Brewing at the Highest Level

The 2025 World Brewers Cup just wrapped and it delivered! From high-altitude Geishas to magnetic wave water, this year’s finalists pushed brewing to the edge. But beyond the gear and technique, it was the storytelling that stood out.

Each routine was a reminder that coffee is more than taste ….it’s memory, meaning, and connection!

George Jinyang Peng – China (World Brewers Cup Champion) 

Theme: Temperature is a Story George’s routine was a masterclass in temperature control, tracing its impact from farm to brew to tasting experience. He emphasized, “Temperature is not just a number; it’s a story that unfolds from the origin to the cup,” using a live experiment with temperature probes to demonstrate precision.

Coffee: Washed Geisha from Mount Totumas, Panama. Roasted three ways (185°C for floral, 187°C for ripe fruit, 189°C for subtle notes) to create a balanced, layered profile.

Brew Gear: Custom Solo Dripper

Recipe:
15g / ~220g / 93–88°C / 3-pour method

Takeaway: George made temperature feel like a flavor in itself — and brewed with exacting elegance.

Bayu Prawiro – Indonesia (2nd Place)
Theme: Photography & coffee - exploring balance through the “exposure triangle” of brewing: agitation, flow, and contact time.
Coffee: Blend of Panama Geishas and Indonesia Excelsa.
Brewer: Hario Switch + Drip Assist + Sibarist fast filter.
Quick Recipe: 15g / 220g / 93–88°C / 3-stage pour.
Takeaway: Bayu’s poetic routine layered flavor like light in a photo… complex, intentional, and artful.

Carlos Escobar – Colombia (3rd Place)
Theme: Coffee as a solution. Empowering future producers through excitement, knowledge, and innovation.
Coffee: Maracaturra from Peña Blancas (cultivated yeast, bioreactor)
Brewer: Hario Switch with selective flow.
Quick Recipe: 14.5g / 200g / 90°C / 2 pours, bypass removed.
Takeaway: Carlos’ selective flow and waved water brought storytelling and science into every sip.

Elysia Tan – Singapore (4th Place)
Theme: The dream home — building an ideal cup through thoughtful structure and layers.
Coffee: Blend of Nuguo, Finca Sophia, and Indonesian Liberica.
Brewer: Orea with Sibarist filter.
Quick Recipe: 16g / 270g / 92°C / 4 pours.
Takeaway: Structure, balance, and warmth — Elysia brewed a home in a cup.

Andrea Batacchi – Italy (5th Place)
Theme: A dream about uniting three coffees into harmony and clarity.
Coffee: Altieri and 90+ Panama Geishas + Eugenioides.
Brewer: Plastic cone dripper.
Quick Recipe: 13.5g / 210g / 94°C / 4 pours (40g, 65g, 65g, 40g).
Takeaway: Elegance in flavor construction. A clean, floral cup born from precision.

Justin Bull – USA (6th Place)
Theme: Hybrid brewing, hybrid processing — best of both worlds.
Coffee: Carbonic macerated natural/washed Geisha from Finca Deborah.
Brewer: April Hybrid Brewer + Sibarist B3.
Quick Recipe: 15g / 220g / 92°C / 40% percolation, 60% immersion.
Takeaway: Justin showed how immersive techniques and air roasting can yield clarity and weight.

Lakis Psomas – Sweden (7th Place)
Theme: Transformation — from terroir to cup.
Coffee: Geisha from Nuguo, Panama.
Brewer: Timemore dripper + unique hydrophobic non-woven filter.
Quick Recipe: 16g / 250g / 93–88°C / inverse bloom + 4 pours.
Takeaway: A filter that had to transform to work… fitting for a routine about change.

Alireza – Turkey (8th Place)
Theme: Perfect timing — a brew three years in the making.
Coffee: Geisha from Finca Mikava (carbonic maceration, solar drying).
Brewer: Orea V4 + Drip Assist + Sibarist filter.
Quick Recipe: 15g / 240g / 87°C / zig-zag, spiral, drip-assist.
Takeaway: Alireza’s journey — and his brew — was built around patience and precision.

Raul Rodas – Guatemala (9th Place)
Theme: Intensity & clarity — two things every drinker can recognize.
Coffee: Washed Geisha from Finca El Injerto, frozen since Oct 2024.
Brewer: Hario Switch (ceramic), cyclone carafe, Origami Pino.
Quick Recipe: 16g / 220g / 94°C / Two 110g pours.
Takeaway: A clean, floral, easy-to-love cup from a legend who still makes it look effortless.

Why Brewers Cup Matters

The Brewers Cup is the tip of the spear for coffee innovation pushing the limits on what’s possible with water, gear, coffee, processing, filters, and storytelling.

It’s where new techniques are tested, boundaries are stretched, and future trends are born. But it’s not just for the pros on stage.

This competition influences how we brew at home, what gear we buy, and how we think about coffee.

Reading: Go read your book outside this week!

Watching: Astrophysicist and author Jonathan Gagné dives into how physics shapes extraction, from flow rate to filter choice. Essential viewing for anyone chasing precision in their pour-over.

Listening: In this reshare from Karat, Alex Hormozi lays out a blueprint for creators to build lasting media without burning out.

Brewing: Sharing coffee is one of life's simple pleasures. This week, I'm brewing a classic recipe that's perfect for gatherings…friends and family brew.
25g of coffee / 400g of water / 3 pours - brew quick! 2:00 - 2:30.

Distance: Buy the Drip run club. Clocking some kilometers. Help us push a few more kilometers through this week?

Want to join us as we hit the road? Let’s connect on Strava! or, join our Whoop group - just respond to the email and let’s grind together!