The thrills! The spills! (There were no spills, these are professionals after all.) The Geishas! The Final Round of the 2017 World Brewers Cup saw some of the best baristas from around the globe—three continents to be exact—brewing some of the most sought-after coffees in the world.
Easily one of the best parts of attending the World Brewers Cup in Budapest was the Curtis Brew Bar, where each of the competitors’ coffees was available to the crowd after the completion of their routine. Getting to try six different versions of some of the world’s most expensive brews in short order was coffee geekdom at its most decadent.
But since not everyone was lucky enough to make it to Hungary to try these rare coffees for themselves, we took meticulous notes on each coffee and brewing method that came to the stage on Finals Day, which we are delighted to share with you. Maybe you were lucky enough to snag one of these near-mythical coffees to make at home, or maybe you just want to see how the best in the world approach their craft. Either way, use these recipes in good health and in good coffee.
Sam Corra, ONA Coffee, Australia
Brewer: Hario V60
Coffee: Whole Cherry Carbonic Wash Processed Green-tip Geisha from Finca Deborah in Panama
Dose: 20g coffee, ground coarsely
Method: Split 300mL water into five pours
2:40 total brew time
Stathis Koremtas, Taf Coffee, Greece
Constantin Hoppenz, Bonanza Coffee, Germany
Brewer: V60-like glass brewer
Coffee: Washed SL-28 and SL-34 from Kirinyaga, Kenya
Dose: 14g coffee to 230mL 90°C water
Method: 30 second 30mL bloom
5:00 total brew time
Chad Wang, Jascaffe China, Taiwan
Brewer: Ceramic Hario V60
Coffee: Natural Processed Ninety Plus Panama Geisha
Dose: 15g coffee to 250mL of 92°C water
Method: 30 second bloom. After bloom, pour rest of water directly in center of brewer. No circles.
220mL of total beverage. 2:00 total brew time
Petra Strelecka, Industra Coffee, Czech Republic
Brewer: Plastic Hario V60
Coffee: 70/30 blend of Ninety Plus Hot-Fermented Lotus Geisha and Honey-Processed Juliet Geisha
Dose: 14.8g coffee to 250mL of 95°C water
Method: Pulse pour 50g water every 30 seconds
Michael Manhart, Independent, Austria
Brewer: Custom ceramic brewer similar to a Kalita Wave
Coffee: Natural Processed Nyasaland Variety Uganda
Dose: 16g coffee, coarsely ground
Method: add 250mL of 94°C Third Wave Water
<2:00 total brew time
Relive all the 2017 World Brewers Cup action at SprudgeLive.com.