Champion Recipe Collection
Exploring Winning Recipes with 1Zpresso Grinders
Let’s delve into the winning recipes from exceptional competitors around the world, showcasing how they use 1Zpresso grinders to achieve their award-winning brews.
These recipes are designed to highlight the versatility and excellence of 1Zpresso grinders, but remember, the parameters provided are just for reference. Feel free to adjust them to suit your personal taste and brewing style.
Grinder: 1Zpresso ZP6 Special
Grind Setting: 5.2
Coffee Bean: Natural Sidra from Finca Potosi, sourced from Granja La Esperanza Group @cafegranjalaesperanza
Ratio: 15.5g of coffee to 250g of water (approximately 1:16) at 91°C
Pouring Technique: Add 50g of water every 30 seconds
Grind Setting: 5.2
Coffee Bean: Natural Sidra from Finca Potosi, sourced from Granja La Esperanza Group @cafegranjalaesperanza
Ratio: 15.5g of coffee to 250g of water (approximately 1:16) at 91°C
Pouring Technique: Add 50g of water every 30 seconds
Grinder: 1Zpresso ZP6 Special
Grind Setting: 4.1
Brewer: Origami Air
Filter: Cafec Origami Filter
Ratio: 1:15
Coffee: 16 grams
Water: 240 ml
Temperature: 91°C
Pouring Technique:
0:00-0:10 - Pour 50g water, wait till 0:30
0:30-0:40 - Pour 70g water, wait till 1:00
1:00-1:00 - Pour 60g water, wait till 1:30
1:30-1:40 - Pour the last 60g of water, let water draw down till 2:25
Grind Setting: 4.1
Brewer: Origami Air
Filter: Cafec Origami Filter
Ratio: 1:15
Coffee: 16 grams
Water: 240 ml
Temperature: 91°C
Pouring Technique:
0:00-0:10 - Pour 50g water, wait till 0:30
0:30-0:40 - Pour 70g water, wait till 1:00
1:00-1:00 - Pour 60g water, wait till 1:30
1:30-1:40 - Pour the last 60g of water, let water draw down till 2:25
Grinder: 1Zpresso ZP6 Special
Grind Setting: 5.6
Coffee: 15g of Natural Geisha from San Pedro, Milton Monrroy
Water: 260g of Pure Colombian Water
Dripper: Acrylic Origami
Filter: Sibarist Conic
Pouring Technique:
1) 1st Pour: 50g
2) 2nd Pours: 70g each (at 92°C)
3) 3rd & 4th Pour: Add 70g each (at 86°C) in a mesmerizing spiral.
Grind Setting: 5.6
Coffee: 15g of Natural Geisha from San Pedro, Milton Monrroy
Water: 260g of Pure Colombian Water
Dripper: Acrylic Origami
Filter: Sibarist Conic
Pouring Technique:
1) 1st Pour: 50g
2) 2nd Pours: 70g each (at 92°C)
3) 3rd & 4th Pour: Add 70g each (at 86°C) in a mesmerizing spiral.
- Grinder: 1Zpresso ZP6 Special
- Grind Settings: 6.7 clicks
- Coffee: 15g
- Water: 250g at 65 ppm, 94°C
- Ratio: 15g coffee to 250g water (1:16.7)
Brewing Instructions
- Place 15g of coffee in the dripper.
- 1st Pour: Add 60g of water.
- 2nd Pour: Add 100g of water after 50 seconds.
- 3rd Pour: Add the final 90g of water after another 50 seconds.
This method keeps the final cup clean and complex, allowing the coffee’s characteristics to shine through more vividly.
- Grinder: 1Zpresso K-Ultra
- Beans:
- 12g Obatã beans from Fazenda Um - Mantiqueira Region
- 4g Catucaí 24/137 from Fazenda Um - Caparaó Region
- Water: 240g at 93°C (Ratio 1:15)
- Method: Graycano
- Filter: Sibarist Fast
- Kettle: Brewista Artisan
- Water Temperature: 93°C
Brewing Instructions
- 1st Layer (Bottom): Obatã beans, ground at 7.5 clicks on the 1Zpresso K-Ultra
- 2nd Layer (Top): Catucaí beans, ground at 7.0 clicks on the 1Zpresso K-Ultra
- Preparation: Chill the bottom of the glass server to -10°C before starting extraction.
