2013 World Aeropress Championship: Winners & Recipes Revealed

The 2013 World Aeropress Championship wasn’t just another coffee event—it was a showcase of creativity, precision, and passion. Hosted by 5Senses and judged by coffee luminaries Tim Wendelboe, Casper Engel Rasmussen, and Ben Kaminsky, the night delivered unforgettable moments, live music, and, most importantly, three distinct approaches to crafting the perfect cup with an Aeropress.

In short: Belgium’s Jeff Verellen took first place with a nuanced recipe using a 5.75 Uber grinder setting, 17g coffee, and a two-step brew at 83°C and 79°C. Finland’s Wille Yli-Luoma scored second with an inverted method and 240g of boiling water, while Hungary’s Tibor Varady claimed third with a 12g coarse grind and a unique stirring and inversion technique.

Champions of the 2013 World Aeropress Championship

The top three finishers at the 2013 World Aeropress Championship (WAC) brought their A-game with techniques that ranged from traditional to experimental. Reigning champion Jeff Verellen from Caffenation in Antwerp, Belgium—also the 2010 winner—returned to claim the top spot. He was followed by Finnish competitor Wille Yli-Luoma, who traveled via Oregon, and Hungary’s Tibor Varady from Espresso Embassy in Budapest. All three demonstrated the versatility of the Aeropress and earned not just glory, but also prizes from Baratza, Handsome Coffee Roasters, Market Lane Coffee, Able Brewing, OTTO, and Aerobie. Jeff even jetted off to the Nordic Barista Cup in Oslo with a suitcase full of gear.

Jeff Verellen’s Winning Recipe (1st Place)

Jeff Verellen’s first-place recipe is a masterclass in control and finesse. He used 17g of coffee ground to a 5.75 setting on the Uber grinder—slightly coarser than typical paper-filter grind. The recipe unfolds in stages:

• Rinse a normal paper filter and set the Aeropress in the regular position.
• Bloom with 50g of water at 83°C for 40 seconds, ensuring all grounds are saturated. Lightly agitate the slurry by shaking the Aeropress.
• Over approximately 30 seconds, slowly add 215g of water at 79°C while gently rotating the Aeropress.
• Press down very gently for about 30 seconds, leaving around 50g of slurry in the chamber and discarding it. Serve the brewed coffee.

To refine the brew further, Verellen advises selecting uniform, dense beans and avoiding overly light or defective ones. He also suggests using a cocktail shaker to collect statically charged fines—those clinging to the walls—and discarding them before brewing.

Wille Yli-Luoma’s Runner-Up Method (2nd Place)

Runner-up Wille Yli-Luoma employed an inverted Aeropress technique to craft his winning cup. His method is straightforward but effective:

• Use 17g of coffee.
• Pour 240g of water just off the boil directly into the inverted Aeropress.
• Steep for two minutes, stirring the slurry three times during the brew.

This approach emphasizes extended contact time and controlled agitation, highlighting Yli-Luoma’s preference for full immersion and simplicity.

Tibor Varady’s Third-Place Technique (3rd Place)

Tibor Varady from Budapest’s Espresso Embassy secured third place with a bold, textured method that highlights coarse grinding and strategic stirring:

• Start with 12g of coarsely ground coffee in the Aeropress (grind to taste).
• Pre-infuse with 50g of water at 90°C.
• Stir vigorously five times to fully saturate the grounds.
• Add water to reach a total of 200g.
• Secure the cap without stirring, then press out air in the inverted position until drips form on the top.
• Flip the Aeropress onto a server in the non-inverted position—but don’t press yet.
• After two full minutes, apply gentle body-weight pressure to complete the extraction.

Varady’s method plays with texture and immersion, using a lower grind size and strategic stirring to enhance body and clarity.

Photos from the Night

The atmosphere at the 2013 WAC was electric, thanks in part to live music and dance by the SPRUDGE team. The evening’s best moments were captured by photographer Abigail Varney—her shots preserve the energy, focus, and joy of the competition.

Frequently Asked Questions

What was the 2013 World Aeropress Championship?

The 2013 World Aeropress Championship (WAC) was an international brewing competition where baristas crafted coffee using only the Aeropress. It featured innovative techniques and attracted top talent from around the globe, with competitors judged on taste, clarity, and execution.

Who won the 2013 World Aeropress Championship?

Jeff Verellen from Caffenation in Antwerp, Belgium, won the 2013 WAC. He had also claimed the title in 2010, making him a back-to-back champion. He used a two-step brew with precise grind, water temperature, and agitation.

What was Jeff Verellen’s winning Aeropress recipe?

Jeff Verellen used 17g of coffee ground to a 5.75 setting on the Uber grinder. He bloomed with 50g of water at 83°C, then added 215g of water at 79°C. He pressed gently for 30 seconds and left some slurry behind. His process included careful agitation and two separate water pours.

How did Wille Yli-Luoma brew his second-place cup?

Wille Yli-Luoma used an inverted Aeropress method with 17g of coffee and 240g of water just off the boil. He steeped for two minutes and stirred the slurry three times during the brew for even extraction.

What was unique about Tibor Varady’s third-place technique?

Tibor Varady used a coarse 12g grind, pre-infused with 50g of 90°C water, stirred five times, then added water to 200g. He brewed inverted, flipped to non-inverted, and pressed after two minutes using body weight for a full-flavored, textured cup.

Did the 2013 WAC winners share their full recipes?

Yes, the 2013 WAC winners—Jeff Verellen, Wille Yli-Luoma, and Tibor Varady—each shared complete brewing recipes including grind size, water temperatures, brew times, stirring, and pouring methods.

Recommended FrontStreet Beans for Aeropress Brewing

For Aeropress fans looking to experiment like the 2013 WAC champions, try FrontStreet Coffee’s Ethiopia Guji Humbera—bright and juicy with notes of citrus and blueberry, ideal for highlighting clarity. Pair it with Yirgacheffe Konga for floral and stone fruit brightness, or go deeper with Colombia Huila Supremo for balanced caramel and nutty tones. All three single origins shine in the Aeropress format. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.