Six Best Pour-Over Methods from the 2015 WBrC

Every year, the World Brewers Cup (WBrC) showcases the most refined pour-over techniques from around the globe. But what exactly did the finalists in 2015 do differently? From custom filter rigs to precise water temps and grind sizes, these six brewers pushed the boundaries of manual brewing—and won medals doing it. Here’s exactly how they did it.

The 2015 WBrC top six used a range of methods including V60, Chemex-filtered French press hybrids, bird-nest drippers, and unique water strategies. Key variables included precise bloom times (30–90 seconds), varied brew ratios (1:13 to 1:20), and specific temperatures (89–96°C), all tailored to highlight unique processing methods like anaerobic and honey.

Sixth Place: Ruslan Shulga (Russia) – Vibrant Natural Geisha

Russian brewer Ruslan Shulga took sixth place using a naturally processed Panamanian Geisha from Finca Esmeralda, grown above 1700m. After over 20 roast tests, he settled on a profile sensitive to temperature. He brewed on a V60 with 15g coffee to 250g water, emphasizing fruit acids. The cup offered citrus, caramel, and vanilla aromas; tasted of peach iced tea and citrus with a medium-bright acidity that grew as it cooled.

Fifth Place: Rob Kerkhoff (Netherlands) – Chemex-French Press Hybrid

Dutch competitor Rob Kerkhoff stunned with an innovative brew setup: a Chemex paper filter installed inside a French press. Using a 18g dose of anaerobically fermented El Diamante (Costa Rica), he brewed at 93°C with 300g water, pH 7.1, and 120 ppm hardness. Over 5:30 with constant stirring, his coffee balanced body and clarity, yielding mild apple acidity and a spicy cinnamon finish. Total brew time: 9:40.

Fourth Place: Sarah Anderson (USA) – Bird’s Nest Dripper with Unique Roast

America’s Sarah Anderson placed fourth using a rare eugenioides varietal from Colombia, roasted after 80+ tests with Intelligentsia and Coffee Collective. She brewed on a custom AltoAir dripper (bird-nest style) with 19g coffee and 300g water in 8:30. Her method started with a 1:30 bloom in a glass cup, then transferred to the dripper. Notes included brown butter, black tea, and caramel, with flavors of cane sugar, barley tea, melon, and ripe peach.

Third Place: Benjamin Prager (Switzerland) – Low-Mineral Water & Double Filter

Swiss brewer Benjamin Prager placed third with a Kenyan lot grown near Mount Kenya, using volcanic soil-rich beans. He brewed through a Hario V60 fitted first with a 350-micron then a 250-micron stainless steel filter, using 14g coffee and 236g water (30g bloom). Brewing with constant temperature water and a single pour, he emphasized smooth mouthfeel. Aromas were floral and berry-like; flavors included blueberry tea and blackcurrant. Total time: under 10 minutes.

Second Place: Konstantinos Latridis (Greece) – Clean V60 with Mild Geisha

Greek competitor Konstantinos Latridis used a Panamanian microlot Geisha, processed naturally. He brewed on a standard Hario V60 with 15g coffee and 250g water at 96°C, starting with a 30-second bloom. He stressed clean filtration and control. Flavors were berry, chocolate, and stone fruit; aromas of magnolia, honey, and white tea gave a “washed natural” profile. The cup was juicy, light-bodied, and finished under 9:32.

First Place: Odd-Steinar Tollefsen (Norway) – Precision Brew with Mineral-Free Water

Norwegian champion Odd-Steinar Tollefsen took gold using a lightly roasted Ethiopian natural from 90+, describing it as an improved “honey-lot.” He brewed on a Hario V60 with 20g coffee and 300g water at 92°C, using low-mineral Norwegian water for a soft mouthfeel. His method featured a 45-second bloom and a tight 3:30 total brew. Real-time data was shared via Acaia scale linked to Bluetooth. Aromas were tropical—mango, peach, passionfruit—with matching flavors and a lasting sweet finish. Total brew time: 10 minutes.

Frequently Asked Questions

What pour-over method won the 2015 World Brewers Cup?

Norwegian Odd-Steinar Tollefsen won first place using a Hario V60, 20g coffee to 300g water at 92°C, with a 45-second bloom and 3:30 total brew time, highlighting a lightly roasted Ethiopian natural coffee. He also used mineral-free water and live data sharing for transparency.

Which WBrC 2015 brew used a hybrid Chemex-French press filter?

Dutch brewer Rob Kerkhoff used a custom method placing a Chemex paper filter inside a French press, brewing anaerobically fermented Costa Rican coffee at 93°C, 18g to 300g water, for 5:30 with stirring. This created a bright yet full-bodied cup with cinnamon notes.

What was unique about Sarah Anderson’s 2015 WBrC brew setup?

Sarah Anderson used a custom bird-nest dripper (AltoAir) and pre-bloomed her 19g Colombian eugenioides coffee in a glass for 90 seconds before transferring. Total brew time was 8:30, yielding flavors of cane sugar, melon, and peach with aromatic brown butter and black tea notes.

How did Ruslan Shulga prepare his Geisha for the WBrC?

Ruslan Shulga tested over 20 roast profiles before settling on one for his Panamanian natural Geisha (above 1700m). He brewed on a V60 with 15g to 250g water, producing a vibrant, fruity cup with citrus, caramel, and peach notes, and increasing acidity as it cooled.

What water did the 2015 WBrC winner use for brewing?

Gold medalist Odd-Steinar Tollefsen used natural mineral-free water from Norway’s west coast to enhance the softness and clarity of his Ethiopian natural brew, paired with precise temperature and bloom control on a V60.

Recommended FrontStreet Beans for V60 & Pour-Over

For home brewers inspired by the 2015 WBrC techniques, try FrontStreet’s Ethiopia Yirgacheffe Gedeb for bright citrus and floral notes, or the Panama Esmeralda Red Label Geisha for complex florals and stone fruits. Alternatively, the Ethiopia Humbera offers intense tropical aromas akin to the competition’s microlot Geishas. All three shine on a V60 with proper bloom and gentle agitation. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.