During 22-23 February 2025 at Wojtek Filip entered the Polish National Brewers Cup and placed 2nd. We are here sharing the surrounding elements from the preparations for the event, equipment used and the performance that could help coffee brewers around the globe.
Coffee: Agatsby CCX Geisha.
Grinder: Timemore Sculptor 078.
Brewer: Orea V4 with Fast bottom and Sibarist fast filter papers.
Water: Reverse osmosis remineralised with Apax water drops (50ppm in total)
Recipe: 15 grams of coffee, 240 grams of water split into four equal 60 gram pours.
Reasoning behind the approach (exact quotes from the open presentation) follow.
“I found out that the perfect ratio for this coffee is 1:16 as it brings perfect balance between acidity and sweetness in the cup with a juicy body that’s not too overwhelming or too delicate. My recipe is 15 grams of coffee to 240 grams of water at 95°C. I’m using a coarse grind size in order to achieve a more even flow through the bed, therefore less channels and a more efficient extraction, which results in a cleaner cup. I’m dividing the brew into four equal pours of 60 grams each. Using pour allows for a constant contact of coffee and fresh hot water, helping me extract this lightly roasted coffee.
This method leads to fines migrating, putting me at risk of clogging the filter paper, so as my brewing device I choose Orea v4 with fast bottom and Sibarsit fast filters. The combination of an open bottom dripper and fast filter papers allows the coffee to drain more quickly and evenly. The plastic material of the dripper helps me maintain a higher temperature throughout the brew. To maintain a higher temperature I’m also using two kettles, which gives me better extraction and a more refined flavor profile.
As this coffee was roasted in Gothenburg, I decided to go with a very soft water, similar to the one used to dial in the roast in Sweden. I used Apax Lab water drops to create a profile that’s 50 ppm in total. With a balance between magnesium, calcium and buffer. I’ve found this particular helps the flavors to pop.”
Flavour descriptors provided to the judging panel:
“Aroma is medium intensity you’ll find elderflower, pear and peach.
Flavor is medium intensity:
When hot you’ll find green grape, pear, tangerine, chocolate.
When warm again green grape, green apple and tropical fruits like lychee.
When the coffee cools down you’ll taste lime, grapes and peach.
Your will experience this with an aftertaste that is medium to long lasting, citric and refreshing.
The acidity is medium to high intensity from hot to cold.
When hot it’s gonna be citric, like limes and when coffee cools its gonna be malic, like green grapes.
The sweetness is going to be of medium intensity and candy like.
Mouthfeel is going to be medium to light but round and juicy.”
Written by Kuba Małaszuk and Wojtek Filip.
