World Brewing Competition 2017 (WBrC) Finalist Recipe

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1.Sam Corra,ONA Coffee, Australia

Coffee maker: Hario V60

Coffee: whole fruit soaked in carbon dioxide, washed Green-tip Rosa Coffee from Finca Deborah, Panama.

Powder content: 20g coffee, rough grinding

Method: pour 300 ml of water into 5 times

Total duration: 2:40

2. Stathis Koremtas,Taf Coffee, Greece

Coffee maker: Hario V60

Coffee: sun Ninety Plus Panama Rose Summer Coffee

Powder content: 15g coffee powder, 250ml 92 ℃ hot water

Method: pre-brewing for 30 seconds

3. Constantin Hoppenz,BonanzaCoffee, Germany

Coffee pot: V60 shaped glass filter bowl

Coffee: washed SL-28 and SL-34 coffee in Kirinyaga, Kenya

Powder content: 14g coffee powder, 230ml 90 ℃ hot water

Method: pre-brew with 30ml water for 30 seconds

Total duration: 5:00

4. Chad Wang,JascaffeChina, Taiwan, China

Coffee maker: ceramic Hario V60

Coffee: sun Ninety Plus Panama Rose Summer Coffee

Powder content: 15g coffee powder, 250ml 92 ℃ hot water

Method: pre-brew for 30 seconds, then pour all the water into the center of the filter bowl instead of pouring water in a ring

Total / total duration: 220ml / 2:00

5. Petra Strelecka,IndustraCoffee, Czech Republic

Coffee maker: plastic Hario V60

Coffee: 7:3 mix with Ninety Plus hot fermented Lotus Rose Summer Coffee / Honey treated Juliet Rose Summer Coffee

Powder content: 14.8g coffee powder, 250ml 95 ℃ hot water

Method: pour 50 ml of water every 30 seconds

6. Michael Manhart,Independent, Austria

Coffee pot: Kalita Wave is similar to ceramic filter bowl

Coffee: sun-dried salad coffee in Uganda

Powder content: 16g coffee powder, rough grinding

Method: add 250ml 94 ℃ hot water

Total duration: less than 2 minutes

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473