- 00:00 - 00:35: Pour 60g of water and let it bloom.
- 00:35 - 01:15: Pour 70g of water.
- 01:15 - 01:40: Pour 60g of water.
- 01:40 - 02:30: Pour the final 50g of water.
Grinder: 1Zpresso K-Ultra
Grind Setting: 7.5
Ratio: 1:14
Coffee: 17g of the bourbon striped bourbon farm paradise 92
Water: 240g
Temperature: 92°C
Pouring Technique:
1) Divide the water into three pours of 80g each:
- First pour (0:00): Start the timer and pour 80g of water evenly over the grounds. Let it bloom.
- Second pour (0:40): Add another 80g of water in slow, circular motions.
- Third pour (1:20): Add the final 80g of water, again in circular motions.
2) Wait for Extraction
Allow the coffee to fully drain. The total brewing time should be around 2 minutes.
3) Enjoy Your Brew
Savor the balanced flavors and rich aroma of this expertly brewed cup!
Grind Setting: 7.5
Ratio: 1:14
Coffee: 17g of the bourbon striped bourbon farm paradise 92
Water: 240g
Temperature: 92°C
Pouring Technique:
1) Divide the water into three pours of 80g each:
- First pour (0:00): Start the timer and pour 80g of water evenly over the grounds. Let it bloom.
- Second pour (0:40): Add another 80g of water in slow, circular motions.
- Third pour (1:20): Add the final 80g of water, again in circular motions.
2) Wait for Extraction
Allow the coffee to fully drain. The total brewing time should be around 2 minutes.
3) Enjoy Your Brew
Savor the balanced flavors and rich aroma of this expertly brewed cup!
- Grinder: 1Zpresso K-Ultra
- Grind Settings: 4.5
- Coffee: 15g Geisha Washed from Finca Rosario, Mérida, Venezuela
- Water: 94°C
- Dripper: Graycano with Sibarist filter
- Ratio: 15g coffee to 240g water (1:16)
Brewing Instructions
- Place 15g of coffee in the Graycano dripper.
- 1st Pour: Add 40g of water and let it bloom.
- 2nd Pour: Pour up to 140g in a controlled, circular motion.
- 3rd Pour: Pour up to 240g to complete the brew.
Grinder: 1Zpresso K-Ultra
Grind Setting: 7.5
Brewer: Origami Air
Filter: Sibarist
Ratio: 1:16.6
Coffee: 15g
Water: 250g
Temperature: 92°C
Pouring Technique:
00:00 - Start with a gentle pour of 40g
00:45 - Follow up with a pour of 60g
01:30 - Continue with a steady pour of 75g
02:15 - Conclude with a final pour of 75g
Pro Tips:
Let the water flow through the kettle at a rate of ≈ 7g/s for optimal extraction.
Experience the magic at around the 3:00 mark when the total drawdown completes.
Grind Setting: 7.5
Brewer: Origami Air
Filter: Sibarist
Ratio: 1:16.6
Coffee: 15g
Water: 250g
Temperature: 92°C
Pouring Technique:
00:00 - Start with a gentle pour of 40g
00:45 - Follow up with a pour of 60g
01:30 - Continue with a steady pour of 75g
02:15 - Conclude with a final pour of 75g
Pro Tips:
Let the water flow through the kettle at a rate of ≈ 7g/s for optimal extraction.
Experience the magic at around the 3:00 mark when the total drawdown completes.
- Grinder: 1Zpresso K-Ultra
- Grind Settings: 2.7
- Dripper: Graycano
- Filter: Sibarist
- Extra Equipment: Melodrip
- Coffee Blend:
- 12g Finca Roca Chiroso
- 5g Finca La Dinastia (Wilder Lazo) Gesha
- Water: 72 ppm Apax (Tonik 1g, Jamm 1.5g, Lylac 1.5g)
- Temperature: 93°C
- Ratio: 17g coffee to 270g water (1:15.88)
Brewing Instructions
- Place 17g of coffee in the Graycano dripper.
