Carlos Medina's 2023 World Brewers Cup Winning Recipe
Brew 15.5g of coffee with 250g of 91°C water using an Origami Air S and a conical filter. Pour in five equal 50g pulses spiraling out and in every 30 seconds for a total brew time of 2:40. The recipe uses 65 ppm water with equal parts calcium and magnesium, while another source notes Finca El Paraiso as the farm.
Bean
Natural Sidra from Cafe Granja La Esperanza (Colombia)
Roast
Method
Pour-over
Grind Size
1Zpresso ZP6 Special at 5.2
Water Temp
91°C
Coffee Dose
15.5g
Total Water
250ml
Total Time
160s
Step-by-Step
Pour (30s) · 50g Pour 50g of 91°C water in circles spiraling out and in.
Second Pour (30s) · 50g After 30 seconds, pour the second 50g.
Third Pour (30s) · 50g After 30 seconds, pour the third 50g.
Fourth Pour (30s) · 50g After 30 seconds, pour the fourth 50g.
Final Pour (40s) · 50g Pour the last 50g and let it draw down to 2:40.