We pay attention concerning the Romanian non-coffee-pro competitor and be told his profitable recipe.
BY ISABELLE MANI
SPECIAL TO BARISTA MAGAZINE ONLINE
Footage by way of Matthew Machanda for International AeroPress Championship
George Popescu of Romania made waves within the espresso international by way of snagging the 2024 International AeroPress Championship identify, which happened September 19-21 in Lisbon’s historical Alfama group. (Sophan Nugraha of Indonesia earned 2d position, and Jamika Mahmoud of Egypt was once 3rd.)
Attending to Know George Popescu
What makes George’s win unexpected? He isn’t a espresso skilled; he’s a tool engineer. However with greater than 5,500 competition within the combine for the sector identify, his precision, focal point, and engineering-minded manner gave him the brink.
George was once additionally well-loved by way of his friends all over the contest. “He had this sort of calm, delicate presence, and his mindset in point of fact inspired us,” shared Valentina Palange, the Italian AeroPress champion and a well known influencer in her nation. She tells me his fellow competition admired now not simply his talents but additionally his kindness and considerate solution to brewing—a mix that made him stand out in additional techniques than one.
George’s adventure into forte espresso isn’t your standard tale. He’s now not in it for a occupation however for the affection of it; he talks about brewing at house with the type of heat you’d be expecting from anyone making espresso for pals on a quiet morning. We talked to George to listen to extra about his adventure to espresso, and to additionally be told his 2024 International AeroPress Championship-winning recipe.
Barista Mag On-line: Are you able to stroll us throughout the second when your title was once introduced because the 2024 International AeroPress Champion? How did you’re feeling?
George Popescu: It was once surreal. When my title was once known as, I feel I used to be too surprised to react right away. The entire festival were intense, and I used to be surrounded by way of extremely gifted brewers from far and wide the sector. Truthfully, I didn’t be expecting to win, so it took a couple of moments for it to in point of fact sink in. I felt a mixture of pleasure, disbelief, and numerous gratitude. With the ability to compete with such passionate other folks was once already a win, so taking house the identify felt unreal.
What was once your technique going into the contest? Did you keep on with a selected recipe, or have been you tweaking and adjusting alongside the best way?
I had a technique, however I made some changes as I went alongside. I aimed for consistency whilst additionally being versatile sufficient to tweak issues in keeping with comments and the way the espresso tasted. I spent numerous time refining the recipe previously, specializing in main points like water temperature, grind dimension, and urgent method. The AeroPress is in point of fact flexible, and I sought after to convey out the herbal flavors of the espresso. The objective was once to stay it easy and let the espresso shine.
Are you able to proportion a little bit of your historical past with forte espresso? When did your interest for espresso start, and the way did that result in you enrolling within the festival? Used to be this your first time?
My adventure into forte espresso began in 2019 lovely swiftly. I used to be on holiday in Berlin with my buddy Lucian, and any other buddy, Mihai, really helpful we seek advice from 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, chocolates, just right meals, and sure spirits. However at this café, that they had a tasting menu that presented the similar espresso ready 4 techniques: coffee, Americano/lengthy black, cappuccino, and AeroPress. Tasting the AeroPress brew was once a lightbulb second for me. It sparked my interest.
From there, I began diving deeper—staring at tutorials, becoming a member of conversations, and exploring specialty-coffee stores in Bucharest. The pandemic created a singular alternative for me. I began going often to this small, comfy espresso store the place I may be told extra. All the way through that point, I determined to check out competing. My first festival was once the Romanian AeroPress Championship in 2022. And now, right here we’re.
Even supposing Romania isn’t all the time within the international espresso highlight, you’ve emerged because the International AeroPress Champion. How has Romania’s native espresso tradition influenced your adventure as a house brewer?
Romania’s espresso scene is colourful and ambitious, particularly while you take a look at our achievements in several classes like roasting, brewing, and CIGS on the International of Espresso competitions. I’m now not going to call explicit other folks right here, however we’ve for sure made our mark the world over. Successful the International AeroPress Championship as anyone from Romania is one thing I’m in point of fact happy with—it’s the primary time this identify has come house to Romania.
As a espresso lover and residential brewer, how does it really feel to now be known as a part of the AeroPress “legends“ after profitable this championship? Has this victory modified your viewpoint on espresso, particularly after spending time with such a lot of passionate pros within the trade?
Truthfully, despite the fact that I’ve received the International AeroPress Championship, I’m nonetheless residing my customary lifestyles. Espresso remains to be a zeal, now not a career, for me. It in truth took some time for me to totally procedure this win. I’m a beautiful non-public individual, and I experience in truth exploring my pursuits with out turning them into one thing skilled. So I’m maintaining espresso as one thing I like with out it wanting to be a occupation.
What the championship did give me, although, was once the risk to fulfill superb people who find themselves simply as hooked in to espresso as I’m. They love a well-made cup of espresso shared with pals, and that sense of group is one thing that in point of fact conjures up me. Those persons are all the time finding out, bettering, and bringing recent concepts to the desk. The conversations, the studies, and the moments of simply playing a really perfect cup of espresso with a grin—that’s what I like about this group.
It’s nonetheless early days, so I’m now not certain how a lot being the champion will trade issues for me. After the development, I went again to my standard paintings regimen, and that still gave me numerous pride. Shifting ahead, I need to stay espresso as a zeal and use this identify to possibly give one thing again to the Romanian espresso scene. For me, this win displays that zeal and striving for excellence—even if it’s only a pastime—can result in good things.
Let us know extra about your occupation, and the way you still nurture your espresso love along it.
My skilled occupation is in era, and that’s the place my focal point is day by day. I benefit from the demanding situations and achievement I am getting from my paintings. If, one day, my tech occupation and occasional interest go paths, I’m open to exploring that. However for now, I love to stay them separate.
There’s nonetheless such a lot to discover within the espresso international—new flavors, tactics, and studies that stay me excited. However past espresso, I even have numerous objectives and initiatives in my tech occupation that I’m taking a look ahead to. And, in fact, spending time exploring new puts and sharing studies with my female friend, which brings numerous pleasure into my lifestyles. All of these items blended are what stay me fulfilled and busy.
George’s Successful 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)
Way:
1. Rinse the AeroPress clear out with scorching water to take away any paper style.
2. Upload the espresso to the AeroPress.
3. Get started the timer and pour 50ml of water, stirring gently to saturate all of the grounds.
4. At 30 seconds, pour in any other 200ml of water.
5. Stir once more, cap the AeroPress, and let it steep for two mins.
6. At 2:30, get started urgent gently, aiming for a complete press time of 30-40 seconds.
7. You’ll have round 76-79 grams of espresso output. Dilute with heat water till you achieve 130-135 grams.
8. Upload any other 20-30 grams of room-temperature water to chill it down moderately prior to serving.
ABOUT THE AUTHOR
Isabelle Mani (she/her) is a creator, journalist, and communicator focusing on the world espresso trade. Since 2017, she has keen on writing articles and lines for quite a lot of world espresso information shops. Isabelle has traveled to coffee-producing nations comparable to Colombia, Kenya, Rwanda, China, and Brazil to check and analysis espresso. She holds coaching certifications from the Uniqueness Espresso Affiliation (SCA) and the Espresso High quality Institute (Arabica Q Grading).
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