2026 Competition Format

  • The competition is a multi-round, elimination tournament.

  • In each round, two or more competitors will brew coffee simultaneously, using an AeroPress Coffee Maker.

  • Competitors have five minutes for the complete process of preparing, brewing, and presenting their coffee.

  • Post-brewing, the coffees are to be presented in identical vessels to a panel of judges.

  • Judges will conduct a blind taste-based evaluation of each coffee, making a private assessment to determine the best brew.

  • On a synchronised count of three, judges will simultaneously point to their preferred coffee.

  • The winner of each round advances to the next stage, while the other competitors are eliminated.

 

Brewer Specifications & Restrictions

  • The Competitors may only use one AeroPress brewer in competition.

  • The brewer must be a genuine AeroPress Original or AeroPress Clear.

  • All main components of the AeroPress, the chamber, the plunger, and the original filter cap or Flow Control Filter Cap, must be used.

  • Competitors may use the Flow Control Filter Cap instead of the original filter cap. The Flow Control Filter Cap must be a genuine AeroPress product, and not an aftermarket or off brand version.

  • Other versions of AeroPress Coffee Makers, including but not limited to Go, XL, and Premium, are not permitted in the competition.

  • Competitors may use World AeroPress Championship-issued trophies, and custom-painted AeroPress brewers, provided they are made from an unaltered and genuine AeroPress Original or Clear.

  • No other coffee brewer is permitted for use in any aspect of competition. This includes, but is not limited to, brewing methods such as French presses, pour-overs, zero bypass brewers, syphons, or any other alternative brewing devices.

 

  • Any type or brand of filter is permissible, as long as it does not replace the AeroPress filter cap.

  • Filters can be made of paper, metal, cloth, or any other material, provided it is neutral in taste and does not impart flavour to the brewed coffee.

  • The filter must fit inside the filter cap or Flow Control Filter Cap when it is affixed to the chamber, and simultaneously be the primary mechanism by which the brewed coffee is filtered.

 

Filter Use & Guidelines

Brewing Accessories & Tools

  • Accessories that aid in coffee brewing, such as grinders, kettles, decanters, scales, stirrers, spoons, timers, thermometers, brewer stands, sifters, air blowers, RDT (Ross Droplet Technique) tools, WDT (Weiss Distribution Technique) tools, chilling rocks (frosty balls), and water dispersion aids are allowed for use in competition.

  • All accessories must comply with the rules specifically stipulated under "Brewer Specifications and Restrictions" and may not contravene any other rules of the competition.

  • Hosts may require Competitors to use specified equipment on stage (“Compulsory Use Equipment”) where the requirement relates to sponsorship, venue requirements, or operational consistency.

    1. Compulsory Use Equipment is limited to the following items only: kettle, scale, and grinder.

    2. Where a Host mandates Compulsory Use Equipment, the Host must provide Competitors with a reasonable opportunity to familiarise themselves with that equipment prior to the competition, in a way that is convenient and not onerous on the Competitor.

    3. As a minimum, Competitors must be provided with at least three (3) hours of access to the Compulsory Use Equipment for practice and familiarisation prior to the competition. Where practicable, Hosts should provide Competitors with their own unit to practice with and keep.

    4. If a Host does not provide reasonable familiarisation in accordance with this section, Competitors may use equipment of their choosing for the affected item(s).

 

  • Only ground coffee and water are permitted as ingredients.

  • If hosts have specified and provided a competition coffee, it is the only coffee that may be used.

  • If hosts have specified and provided a competition water, it is the only water that may be used.

  • A maximum of 20g of ground coffee is allowed in each recipe.

  • Competitors are required to prepare a minimum of 150g of brewed coffee.

  • Competitors may add bypass water of any temperature to their brewed coffee.

  • Brewed coffee not presented within the 5-minute time limit will not be evaluated.

“Post-Mineralisation”

Adding minerals, concentrates, or supplemental additives as a separate substance — whether during the brewing process or into the brewed coffee — classifies them as ingredients and is not permitted. The addition of concentrated minerals is only permitted when dissolved in water that meets Section 6 (Water Regulations). This applies equally to brewing water, ice, and bypass water.

