Northwest Aeropress Champions Share Full Brewing Methods

Last weekend in Portland, Oregon, 25 baristas competed in the US Northwest Aeropress Championship — with just one advancing to the national finals in Atlanta. The stakes were high, but the real win? Every technique, ratio, and timing detail from the top three brewers is now public.

Here’s the full breakdown: First place went to Dylan McClain (Case Study Coffee), second to Brandon Paul Weaver (Slate Coffee), and third to Chris Casassa. Each shared exact parameters — from coffee dose to agitation timing — so you can try their recipes at home.

First Place: Dylan McClain (Case Study Coffee)

Dylan McClain took the win using a straightforward immersion and inversion method. He brewed with 30g of coffee on a coarse grind, using a standard paper filter. His method emphasizes a bloom, stir, and controlled press for clean, balanced results.

• Coffee: 30g
• Grind: Coarse
• Filter: Standard paper
• Water: 120g at 85°C

Steps:

1. Start timer, add 120ml of 85°C water
2. Stir for 10 seconds
3. At 50 seconds, flip the Aeropress
4. Slowly press for 20–30 seconds
5. Dilute with 120g water

Second Place: Brandon Paul Weaver (Slate Coffee)

Brandon Paul Weaver used a more complex, multi-pour approach with a metal filter. His recipe calls for a finer grind on a Virtuoso machine (19 setting) and a Kaffeologie metal filter for a heavier body and enhanced texture.

• Coffee: 16g
• Grind: Virtuoso 19 setting
• Filter: Kaffeologie metal
• Water: 100ml + 100ml + 40ml at 85°C

Steps:

1. Start timer, add 100ml of 85°C water
2. Stir thoroughly at 20 seconds
3. Add another 100ml at 40 seconds
4. Wait 1 minute
5. Stir lightly
6. Flip at 2 minutes
7. Press for 40 seconds
8. Add 40ml water, stir

Third Place: Chris Casassa

Chris Casassa employed a bloomed immersion method with multiple stirs. He used a finer 3.5 grind setting on a Fuji Royale R-220 grinder, aiming for a richer extraction through extended contact time and agitation.

• Coffee: 18g
• Grind: Fuji Royale R-220, 3.5 setting
• Filter: Standard paper
• Water: 50ml (bloom) + 100ml + final press

Steps:

1. Start timer, add 50ml, bloom for 45 seconds
2. Add 100ml, stir, then wait
3. Stir again at 2:00 and 3:00
4. At 3:15, flip the Aeropress
5. Press for 30 seconds

What Happens Next?

The national Aeropress Championship takes place next weekend in Atlanta, where Dylan McClain will represent the Northwest region. All three finalists have now shared their full recipes publicly — a rare look into the techniques that win competitions.

Frequently Asked Questions

What grind size did the Aeropress winners use?

Dylan McClain used a coarse grind, Brandon Paul Weaver used a Virtuoso machine setting of 19 (medium-fine), and Chris Casassa used a 3.5 setting on a Fuji Royale R-220 grinder (fine).

What water temperature did they use?

All three brewers used 85°C water for their Aeropress recipes.

Did any of them use a metal filter?

Yes, Brandon Paul Weaver used a Kaffeologie metal filter, while the others used standard paper filters.

How much coffee did each brew use?

Dylan McClain used 30g, Brandon Paul Weaver used 16g, and Chris Casassa used 18g of coffee.

What was the brewing process for the winner?

Dylan McClain bloomed with 120ml of 85°C water, stirred for 10 seconds, flipped at 50 seconds, pressed for 20–30 seconds, and diluted with 120g water.

Are these recipes suitable for home brewing?

Yes, all three recipes include exact measurements, times, temperatures, and techniques that can be replicated at home.

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