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Training Log #9 by Lisa Zancanella - It's almost time...

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(LESS THAN) ONE MONTH LEFT.On October 6th will take place the first round of the Italian Brewers Cup, followed by semifinals and finals in January.  We started preparing the speech back in June, based on a coffee that fits the presentation structure and topic perfectly.However, according to my very low level of luck, very soon we realized the coffee wasn’t performing as expected; plus, it didn’t fully fit the range of flavors I was looking for. Cupping new, different coffees are obviously the answer. In August we found a coffee much closer to my preferences, but we decided to wait a couple of weeks more for the arrival of the same estate‘ coffee, but in two better lots. Once the...

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Training Log #6 by Muhammad Fakhri - Introducing a new Drip Brewer

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The Werkudara Dripper,  I want to introduce Werkudara Dripper. This dripper is a collaboration between me and Andi Widjaya from Someday Somehow Bandung. This dripper was inspired by Kalita Wave, Kaliadja Dripper made by Cubung Hanito from Wisang Kopi Jakarta, and April Dripper developed by Patrik Rolf. This dripper has a semi immersion concept with three holes of design that can be replaced. The design was created for the flow rate needed by the brewers for their coffee extraction. I can't talk much about this dripper because it will be used for the Indonesia brewers cup next year. Hopefully, the results will be satisfying, and I can continue to introduce them to the world stage

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Training Log #7 by Simon Gautherin - How expensive is it to compete?

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When deciding to compete this year I wanted to have a lot of transparency with my competition preparation and that includes sharing information about the real cost of competing - especially as an independent.You’re not only investing a lot your time but also a bunch of cash into your coffee, equipment, registration, logistics, etc. For a long time the idea of putting so much money into it sort of put me off but I decided to compete with the idea that I was going to learn a lot during the whole preparation process. Therefore if you look at it this way, your competition spendings go into investing in your education - as someone with two Masters degree, education is something...

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Training Log #6 by David Train - My Current Competition Brewing Recipe

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Currently, I have two similar recipes. They are both depended on the roast of the coffee, solubility, and freshness.I will vary between 4 or 5 pours. Using 15g - 16g finely ground coffee. Also with water weight of 240ml - 250ml. Averaging 205ml - 215ml. These recipes only work to my knowledge with specific coffees, due to high solubility from processing.*First recipe*30ml bloom wait to 30 seconds.30ml second bloom at 30 seconds.40ml pour at 1 minute100ml at 1:1550ml at 1:45*Second recipe*30ml bloom wait to 30 seconds.30ml second bloom at 30 seconds.130ml pour at 50seconds70ml at 1:1550ml at 1:45Total brew time 2:10-2:20 Two 30 ml blooms allow the coffee to degas, allowing the water to fill the air pockets creating a...

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Training Log #5 by Muhammad Fakhri - Which is your favorite Coffee Grinder?

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  1. Which is your favorite grinder? My favorite grinder is the Comandante C40 Nitro Blade. The reason for that is that it is straightforward to use and is easy to travel with. The results of the grinder are also precise, and even I dare to compare it with EK43. This conical burr the grinder is capable of producing particles with excellent consistency.   3. What do you do when you want to test different grinders? To compare and test several grinders, I try to brew one coffee of the same origin with almost the same grind size between each grinder and then see the results. I will choose the most exciting results with a relatively good complex level. After...

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Training Log #7 by Pinar Aktepe - My Competition Philosophy

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I'm always trying different and delicious beans, but it's complicated to choose beans for the competition. I'm not saying it has to be expensive, but it has to be more than delicious. There are many competitors in the world every year. The challenge is to find a coffee that hasn't been used before in competition. One of the most important things for me is to be able to feel comfortable with the coffee I'm serving, the story and the coffee need to reflect me in a sense. I think competing is not just about focusing on winning. It's about sharing new and exciting ideas :). Above all, it needs to be honest. It's crucial to find a roaster and coach...

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Training Log #1 by Julia Fortini Souza - Beginning to Practice!

Posted by Bhavin​ Metizsoft on


As soon as I decided I was competing in the Brewers Cup, I started thinking about all the possible variables for the competition. Coffee sourcing, brewing method, brewing technique, water flow, water temperature... There are so many variables that need to be structured - but one step at a time! I decided I would put in some training time every day and dedicate my time to either practicing or studying. One of the first things Patrik helped me with was look over my past presentation in Brewers and correct a few errors that were made, and that made a difference. I started to watch presentations in the World Brewer's Championships and taking notes. I basically paying attention at the order...

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Training Log #2 by Niall Curran - My current competition brewing recipe

Posted by Bhavin​ Metizsoft on


I have always been quite flexible with my recipes for brewing, yet for the most part, I prefer to keep it quite simple. There can be a tendency to get a little carried away and I often prefer to focus on the coffee itself.Despite this, I have lately been making a lot of Kalita brews and even adjusting my techniques because of this. For the most part, I have always been a "V60 Man" I love the cleanliness of the brew but also the ease that one can brew with it. Switching to the Kalita wave, shouldn't be that big of a change but to me it is, everything is how it pours, settles, collects water etc is very very...

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Training log #4 by Muhammad Fakhri - My current competition brewing recipe

Posted by Bhavin​ Metizsoft on


My Current Competition Brewing Recipe:  The coffee that I used in WBrC 2019 is Finca Deborah Afterglow. This coffee is fromPanama, located in Boquete, Chiriqui Province. Managed by Jamison Savage as the producers. This coffee has a light roast profile and roasted for 5 minutes in ikawa with roasting development is 18%. My roaster chose this profile to balance the acidity and the mouthfeel. The longer development time helps to improve the complexity and sweetness while maintaining the floral aroma from this coffee.The brewing device that I used is V60 Dripper, wherein the dripper can distribute water more evenly and centrally so that flavor becomes more clean, complex, andpronounced. The dripper made from plastic does not absorb heat so the...

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Training log #4 by Simon Gautherin - My current competition brewing recipe

Posted by Bhavin​ Metizsoft on


My current competition recipe:Transparency is something I find extremely important and I promised myself I’d try to be as transparent as possible with my competition preparation. Here I’ll be sharing the latest brewing recipe that I’ve been using to brew high-end coffee and which I’m considering for competition.I would usually brew according to the coffee itself and more importantly, it's roast and solubility. I like highly soluble, well-developed coffees as they tend to be sweeter and more complex than very light roasted coffees. This recipe works great for any fairly soluble natural processed coffee. I normally use a V60 brewer, a Stagg kettle and a Comandante grinder.I like using finely ground coffee to get more flavors, body, and intensity with...

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