Emi Fukahori's 2018 World Brewers Cup Winning Recipe
This recipe uses 17g of coffee and 220g of water with the GINA hybrid immersion-pourover brewer. It alternates between 80°C immersion pours and a 95°C drip pour for a total extraction time of 2:55. She was notably the only finalist not to use Gesha.
Bean Daterra Laurina (Cerrado, Brazil), semi-carbonic maceration Roast Method Hybrid Grind Size Not specified by the source Water Temp 95°C Coffee Dose 17g Total Water 220ml Total Time 175s
Step-by-Step Pour and Steep (45s) · 50gClose the valve and pour 50g of 80°C water for a 45-second immersion. Pour (60s) · 100gOpen the valve and pour 100g of 95°C water for a 60-second drip. Pour and Steep (45s) · 70gClose the valve and pour 70g of 80°C water for a 45-second immersion. Drawdown and Finish (25s)Open the valve for a 25-second drip, then finish the extraction.
About this content
Last updated: 2026-08-01
This content was written and compiled by the cocipe operator, Geniezst (지니제스트), using publicly available coffee resources. It has not been certified or reviewed by any external organization, and brewing results may vary with your beans, equipment, and water.
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