Ethan Junseong Park's 2026 World Brewers Cup Fifth-Place Recipe
Brew 14g of coffee with 200g of water using a Hario V60 NEO 02 paired with a Switch. The technique combines hot open-valve percolation at 95-96°C with a cool immersion at 70°C using ~60ppm balanced water. Note that alternative summaries report the immersion at 75°C for 40 seconds.
Bean
Washed, dark-room-dried Panama Finca Los Cenizos Geisha (two-roast blend; not specified in the main sheet, see notes)
Roast
light
Method
Pour-over
Grind Size
Medium (8.5 at 400 rpm on the competition grinder)
Water Temp
95°C
Coffee Dose
14g
Total Water
200ml
Total Time
120s
Step-by-Step
Bloom (10s) · 50g Close the switch. Pour in a spiral to 50g with water at 95°C for 10 seconds.
Open Switch (5s) Open the switch within 5 seconds.
Drawdown (15s) Let the water drop through for 15 seconds.
Pour (35s) · 70g Pour in a spiral to 120g with water at 96°C for 35 seconds.
Close Switch (5s) Close the switch within 5 seconds.
Pour (40s) · 80g Pour in a spiral to 200g with water at 70°C and let it steep for 40 seconds.
Open Switch (10s) Open the switch within 10 seconds.