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WBC Champion's Coffee Theory: coffee Formula

Published: 2026-04-01 Author: World Gafei

Last Updated: 2026/04/01, Invited by a well-known coffee machine brand, Mr. Gwilym Davies, the world champion of WBC2009, came to China for a touring performance. What is most impressive is not his level of flower drawing, in fact, his level can only belong to the middle level, but that he has a unique view and theory of Espresso, and has explored a set of research methods, this kind of research and creation.

Invited by a well-known coffee machine brand, Mr. Gwilym Davies, the world champion of WBC2009, went on a tour in China. What is most impressive is not his level of drawing flowers-in fact, his level can only belong to the middle level-but that he has a unique view and theory of Espresso, and has explored a set of research methods. This spirit of research and innovation is exactly what we Chinese baristas lack most.

Davies believes that the ideal state of Espresso is to use 20g powder to extract 32g coffee liquid with water from 94.5C to 95.5C between 28 seconds and 30 seconds. At the same time, he stressed that this parameter is for reference only. Each different bean and machine and even the bean grinder need different parameters.

Compared with the gold specification we traditionally know, Davies's theory is undoubtedly new and worthy of our in-depth study when we extract 2 ounces (about 60 grams) of coffee liquid with 14g powder between 22 seconds and 28 seconds with 92 Murray 94 degrees water.

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