Top6 recipe of 2017 World Coffee Brewing Competition

Last month at the World Coffee Brewing Competition in Budapest, Hungary, our official website BlackWaterIssue featured the winner Wang Ce and the fourth place Michael manhart. Today we'll tell you about the other four finalists and their recipes.

Sam Corra (Ona Coffee) /Australia

Compulsive Service/ 66.08 min

Q) When specifying the cooking utensils used?

A) Philharmonic pressure

Q) What is the state of the coffee served at the designated brewing stage?

A) I thought it was Nicaragua, but I heard it was Guatemala.

Q) What is the state of the water provided at the designated brewing stage?

A) The water provided on the designated brew contains a large amount of calcium and is not easy to exhibit sour and light baked flavors.

Q) What strategies did you use for coffee and water?

A) Target 10% Extraction Yield and 35TDS. I don't think more than 10% extraction yield will lead to bad coffee taste, so I don't want more than 10% extraction formula. To get a stronger sourness with the designated water, I grind the coffee beans very coarsely. But at the same time, you need to give up some strength.

Q) Please describe the recipe for the specific brew.

A) Ratio: Coffee 1: Water 4

Water temperature: 80 degrees

Water: Pre-soak (30g) + 120g + 150g

Stir 6 times in 15 seconds after brewing. After 1 minute and 10 seconds, extract for 20 seconds.

Finally, add 95 degrees 78g of water to dilute.

Open Service/ 80.83 min

Q) Please introduce your coffee of choice.

A) Whole Cherry Carbonic-washed at Deborah Farm in Panama

Q) Why did you choose this coffee?

A) The coffee I seek is very differentiated, with rich flavor and sweet, heavy coffee. Panama Deborah met my needs.

Q) Please describe the processing of this coffee.

A) Like its name is "Whole Cherry", place the whole coffee cherry in the trough and seal it. Carbon dioxide is produced in sealed tanks and the coffee cherries undergo an 80-hour dry fermentation process. After that, the pulp is removed, washed and dried.

Q) Why Hario V60 filter cups?

A) I tested the same coffee more than 50 times and found that the coffee with metal Hario V60 was the sweetest and most balanced. So choose it.

Q) Please describe the recipe for your choice of brew.

A) Coffee: 20g(coarse ground)

Water: 93 ° C, 300g

70g(36 s) + 60g(105 s)+60 g (135 s)+60 g(205 s) after pre-soak (35 s)

STATIS KOREMTAS(Taf Coffee) /Greece

Compulsive Service/ 70.33 min

Q) What utensils are used in the designated brewing?

A) Bonavita's filter cup.

Q) What is the state of the coffee served at the designated brewing stage?

A) Better than expected.

Q) What is the state of the water provided at the designated brewing stage?

A) Similar to the water in other competitions, it meets the standard and also has a sweet taste.

Q) What strategies do you use for coffee and water?

A) Sorry, I can't say my recipe.

Open Service/ 76.51 min

Q) Please introduce your coffee of choice.

A) Ninety plus Semeon Abay coffee.

Q) Why did you choose this coffee?

A) Because it is the most impressive coffee I have had this year.

Q) Please describe the processing of this coffee.

A) Sorry, I can't say the specific processing process of 90 plus coffee.

Q) Why Hario V60 filter cups?

A) I think ceramic Hario V60 is the most obvious way to present the unique aroma and taste of my coffee.

Q) Please describe the recipe for your choice of brew.

A) 15g coffee powder, 250ml water, extract 220ml coffee.

CONSTANTIN HOPPENZ (Bonanza Coffee) /Germany

Compulsive Service/ 67.75 min

Q) When specifying the cooking utensils used?

A) Hario V60 was selected. Because it's the instrument I know best.

Q) What is the state of the coffee served at the designated brewing stage?

A) Pretty good. I save some coffee for two weeks. There are many rich flavors. I think it's coffee that's been specially processed.

Q) What is the state of the water provided at the designated brewing stage?

A) Water suitable for extracting coffee.

Q) What strategies do you use for coffee and water?

A) My strategy is three.

Extraction and Equilibrium: Maximize extraction yield while maintaining equilibrium.

Weight: Water temperature as high as possible, coffee powder a little more. (Up-dosing)

Acidity: Choose a medium thickness to preserve sweetness and weight. In addition, in order to emphasize the sour taste, also added a very coarse coffee powder.

Q) Please describe the recipe for the specific brew.

A) Thickness: medium ground coffee powder 17g + Thickness: fine coffee powder 3 g

Water: 96 ° C, 250ml

40g pre-soak (30 seconds)

Open Service/ 72.94 min

Q) Please introduce your coffee of choice.

A) Muthonjo in Kirinyaga, Kenya, Nordic Approach.

Q) Why did you choose this coffee?

A) First of all, I especially like Kenyan coffee. Kenya coffee has a rich flavor, fruity aroma and good acidity.

Q) Please describe the processing of this coffee.

A) washed like regular Kenyan coffee. [Seed to Cup #5]

Q) What filter cup do you use?

A) Use Bonanza Coffee's own filter cups. This filter bowl is a glass filter bowl without grooves (Rib) and is characterized by a slow extraction rate. I call this extraction method the Long Pourov Method (5 minutes and 30 seconds).

Q) Please describe the water you use.

A) The water I used was 35ppm hardness and 45ppm alkalinity. The acidity of Kenya is buffered by proper alkalinity.

Q) Please describe the recipe for your choice of brew.

A) With a target of 100ppm, 1.40 TDS, brew 14g of coffee powder with 230ml of water at 90 ° C. The total extraction time was 5 minutes.

PETRA STRELECKA(Industry Coffee) /Czech Republic

Compulsive Service/ 65.92 min

Q) When specifying the cooking utensils used?

A) The same plastic Hario V60 was used as in the self-made brew.

Q) What is the state of the coffee served at the designated brewing stage?

A) Very good. I think it's better than last year's world cup. develop the flavor of coffee when roasted. I'm not sure, but I think it's Colombia coffee.

Q) What is the state of the water provided at the designated brewing stage?

A) Water is good too. Brita water purification system!

Q) What strategies do you use for coffee and water?

A) My strategy is to use the same recipe as my own brew, but with a different thickness. Me and my coach are looking for the right thickness and extraction ratio.

Q) Please describe the recipe for the specific brew.

A) 15g coffee powder, 250g water.

Extraction was performed with 50g of water every 30 seconds.

Another feature is that after grinding, do not begrudge to stay in the mouth of the grinder coffee powder, is to prevent coffee skin out.

Open Service/ 72.60 min

Q) Please introduce your coffee of choice.

A) Ninety plus summer coffee in Panama Volcan region.

Q) Why did you choose this coffee?

A) Sensory evaluation is best. Different flavors according to different temperatures.

Q) Please describe the processing of this coffee.

A) The coffee I use is blended. Two different treatments of coffee on the same farm. 30% honey treated and 70% hot fermentation Process treated coffee.

Q) Why Hario V60 filter cups?

A) The temperature of plastic Hario V60 is very stable, and the coffee taste is very clear.

Q) Please describe the recipe for your choice of brew.

A) 14.8 g coffee powder, 250g water.

As with the recipe, brew 50g of water every 30 seconds.

Water: pH 6.2, 90ppm