MCing.

Thanks also to our judge Tim Wendelboe,Casper Engel Rasmussen and Ben Kaminsky, who is also a genius from MCing.

A massive congratulations to our top 3 competitors in the now two-time World Aeropress Champion, Jeff Verellen from Caffenation in Antwerp, Belgium, the 2nd place getter all the way from Finland, via Portend Oregon, the wonderful Wille Yli-Luoma and taking 3rd place was the charming Tibor Varady from Espresso Embassy, Budapest.

Warm congratulations to our three winners: the champion is Jeff Verellen, who won the 2010 World Philharmonic Competition, the runner-up of Caffenation; from Antwerp in northern Belgium was won by Wille Yli-Luoma of Finland, and the handsome guy Tibor Varady from Espresso Embassy, Budapest, Hungary won.

Jeff will be flown all the way to Oslo to attend the epic Nordic Barista Cup in September and will be paying a tonne of money for excess luggage due to the giant smorgasbord of prizes from Baratza, Handsome Coffee Roasters, Market Lane Coffee, Able Brewing, OTTO and Aerobie.

Champion Jeff will go to the Norwegian capital Oslo to participate in the Nordic Barista Cup in September. The competition will be sponsored by all the big names, namely Baratza, Handsome Coffee Roasters, Market Lane Coffee, Able Brewing and OTTO and Aerobie.

All the snaps from the night were composed by the skilled Abigail Varney.

All the photos at the scene were captured by the skilled Abigail Varney.

All their recipes will be published soon... So stay tuned!

The operation secret of the award-winning contestant Philharmonic pressure will be announced soon, please wait for it.

Operating tips for the winners of the 2013 World Philharmonic Competition

Jeff Verellen's winning recipe:

The secret of Jeff Verellen

17 grams coffee ground 5.75 on the uber grinder, little courser than paper filter.

17g powder-use an Irish Uber bean grinder with a 5.75th scale, a little thicker than a drip filter

Rinsed normal filter, aeropress in regular position.

Soak the filter paper and keep the pressure steady.

50 grams of water at 83c for the bloom.

Steaming-83 ℃ 50g water

Bloom for 40s. Nicely wet all grounds and lightly agitate holding the aeropress and shaking it abit around.

Very slowly add 215 grams of water at 79c for about 30 sec

After 40 seconds, rotate the pressure slowly while carefully adding 215 g 79 ℃ of water for about 30 seconds.

Press very gently for about 30 seconds.

Leave about 50 gram slurry in the press and discard.

Put the rest of the brew in the gob.

Gently press for about 30s until there is still about 50g coffee liquid left in the filter tube.

Extra tips for supreme brew:

Make suggestions for good coffee:

Picking beans, lights out, heavies in. Too big and weird, also out.

Pick beans-light, too big, defective beans, etc., just uniform and thick

Use a cocktail pitcher to grind in and charge up static electricity so light particles stick to the walls, try to discard them.

Use a cocktail cup to hold coffee powder, because a little bit of static electricity will attach to the wall of the cup, so we don't use this part.

2013WAC 2nd_Wille Yli-Luoma

Wille Yli-Luoma's 2nd place recipe:

Let's look at the secret of Wille Yli-Luoma.

Inverted

Inversion method

17 grams of coffee

240 water right of boil

2 min steep with 3 stirs.

17g powder, 240g hot water, stirring 3 times during soaking in two minutes.

2013WAC 3rd_Tibor Varaday

Tibor Varaday's 3rd place recipe:

What is the secret of Tibor Varaday?

Place 12g quite coarsely ground coffee into aeropress (set grind to taste)

12g very coarse coffee powder

Pre-infuse with about 50g gramms of 90 degrees celsius water

Soak in 50g, 90 ℃ water first

Stir vigorously, 5 times

Stir fully for 5 times

Add remaining water to a total of 200 gramms

Add all the remaining water, a total of 200g of water

Place cap on without stirring

And then install the cover directly.

Press out air while still in inverted position, until drops appear on top

Send out all the air until a little coffee is filtered out.

Turn aeropress into a non-inverted position onto a pitcher, but do not press yet.

Flip the Philharmonic pressure and place it on a container.

After two minutes of brew time have past, press gently using body weight, as the Aeropress allows.

Serve.

Until two minutes after the whole extraction process, uniform pressure can be done.

How's about? It was fun. :)

Philharmonic pressure-play as much as you want.

(the text and pictures of this article are reproduced on Philharmonic's Chinese website http://www.aeropress.cn. Welcome to share.)