- 1st Pour: Add 60g of water and let it bloom for 40 seconds.
- 2nd Pour: Add 60g of water. Wait until 1:20 minutes.
- 3rd Pour: Add 50g of water. Wait until 2:00 minutes.
- 4th and Final Pour: Add 100g of water.
- Total brew time: 2 minutes 40 seconds.
Grinder: 1Zpresso K-Plus
Grind Setting: 8
Coffee Weight: 15g
Coffee Blend: 9g Pink Bourbon from Fazenda Um + 6g Laurina from Daterra Farm
Water: 240g
Dripper: MK
Filter: Sybarist Flat
Pouring Technique:
1st and 2nd Pours: Pour 100 grams of water each time (at 96ºC) in quick circular movements.
3rd Pour: Add 40 grams (at 90°C) with a central and continuous flow.
Grind Setting: 8
Coffee Weight: 15g
Coffee Blend: 9g Pink Bourbon from Fazenda Um + 6g Laurina from Daterra Farm
Water: 240g
Dripper: MK
Filter: Sybarist Flat
Pouring Technique:
1st and 2nd Pours: Pour 100 grams of water each time (at 96ºC) in quick circular movements.
3rd Pour: Add 40 grams (at 90°C) with a central and continuous flow.
- Grinder: 1Zpresso K-Pro
- Grind Settings: 5.4
- Coffee Blend:
- 5g Finca Mikava Gesha
- 5g Finca Inmaculada Eugenoides
- 5g Volcan Valley Finca Santa Maria Criollo Folio Caturra
- Water: 40 ppm RO, 93°C
- Dripper: V60 Ceramic
- Ratio: 15g coffee to 240g water (1:16)
Brewing Instructions
- Place 15g of coffee in the V60 dripper.
- 1st Pour: Add 40g of water and let it bloom for 30 seconds.
- 2nd to 4th Pours: Add 50g of water each, pouring in a circular motion.
- 5th Pour: Add the final 50g of water, pouring to the center.
- Total brew time: 2 minutes 20 seconds.
Grinder: 1Zpresso K-Ultra
Grind Setting: 5.5
Coffee: 15 grams of Abu Coffee Geisha Natural Anaerobic
Total amount of water: 255 ml
Water at 54 ppm
Ratio: 1:17
Temperature: 88 degrees Celsius
Brewing Technique:
1) Add 45 ml of water and wait for 45 seconds with 3 turns.
2) Add water up to 125 ml and wait until 1 minute and 20 seconds with 3 turns.
3) Add the rest of the water up to 255 ml and wait for up to 2 minutes, lowering the plunger between 25 seconds to finish in a final preparation time of 2 minutes and 25 seconds.
4) Allow the coffee to cool for 1 minute, and then serve.
Grind Setting: 5.5
Coffee: 15 grams of Abu Coffee Geisha Natural Anaerobic
Total amount of water: 255 ml
Water at 54 ppm
Ratio: 1:17
Temperature: 88 degrees Celsius
Brewing Technique:
1) Add 45 ml of water and wait for 45 seconds with 3 turns.
2) Add water up to 125 ml and wait until 1 minute and 20 seconds with 3 turns.
3) Add the rest of the water up to 255 ml and wait for up to 2 minutes, lowering the plunger between 25 seconds to finish in a final preparation time of 2 minutes and 25 seconds.
4) Allow the coffee to cool for 1 minute, and then serve.
