Bavis Kwong's 2026 World Brewers Cup Third-Place Recipe
Brew 16g of coffee with 215g of 35 ppm water at 94°C using Contour Drip. It uses a sandwich technique: 2g of fines at the bottom, a second filter paper, and 14g of coarse grounds on top. Sieve the grind at 900 μm into two layers; the specific coffee bean is not specified by the source.
Bean
Not specified by the source (see notes)
Roast
light
Method
Pour-over
Grind Size
Coarse (setting 10 at highest RPM, sieved at 900 μm)
Water Temp
94°C
Coffee Dose
16g
Total Water
215ml
Total Time
210s
Step-by-Step
Bloom (40s) · 15g Pour in a spiral to 15g with 94°C water. Let it bloom for 40 seconds.
Pour (40s) · 50g Pour in a spiral to 65g and wait for 40 seconds.
Pour (40s) · 50g Pour in a spiral to 115g and wait for 40 seconds.
Pour (40s) · 50g Pour in a spiral to 165g and wait for 40 seconds.
Pour (50s) · 50g Pour in a spiral to 215g and wait for 50 seconds.