Réseau des Baristas de France – RBF (French Barista Network) presents
2017 French Aeropress Championship.

Sat, Sep 17th, 2017 @ Away Hostel & Coffee Shop

The Coffee

During the qualification, the coffee remained a mystery. The only indication was the roaster: Hexagone Café 

Kamwangi Peaberry (one berry) | Kenya 2016

Region: Kirinyaga

Station: Kamwangi Factory 

Altitude: 1600-1800 m

SL 28, SL 34, K7, Ruiru II

Wet processed 

Results

(3 Finalists from 20 finalists  competitors) 

1. Brice Robin, Independant Barista Paris
2. Julie Crouhy, Barista, Coutume Café, Paris. 
3. Octave Raimbault, coffee lover, Lyon. 

Brice Robin, Independant Barista | Paris (Winner)

Inverted Aeropress Method

Coffee: 20.5 g | Grind  8,3 | Mahlkönig EK43
Water: 250 mL Volvic
Temperature: 95 °C –  203 °F 
Filter: 1 paper filter  

0:00-0:10 Pour 60 g of water 
0:10-0:30 Stir 5 s & Pre-infuse 15 s
0:30-1:00 Slowly pour 190 g water in 30 s
1:00-3:00 Infuse 2min | During the infusion, place the rinsed filter and squeeze out the air bubbles.
3:00-3:30 Press in 30 s

Cool down with a decanting method: 4 times (like mint tea)

Julie Crouhy, Coutume Café | Paris (2nd)

Inverted Aeropress Method

Coffee: 18 g | Fine size grind | Commandante grinder

Water: 240 mL Montcalm
Temperature: 96 °C –  204,8 °F 
Filter: 1 paper filter 

0:00-0:30 Pre-infuse with 40 g of water for 30 s and shake

0:00-1:00 Fill with the rest of water 

1:50-2:35 Press and mix

2:35-4:35 Decant in Chemex for 2 min

Octave Raimbault, Coffee passionate | Lyon (3rd)

Inverted Aeropress Method

Coffee: 18 g |Grind 6.3 | Mahlkönig EK43

Water: 235 mL BWT Filtered Water
Temperature: 86 °C –  186,8°F 
Filter: 1 paper filter

0:00-0:05 Pre-infuse with 45 g water 
0:05-0:15 Stir for 10 s

0:15-1:45 Fill with the rest of water and shake shake shake

1:45-2:25 Press, decant & swirl.

The Judges 

Jakub HARTL | Head Judge

Champion: 2012 Aeropress (Germany), 2013 Latte Art, Brewer’s Cup and Coffee in Good Spirits (Czech Republic)
La Bohème Café in Prague as Quality Control Manager. Regulary judge for international competitions such as the Cup of Excellence.

Lacy AUDRY | Co-founder of Kalsada Coffee

2017, judge: Barista National Championships (US), Brewers Cup (France), Aeropress Championships (Philippines).
Manager and Quality Controller at Chouette Café, coffeeshop and roasting in St Germain-en-Laye.

 Stéphane CATALDI | CEO of Caffè Cataldi, French coffee roaster since 2009

2010 French Best Roaster. Co-founder of Hexagone Café in 2014 (Roaster and coffeeshop in Paris 14th)

For this 2017 edition, Hexagone Café was chosen to be the official roaster of the competition because it is one of its coffees that we preferred during a blind cupping, bringing together several roasters of all France. 

 Réseau des Baristas de France – RBF (French Barista Network) presents, 2016 French Aeropress Championship.

Monday, April 25th, 2016 @ Paname Brewing Company

@monsieur kodak bear 

Here is my video of the evening.

Coffee: Ecuador, Finca Maputo, Typica, washed roasted by Café Moxka.

Results

(3 Finalists from 18 competitors) 

1. Jérôme Dittmar, journalist & serious amateur coffee lover, Lyon. 
2. Franck Chenat, coffee shop project with Clément Turlot, Mulhouse.
3. Clément Turlot, Café Bretelles, coffee shop project with Franck Chenat, Strasbourg. 

Recipes 

Jérôme Dittmar

Standard Aeropress method

Coffee: 18 g of coffee | medium size grind | 9,5 Mahlkönig EK 43
Water: 225 mL of Volvic
Temperature: 80 °C – 176 °F 
Filter: 1 Paper filter

0:00-0:15 Pour very slowly 40 millilitres of water
0:15-0:45 Pre-infuse for 30 seconds
0:45-1:45 Pour very slowly 185 millilitres of water
1:45-2:25 Press 

Franck Chenat

Standard Aeropress method

Coffee: 17,1 g | medium size grind | hand-ground with Cafflano
Water: 235 mL of Volvic  
Temperature: 89 °C – 192 °F 
Filter: 2 paper filters

0:00-0:05 Pour 35 mL of water
0:05-0:20 Pre-infuse for 15 secs
0:20-1:00 Pour 90 mL of water and stir intensely for 30 secs
1:00-1:10 Pour 110 mL of water
1:10-1:40 Wait 40 secs
1:40-2:00 Press
2:00-3:45 Wait 2 min 45 secs and serve

Clément Turlot

Inverted Aeropress method

Coffee: 20 g | Medium size grind  11 | Mahlkönig EK43
Water: 210 mL Volvic
Temperature: 85 °C – 185 °F 
Filter: 1 paper filter

0:00-0:15 Pour 210 mL of water
0:15-0:50 Stir
0:50-1:20 Press
1:20-4:20 Cautiously remove the oily looking film from the surface of the coffee with a spoon.

Judges:

Charlene De Buysere | Head judge | 2012 World Aeropress Champion Charlene DeBuysere.
Viva Lenoir | Le Nez du Café.
Thomas Clément | 2015 French Aeropress Champion | Café Cuillier
Nir Chouchana | French Coffee In Good Spirits Champion 2014

 MC: Emmanuel Buschiazzo | Barista Caféologue | RBF | La Claque