Ingredients:
- 18.75g of coffee (1:8 ratio, 150ml water)
- 150ml of Everpure water (plus 20ml room temperature water)
Tools:
- AeroPress (inverted method)
- 2 paper filters
- 1Zpresso K-Ultra grinder (set to 80 clicks)
- Scale and timer
Instructions:
- Prepare Your Coffee and AeroPress:
Grind 18.75g of coffee using the 1Zpresso K-Ultra grinder set to 80 clicks for a consistent grind. Rinse 2 paper filters in the AeroPress cap with hot water. - Set Up the Inverted AeroPress:
Assemble the AeroPress in the inverted position and add the ground coffee to the chamber. - Pour and Start Brewing:
Heat 150ml of Everpure water to 85°C. Start the timer and pour 150ml of water over the coffee grounds. - Agitate and Immerse:
Stir gently for 20 seconds to create turbulence and evenly saturate the grounds. Let the coffee steep for 1 minute and 30 seconds. - Press Down:
Secure the cap with the rinsed filters onto the AeroPress. Flip it over onto your cup or server, and press the plunger down slowly and steadily for about 35 seconds. - Dilute and Enjoy:
Add 20ml of room-temperature water to the brewed coffee. Add the water first, then the coffee, to balance the flavor. - Relish Your Cup:
Total brew time: 3 minutes 30 seconds. Savor the bold yet balanced flavors from this recipe!
Grinder: 1Zpresso K-Plus
Grind Setting: 8.2
Brewer position: Inverted
Filter: Aeropress original paper filters (2 filters, dry)
Coffee weight: 18 grams
Water: Third Wave Water, classic profile
Temperature: 92 degrees Celsius
Total brew time: Approximately 3 minutes
Brewing Technique:
1) Weight the coffee beans, spray them with water to reduce static in the grinder and grind the coffee.
2) Tare the scales with an inverted Aeropress brewer on top of it.
3) Place the grounds inside the brewer, level them, start a timer, and pour 97 grams of water onto the brewer.
4) Stir the slurry with a cupping spoon 35 times slowly and gently, doing both a circular and vertical motion with the spoon. The rotation is about 80 RPM.
5) Wait until 1:20, and then gently remove excess space on the brewer by pulling the body down, and cover it.
6) Start pressing into a server at 1:40, going gently and steadily so that it is done by 2:05. The server should now have about 67 grams of beverage.
7) Dilute the beverage with 100 grams of the same water, at the same temperature. Let it cool down for a minute or so.
8) Enjoy!
Grind Setting: 8.2
Brewer position: Inverted
Filter: Aeropress original paper filters (2 filters, dry)
Coffee weight: 18 grams
Water: Third Wave Water, classic profile
Temperature: 92 degrees Celsius
Total brew time: Approximately 3 minutes
Brewing Technique:
1) Weight the coffee beans, spray them with water to reduce static in the grinder and grind the coffee.
2) Tare the scales with an inverted Aeropress brewer on top of it.
3) Place the grounds inside the brewer, level them, start a timer, and pour 97 grams of water onto the brewer.
4) Stir the slurry with a cupping spoon 35 times slowly and gently, doing both a circular and vertical motion with the spoon. The rotation is about 80 RPM.
5) Wait until 1:20, and then gently remove excess space on the brewer by pulling the body down, and cover it.
6) Start pressing into a server at 1:40, going gently and steadily so that it is done by 2:05. The server should now have about 67 grams of beverage.
7) Dilute the beverage with 100 grams of the same water, at the same temperature. Let it cool down for a minute or so.
8) Enjoy!
Grinder: 1Zpresso K-Plus
Grind Setting: 7.8
Brewer Method: Inverted
Water: 155ml, 82°C
Filter: Aeropress classic paper, 2 filters
Time: Between 3:50 to 4:10
Brewing Technique:
1) Add 18g to the Aeropress
2) Start the timer and pour 120ml of water
3) Stir 8 times and seal with the filter
4) Flip the Aeropress and patiently wait until 1:30
5) At 1:30, press for 20 seconds into a hot server
6) Transfer the coffee to another server on a scale
7) Add 90ml of coffee, then room temperature water to reach 120ml, and finally, hot water to 155ml
8) Pour the 155ml into the cup
9) Serve with love
Grind Setting: 7.8
Brewer Method: Inverted
Water: 155ml, 82°C
Filter: Aeropress classic paper, 2 filters
Time: Between 3:50 to 4:10
Brewing Technique:
1) Add 18g to the Aeropress
2) Start the timer and pour 120ml of water
3) Stir 8 times and seal with the filter
4) Flip the Aeropress and patiently wait until 1:30
5) At 1:30, press for 20 seconds into a hot server
6) Transfer the coffee to another server on a scale
7) Add 90ml of coffee, then room temperature water to reach 120ml, and finally, hot water to 155ml
8) Pour the 155ml into the cup
9) Serve with love
Grinder: 1Zpresso ZP6 Special
Grind Setting: 1st grind coarsest setting, 2nd grind at 5.5
Brewer Position: Upright
Dose: 18g
Filter: 1 Aesir Paper filter, pre-washed (always)
Water: TTW (2L sachet mixed in 5L distilled water), 190g, 84°C
Prep Coffee:
1) 1st grind at the coarsest setting, then blow off silverskin.
