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Wade Preston’s Winning US Brewers Cup Qualifier Prismo Recipe

By May 8, 2018 Coffee No Comments

Wade Preston of Prevail Coffee Roasters walked away with the first place prize at this year’s New Orleans Brewers Cup Qualifier. He went on to compete at the 2018 US Brewers Cup Championships in April. Here’s the kicker…he used Prismo as his coffee brewing apparatus of choice. This is the first time Prismo has been used in competition, and we couldn’t be more excited that our little AeroPress® Coffee Maker attachment is making waves on a national stage.

Wade Preston Coffee Champs Prismo RecipeWade shared his winning Prismo recipe with the Fellow team a few weeks ago, and we’ve tested it out in the Playground many times since. What’s our verdict? Yeah, it’s really stinking good!

Give it a try for yourself and let us know what you think!

WADE’S PRISMO RECIPE

  1. Place an AeroPress® Coffee Maker paper filter on top of the Prismo metal filter.
    Grind 18 grams of coffee very coarse. Bottoming out an EK grinder with stock burr spacing is probably about right.
  2. Sift grinds with a 600 micron screen like the Kruve.
  3. Load your grinds into the AeroPress® Coffee Maker.
  4. Pour a 50 gram pre-infusion with 145°F water. (Yes, you read that right!)
  5. Stir gently to ensure all grinds are saturated.
  6. Let pre-infusion immerse for 3 minutes. (Yep, three minutes as in 180 seconds!)
  7. Fill to 205 grams with 208°F water.
  8. Stir 5 revolutions with AeroPress® Coffee Maker paddle.
  9. Let immerse for 2 minutes and 30 seconds.
  10. Stir 5 revolutions and plunge, steadily for 30 seconds until you hear the vacuum seal break.

It will create a cup that will need to “settle.” If you taste it right away, it’ll be good, but the body won’t be there. After it has set for about 1-2 minutes, the body will ramp up. At about 130°F, it is a huge, creamy, and almost chewy. The cup will also be crazy sweet.

Wade Preston Brewers Cup Prismo Recipe

WADE’S THEORY
At the particle level of coffee extraction there are two types of solubles: surface solubles and inner cell solubles.  Surface solubles extract very easily. They also give coffee its sweetness. Think of how sweet and syrupy cold brew is…that’s because it is pretty much 100% surface erosion extraction. Heat and turbulence are required for inner cell extraction which creates coffee’s complexity (bitterness, acidity, etc). The idea with the above recipe is that you can isolate the surface erosion extraction by doing the low temp pre-infusion. This will delicately extract the surface solubles. Then, you can safely extract the inner cell solubles without fear of over-extracting the surface solubles. That’s the gist of it anyways!

Follow Wade on Instagram for more great coffee content: @wadepreston


Prismo is a pressure actuated valve designed to be used with the AeroPress® Coffee Maker. This attachment allows for a buildup of pressure to create espresso-style coffee and creates a no-drip seal for a full immersion brew. The reusable 70-micron etched filter stops sludge in its tracks and eliminates the need for paper filters.  The valve’s small aperture also fits directly over an espresso shot glass.

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