 

Brewing Regulations

Water Regulations

  1. Unless Hosts have specified and provided a competition water, competitors may bring their own water to use in their recipe.

  2. The water must taste “neutral” and not be noticeably sweetened or adulterated.

  3. The Head Judge reserves the right to taste the water and may disallow its use if deemed inappropriately sweetened.

  4. The use of ice in recipes and any temperature water for bypassing is permitted.

  5. The same standards applied to brewing water also apply to both ice and bypass water.

  1. Each round is judged using the blind cupping technique (spoon, slurp, spit).

  2. Competitors' names and/or countries are marked on the underside of the cups to remain hidden.

  3. There is no formal scoresheet. Judges simply determine their preferred choice of coffee.

  4. Each judge arrives at their conclusion independently, without discussion with fellow judges.

  5. On the count of three, judges point simultaneously, confidently, and definitively at their chosen cup.

  6. The MC reveals the round winner by lifting the winning cup.

  7. In case of a tie, with all judges pointing at different cups, a predetermined Head Judge will taste all samples and decide the winner. This decision is final.

Judging Process

Pre-Competition Preparation

  • Before stage time, competitors may preheat brewing water, sort through and pick coffee beans, weigh out coffee doses, assemble the brewer, and place the filter into the filter cap.

  1. Once on stage, but before competition time starts, competitors will have a few minutes to get set up.

  2. Competitors may;

    1. Plug in kettle or any other equipment

    2. Set brewing equipment into place

    3. Pre-heat brewing water in kettle

    4. and anything else allowed under ‘Pre-Competition Preparation’

  3. Competitors may not:

    1. Rinse the filter

    2. Pre-heat/pre-chill brewers and vessels

    3. Add coffee to the grinder or grind the coffee

Set Up Time

  1. Within the 5 minutes of competition time, competitors must;

    1. Pre-heat or pre-chill brewer and vessels, if doing so

      1. Grind the coffee

      2. Prepare the recipe

      3. Pour all the brewed coffee into the judging vessel

    2. Any brewing technique or action that hinders, disrupts, or otherwise interferes with another Competitor’s ability to brew is strictly prohibited, whether intentional or accidental. This includes (but is not limited to):

      1. blowing chaff or other material into another Competitor’s brewing area;

      2. agitating, striking, or knocking a shared bench or table in a way that affects another Competitor’s equipment or workflow; and

      3. encroaching on another Competitor’s allocated space or obstructing their access to equipment, water, or required movement during the brew.

    3. Competitors may taste their own coffee at any stage during the Competition Time. 

Competition Time

Regional & National Eligibility

  1. Competitors of any age are eligible to compete.

  2. Competitors are not required to hold a passport, citizenship, or permanent residence in the country in which they are competing.

  3. Competitors must have lived in the country in which they are competing for the three months immediately prior to the date of the competition. Competitors must be able to demonstrate this through reasonable means upon request. 

  4. Once a competitor has won a National Championship, they are no longer eligible to compete in any Regional or National competitions in any country for the remainder of that season.

  5. Individuals employed in a management or leadership position within a Hosting Organisation may not compete in any event that organisation hosts. This comprises owners, managers, directors, executives, and senior staff.

  6. Individuals with an ownership stake in a Hosting Organisation are not eligible to compete in any Regional or National competitions for any season in which their organisation is hosting an event. 

  7. Employees, contractors, and freelancers who are significantly involved in competition operations, such as event coordinators, event managers, or direct contacts of the Organisers, are also not eligible to compete in any Regional or National competitions for any season in which their employer is hosting an event. 

World Final Eligibility

  1. In the event where a National Champion is unable to travel, or unable to obtain a visa to travel to the World Final event, eligibility passes to the 2nd place winner of that national competition. 

  2. If the 2nd place winner cannot attend, eligibility passes to the 3rd place winner. 

  3. Eligibility does not pass any further than this, nor can it be transferred to any other person. 

  4. Eligibility does not ‘roll over’ to any future seasons.