2) 2nd grind at 5.5 (1Zpresso ZP6, aim for medium coarse).
3) Spread coffee on a kitchen towel to reduce fines (or sift with Kruve or equivalent).
Brewing Technique:
1) Add 18g into the chamber.
2) Start your timer.
3) Add 50g of water, and stir gently 5 times back and forth.
4) Top up with 100g water, stir back and forth 10 times.
5) Seal with the plunger and vacuum upwards.
6) @1:30 start pressing very gently, aiming for a total press time of 45s, stopping at the hissing sound.
7) This will get you 110g of coffee, bypass with 40g of water at the same temperature.
8) Cool the brew down by mixing coffee back and forth into the server 4 times.
9) Serve!
Grind Setting: 1st grind coarsest setting, 2nd grind at 5.5
Brewer Position: Upright
Dose: 18g
Filter: 1 Aesir Paper filter, pre-washed (always)
Water: TTW (2L sachet mixed in 5L distilled water), 190g, 84°C
Prep Coffee:
1) 1st grind at the coarsest setting, then blow off silverskin.
2) 2nd grind at 5.5 (1Zpresso ZP6, aim for medium coarse).
3) Spread coffee on a kitchen towel to reduce fines (or sift with Kruve or equivalent).
Brewing Technique:
1) Add 18g into the chamber.
2) Start your timer.
3) Add 50g of water, and stir gently 5 times back and forth.
4) Top up with 100g water, stir back and forth 10 times.
5) Seal with the plunger and vacuum upwards.
6) @1:30 start pressing very gently, aiming for a total press time of 45s, stopping at the hissing sound.
7) This will get you 110g of coffee, bypass with 40g of water at the same temperature.
8) Cool the brew down by mixing coffee back and forth into the server 4 times.
9) Serve!
Grinder: 1Zpresso ZP6 Special
Grind Setting: 5.5
Coffee Weight: 18g
Temperature: 96°C
Water: Consists of 50ppm MgCl, 20ppm CaCl, 20ppm Sodium Citrate and 10ppm NaHCO3
Brewer Position: Inverted, coffee first
Brewing Technique:
1) Pour 90g in a circle pattern while giving the aeropress small twists to wet bed evenly till you hit around 70g and the remaining water in a controlled pour.
2) 0:50-1:20 stir 20 times back an forth with aeropress stir paddle
3) 1:30 swirl 5 times
4) Push out excess air and screw cap with dry sibarist filter paper on.
5) 2:30 time to flip and press slowly till ~3:00
Tips: Should get you somewhere between 56-58g of concentrate and then I diluted with a mix of hot water from kettle and room temp to end with 150g of brewed coffee at around 46°C for best evaluation experience.
Grind Setting: 5.5
Coffee Weight: 18g
Temperature: 96°C
Water: Consists of 50ppm MgCl, 20ppm CaCl, 20ppm Sodium Citrate and 10ppm NaHCO3
Brewer Position: Inverted, coffee first
Brewing Technique:
1) Pour 90g in a circle pattern while giving the aeropress small twists to wet bed evenly till you hit around 70g and the remaining water in a controlled pour.
2) 0:50-1:20 stir 20 times back an forth with aeropress stir paddle
3) 1:30 swirl 5 times
4) Push out excess air and screw cap with dry sibarist filter paper on.
