The World AeroPress Championships: Parsa Abedini
The next competitor to answer our questions is Parsa Abedini, Iran's AeroPress Champion. He will soon be representing his home country in the World AeroPress Championship. Read more about what led him to entering the competition below; follow his journey on instagram: @barista.parsa.
Why did you choose to enter the AeroPress Championship?
Well, events and competitions are always a good chance for exchanging information and experiences, as well as giving you the opportunity tonmeet and get to know people from different cultures and nationality. Unfortunately, due to political sanctions, Iranians cannot join the SCA competitions. Therefore, for me, the AeroPress event is even more important. It is a great chance to meet coffee lovers from all over the world and broaden my horizons regarding different techniques.
What’s your favourite way to make coffee (other than AeroPress of course!)?
All of them, depending on different conditions, have their own elegance. However, my favourite is V60, which I usually use as well.
What led you to using the AeroPress?
AeroPress has an intelligent design and unlimited capacity to change the variables, e.g the dose, grind size, water temperature, ratio etc.This can make any coffee lover excited about playing around with these elements and experience completely different impressions from the same coffee beans
Which grinder will you use for the competition and why?
I have used the Mahlkönig EK43 grinder, since it has high accuracy and produces uniformity of ground coffee particles.
How did you get in to the coffee industry?
At first, it was only about working and earning money to cover my expenses. As I learned more specifically about specialty coffee, I became more and more curious and excited to discover this huge world of coffee science. So I decided to enter the world of professional coffee brewing and delve into the details of this field.
What are you most excited about in coffee?
Well, I think of a coffee bean as a little child. One can foster it and with different treatments it would develop different characteristics. Imagining a coffee bean as a living creature makes me feel more connected to it. Feeling and observing the evolution of a cup of coffee, how all the flavours and scents are emerging from the single bean, that is the most exciting and of course the most pleasant part of my work for me.