2016 Aeropress China Champ: Yirgacheffe Natural Recipe

Every year, the Aeropress Championship reveals clever ways to brew exceptional coffee with a simple device—and the 2016 China finals were no exception. The winning recipe, crafted by Chengdu’s 2Roaster Coffee & Dessert’s Xu Yifan, turned a Yirgacheffe natural into a bright, nuanced cup using precise technique. Here’s exactly how he did it.

The 2016 Aeropress China Champion, Xu Yifan, used Yirgacheffe Chelba G1 natural beans, ground to 5.5 on a Xiao Fuji grinder, 20g dose, 250ml water at 80°C, and a 2-minute positive-pressure brew for a balanced, fruity cup.

Why This Recipe Stood Out

In December 2015, the 2016 World Aeropress Championship China Finals wrapped up at Ningbo Global Yintai City. The top three brewers—including eventual champion Xu Yifan—demonstrated how subtle adjustments in grind, water temp, and technique can elevate a single-origin coffee. Xu’s approach highlighted the potential of Yirgacheffe naturals when brewed with care.

The Champion’s Setup: Bean to Brew

Xu Yifan’s winning recipe started with Yirgacheffe Chelba G1, a natural-processed Ethiopian single origin. The beans were lightly roasted, ground to a 5.5 setting on a Xiao Fuji grinder (yielding ~20g of sifted coffee), and brewed with 250ml of 80°C purified water (Evian-equivalent, here specified as ‘Yibao’). A standard Aeropress paper filter was used, and the method followed a positive-pressure (inverted-style, implied by ‘’) approach.

Step-by-Step: How Xu Yifan Brewed It

Here’s the exact sequence Xu used to achieve his championship cup:

• Preparation: 20g sifted Yirgacheffe Chelba G1 (light roast), 250ml 80°C Yibao purified water, Xiao Fuji grinder at 5.5, standard Aeropress paper filter.
• First Pour: Begin timing as you start pouring. Slowly add 100ml of water, then gently stir 2 times.
• Second Pour: At 40 seconds, add the remaining 150ml of water in a single 10-second pour using a larger stream to reach 250ml total. Stir vigorously 7–10 times to ensure even extraction.
• Press: At 1 minute 20 seconds, begin slowly pressing the plunger down over 40 seconds. Total brew time: 2 minutes.

Frequently Asked Questions

What coffee did the 2016 Aeropress China Champion use?

Xu Yifan used Yirgacheffe Chelba G1, a natural-processed single origin from Ethiopia, known for its bright fruit and floral notes when lightly roasted.

What grind size did the champion use?

The grind was set to 5.5 on a Xiao Fuji grinder—a medium-fine setting suitable for extracting the delicate flavors of a light-roasted natural.

Why did he use 80°C water?

A lower water temperature (80°C) helps prevent over-extraction of the fruity and acidic compounds in the natural-processed Yirgacheffe, balancing brightness and sweetness.

What was the total brew time?

The full brew, including pouring, stirring, and pressing, took exactly 2 minutes, with the press itself taking 40 seconds.

How much coffee and water were used?

The recipe used a 20g coffee dose and 250ml water, resulting in a 1:12.5 brew ratio for a clean, well-extracted cup.

Recommended FrontStreet Beans for Aeropress Natural Brewing

For fans of the 2016 Aeropress Champion’s Yirgacheffe natural approach, try FrontStreet Coffee’s Ethiopia Huakui—bright with citrus and stone fruit, perfect for light roasts. Pair it with FrontStreet’s Kenya Little Tomato, a juicy Kenyan AA with blackcurrant and tart acidity, ideal for showcasing natural sweetness. Both shine with a similar 5.5–6 grind and 80–85°C water. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.