Jackie Tran's 2026 World Brewers Cup Fourth-Place Recipe
Brew 14g of coffee with 200g of water using the Solo Tritan with Solo Spin base, Hiflux paper, and water around 80ppm. This method features two immersion phases starting at 94°C, lowering to 80°C in the second pour to limit late bitterness. Close the valve cleanly for each steep and open it fully to drain.
Bean
Not specified by the source (see notes)
Roast
light
Method
Pour-over
Grind Size
Medium
Water Temp
94°C
Coffee Dose
14g
Total Water
200ml
Total Time
230s
Step-by-Step
Close Valve (5s) Turn the dial closed within 5 seconds.
Pour (20s) · 100g Pour in a spiral to 100g with water at 94°C for 20 seconds.
Steep (55s) Let it steep for 55 seconds.
Open Valve (5s) Turn the dial open within 5 seconds.
Drawdown (30s) Wait 30 seconds for the level to drop.
Close Valve (5s) Turn the dial closed within 5 seconds.
Pour (20s) · 100g Pour in a spiral to 200g with water at 80°C for 20 seconds.
Steep (55s) Let it steep for 55 seconds.
Open Valve (5s) Turn the dial open within 5 seconds.
Wait (30s) Wait 30 seconds until it stops dripping.