5) 2:30 time to flip and press slowly till ~3:00
Tips: Should get you somewhere between 56-58g of concentrate and then I diluted with a mix of hot water from kettle and room temp to end with 150g of brewed coffee at around 46°C for best evaluation experience.
Grinder: 1Zpresso JX-Pro
Grind Setting: 144 clicks
Brewer Position: Inverted
Dose: 18g
Water: Spa Blauw at 87°C & room temperature
Paper: 1 prewashed Aeropress classic paper
Brew Time: 3 minutes
Brewing Technique:
1) Pour 150 ml of 87°C water into the brewer.
2) Add the coffee to the brewer and start your timer.
3) Gently stir 10 times to awaken those delightful flavors.
4) Add 50 ml of 87°C water.
5) Screw the cap with the filter onto the brewer and push the air out.
6) Carefully flip it onto your server and give it a little swirl.
7) Allow it to brew until 2 minutes and 30 seconds on the server.
8) Press gently for around 30 seconds to extract the goodness.
9) Finally, bypass 100 ml of room temperature water to enhance the experience.
10) Gently stir one last time and serve this magnificent brew.
Grind Setting: 144 clicks
Brewer Position: Inverted
Dose: 18g
Water: Spa Blauw at 87°C & room temperature
Paper: 1 prewashed Aeropress classic paper
Brew Time: 3 minutes
Brewing Technique:
1) Pour 150 ml of 87°C water into the brewer.
2) Add the coffee to the brewer and start your timer.
3) Gently stir 10 times to awaken those delightful flavors.
4) Add 50 ml of 87°C water.
5) Screw the cap with the filter onto the brewer and push the air out.
6) Carefully flip it onto your server and give it a little swirl.
7) Allow it to brew until 2 minutes and 30 seconds on the server.
8) Press gently for around 30 seconds to extract the goodness.
9) Finally, bypass 100 ml of room temperature water to enhance the experience.
10) Gently stir one last time and serve this magnificent brew.
Grinder: 1Zpresso JX-Pro S
Grind Setting: 120 clicks
Aeropress: Aeropress Clear
Paper Filters: 2 (Double Paper Filter)
Temperature: 90°C
Coffee Weight: 17g
Water: 160 ml in a single pour
Brewing Technique:
1) 25 seconds: First turbulence with AeroPress blade for 10 seconds in a cross shape.
2) 45 seconds: Second turbulence with AeroPress blade for 10 seconds in a cross shape.
3) 1:30: Start extraction for 20 seconds.
4) Bypass 40 ml of water.
5) Serve and savor the excellence!
Grind Setting: 120 clicks
Aeropress: Aeropress Clear
Paper Filters: 2 (Double Paper Filter)
Temperature: 90°C
Coffee Weight: 17g
Water: 160 ml in a single pour
Brewing Technique:
1) 25 seconds: First turbulence with AeroPress blade for 10 seconds in a cross shape.
2) 45 seconds: Second turbulence with AeroPress blade for 10 seconds in a cross shape.
3) 1:30: Start extraction for 20 seconds.
4) Bypass 40 ml of water.
5) Serve and savor the excellence!
- Coffee Used: KlBINGO de @seismontes
- Origin: Burundi-Kayanza, small local producers
- Process: Washed
- Variety: Bourbon
- Crop Altitude: 1893 m
Setup
- Position: Inverted
- Dose: 18g
- Filter: 2x Paper Filter
- Grinder: 1Zpresso JX, Medium Grind Size
- Water: Vitale (brand), 90°C
Method
- Add coffee to the AeroPress chamber.
- Preheat the filter and cup.
- Pour 50ml of water, stir slowly 4 times, and wait 30 seconds.
- Pour an additional 90ml of water and slowly stir 4 times. Avoid creating much turbulence.
- Bring the plunger up and remove any excess air. Close the cup.
- Flip the AeroPress onto the cup and make a small turn. Wait until 1:45.
- Slowly push the plunger down for 25 seconds.
- Bypass with 30ml of room-temperature water.
- Cool down by pouring from one cup to another 6 times. Serve and enjoy!
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