We hear in regards to the Romanian non-coffee-pro competitor and study his successful recipe.
BY ISABELLE MANI
SPECIAL TO BARISTA MAGAZINE ONLINE
Images by Matthew Machanda for World AeroPress Championship
George Popescu of Romania made waves within the espresso world by snagging the 2024 World AeroPress Championship title, which passed off September 19-21 in Lisbon’s historic Alfama neighborhood. (Sophan Nugraha of Indonesia earned second place, and Jamika Mahmoud of Egypt was third.)
Attending to Know George Popescu
What makes George’s win shocking? He isn’t a espresso skilled; he’s a software program engineer. However with greater than 5,500 rivals within the combine for the world title, his precision, focus, and engineering-minded method gave him the sting.
George was additionally well-loved by his friends in the course of the competitors. “He had such a relaxed, light presence, and his mindset actually impressed us,” shared Valentina Palange, the Italian AeroPress champion and a widely known influencer in her nation. She tells me his fellow rivals admired not simply his abilities but in addition his kindness and considerate method to brewing—a mix that made him stand out in additional methods than one.
George’s journey into specialty espresso isn’t your typical story. He’s not in it for a profession however for the love of it; he talks about brewing at dwelling with the sort of heat you’d anticipate from somebody making espresso for mates on a quiet morning. We talked to George to listen to extra about his journey to espresso, and to additionally study his 2024 World AeroPress Championship-winning recipe.
Barista Journal On-line: Are you able to stroll us by the second when your identify was introduced because the 2024 World AeroPress Champion? How did you’re feeling?
George Popescu: It was surreal. When my identify was known as, I believe I used to be too shocked to react instantly. The entire competitors had been intense, and I used to be surrounded by extremely proficient brewers from everywhere in the world. Actually, I didn’t anticipate to win, so it took a number of moments for it to essentially sink in. I felt a mixture of pleasure, disbelief, and a number of gratitude. With the ability to compete with such passionate folks was already a win, so taking dwelling the title felt unreal.
What was your technique going into the competitors? Did you stick with a selected recipe, or have been you tweaking and adjusting alongside the best way?
I had a method, however I made some changes as I went alongside. I aimed for consistency whereas additionally being versatile sufficient to tweak issues primarily based on suggestions and the way the espresso tasted. I spent a number of time refining the recipe beforehand, specializing in particulars like water temperature, grind dimension, and urgent approach. The AeroPress is basically versatile, and I wished to deliver out the pure flavors of the espresso. The aim was to maintain it easy and let the espresso shine.
Are you able to share a little bit of your historical past with specialty espresso? When did your ardour for espresso start, and the way did that result in you enrolling within the competitors? Was this your first time?
My journey into specialty espresso began in 2019 fairly unexpectedly. I used to be on trip in Berlin with my pal Lucian, and one other pal, Mihai, really helpful we go to this well-known espresso spot. Up till that time, I wasn’t a lot of a espresso individual. I used to be extra into tea, sweets, good meals, and sure spirits. However at this café, they’d a tasting menu that supplied the identical espresso ready 4 methods: espresso, Americano/lengthy black, cappuccino, and AeroPress. Tasting the AeroPress brew was a lightbulb second for me. It sparked my curiosity.
From there, I began diving deeper—watching tutorials, becoming a member of conversations, and exploring specialty-coffee outlets in Bucharest. The pandemic created a novel alternative for me. I began going frequently to this small, cozy espresso store the place I may study extra. Throughout that point, I made a decision to strive competing. My first competitors was the Romanian AeroPress Championship in 2022. And now, right here we’re.
Though Romania isn’t all the time within the international espresso highlight, you’ve emerged because the World AeroPress Champion. How has Romania’s native espresso tradition influenced your journey as a house brewer?
Romania’s espresso scene is vibrant and spectacular, particularly once you have a look at our achievements in several classes like roasting, brewing, and CIGS on the World of Espresso competitions. I’m not going to call particular folks right here, however we’ve positively made our mark internationally. Profitable the World AeroPress Championship as somebody from Romania is one thing I’m actually pleased with—it’s the primary time this title has come dwelling to Romania.
As a espresso lover and residential brewer, how does it really feel to now be acknowledged as a part of the AeroPress “legends“ after successful this championship? Has this victory modified your perspective on espresso, particularly after spending time with so many passionate professionals within the trade?
Actually, regardless that I’ve received the World AeroPress Championship, I’m nonetheless residing my regular life. Espresso continues to be a ardour, not a career, for me. It truly took some time for me to totally course of this win. I’m a fairly personal individual, and I take pleasure in genuinely exploring my pursuits with out turning them into one thing skilled. So I’m protecting espresso as one thing I like with out it needing to be a profession.
What the championship did give me, although, was the prospect to fulfill superb people who find themselves simply as enthusiastic about espresso as I’m. They love a well-made cup of espresso shared with mates, and that sense of group is one thing that basically evokes me. These individuals are all the time studying, enhancing, and bringing recent concepts to the desk. The conversations, the experiences, and the moments of simply having fun with a terrific cup of espresso with a smile—that’s what I like about this group.
It’s nonetheless early days, so I’m unsure how a lot being the champion will change issues for me. After the occasion, I went again to my normal work routine, and that additionally gave me a number of satisfaction. Transferring ahead, I need to preserve espresso as a ardour and use this title to perhaps give one thing again to the Romanian espresso scene. For me, this win reveals that zeal and striving for excellence—even when it’s only a passion—can result in nice issues.
Inform us extra about your profession, and the way you proceed to nurture your espresso love alongside it.
My skilled profession is in expertise, and that’s the place my focus is day-to-day. I benefit from the challenges and achievement I get from my work. If, sooner or later, my tech profession and occasional ardour cross paths, I’m open to exploring that. However for now, I prefer to preserve them separate.
There’s nonetheless a lot to discover within the espresso world—new flavors, methods, and experiences that preserve me excited. However past espresso, I even have a number of targets and tasks in my tech profession that I’m wanting ahead to. And, after all, spending time exploring new locations and sharing experiences with my girlfriend, which brings a number of pleasure into my life. All of this stuff mixed are what preserve me fulfilled and busy.
George’s Profitable AeroPress Recipe
Grind: Medium-fine (about 22 clicks on a Comandante grinder).
Espresso: 18 grams of a light-roast, washed Ethiopian espresso.
Water: 250ml of water at 83°C (181.4°F)
Technique:
1. Rinse the AeroPress filter with sizzling water to take away any paper style.
2. Add the espresso to the AeroPress.
3. Begin the timer and pour 50ml of water, stirring gently to saturate all of the grounds.
4. At 30 seconds, pour in one other 200ml of water.
5. Stir once more, cap the AeroPress, and let it steep for two minutes.
6. At 2:30, begin urgent gently, aiming for a complete press time of 30-40 seconds.
7. It’s best to have round 76-79 grams of espresso output. Dilute with heat water till you attain 130-135 grams.
8. Add one other 20-30 grams of room-temperature water to chill it down barely earlier than serving.
ABOUT THE AUTHOR
Isabelle Mani (she/her) is a author, journalist, and communicator specializing within the worldwide espresso trade. Since 2017, she has centered on writing articles and options for varied worldwide espresso information shops. Isabelle has traveled to coffee-producing nations akin to Colombia, Kenya, Rwanda, China, and Brazil to check and analysis espresso. She holds coaching certifications from the Specialty Espresso Affiliation (SCA) and the Espresso High quality Institute (Arabica Q Grading).
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