We hear concerning the Romanian non-coffee-pro competitor and be taught his successful recipe.
BY ISABELLE MANI
SPECIAL TO BARISTA MAGAZINE ONLINE
Photographs 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 happened 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 stunning? 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 throughout the competitors. “He had such a relaxed, mild presence, and his mindset actually impressed us,” shared Valentina Palange, the Italian AeroPress champion and a well known influencer in her nation. She tells me his fellow rivals admired not simply his expertise but in addition his kindness and considerate method to brewing—a mixture 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 house with the form of heat you’d anticipate from somebody making espresso for pals on a quiet morning. We talked to George to listen to extra about his journey to espresso, and to additionally be taught his 2024 World AeroPress Championship-winning recipe.
Barista Journal On-line: Are you able to stroll us by means of the second when your identify was introduced because the 2024 World AeroPress Champion? How did you are feeling?
George Popescu: It was surreal. When my identify was referred to as, I feel 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 all around the world. Actually, I didn’t anticipate to win, so it took just a few moments for it to actually sink in. I felt a mixture of pleasure, disbelief, and a variety of gratitude. Having the ability to compete with such passionate folks was already a win, so taking house the title felt unreal.
What was your technique going into the competitors? Did you persist with a particular recipe, or had been you tweaking and adjusting alongside the way in which?
I had a technique, 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 variety of time refining the recipe beforehand, specializing in particulars like water temperature, grind measurement, and urgent approach. The AeroPress is basically versatile, and I needed to deliver out the pure flavors of the espresso. The purpose 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 buddy Lucian, and one other buddy, 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, that they had 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 singular alternative for me. I began going repeatedly to this small, cozy espresso store the place I might be taught extra. Throughout that point, I made a decision to attempt 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 world 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 while you take 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 house 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, although I’ve gained the World AeroPress Championship, I’m nonetheless residing my regular life. Espresso continues to be a ardour, not a occupation, for me. It truly took some time for me to totally course of this win. I’m a fairly personal individual, and I get pleasure from genuinely exploring my pursuits with out turning them into one thing skilled. So I’m retaining espresso as one thing I really 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 captivated with espresso as I’m. They love a well-made cup of espresso shared with pals, and that sense of group is one thing that basically evokes me. These persons are all the time studying, enhancing, and bringing contemporary 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 really like about this group.
It’s nonetheless early days, so I’m undecided how a lot being the champion will change issues for me. After the occasion, I went again to my common work routine, and that additionally gave me a variety of satisfaction. Shifting ahead, I need to hold espresso as a ardour and use this title to possibly give one thing again to the Romanian espresso scene. For me, this win exhibits that keenness 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 know-how, and that’s the place my focus is day-to-day. I benefit from the challenges and achievement I get from my work. If, in some unspecified time in the future, my tech profession and low ardour cross paths, I’m open to exploring that. However for now, I wish to hold them separate.
There’s nonetheless a lot to discover within the espresso world—new flavors, strategies, and experiences that hold me excited. However past espresso, I even have a variety of objectives 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 variety of pleasure into my life. All of this stuff mixed are what hold 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)
Methodology:
1. Rinse the AeroPress filter with scorching 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. You need 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.
Isabelle Mani (she/her) is a author, journalist, and communicator specializing within the worldwide espresso trade. Since 2017, she has targeted on writing articles and options for numerous worldwide espresso information retailers. Isabelle has traveled to coffee-producing international locations corresponding 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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