Nas Jaafar's 2026 World Brewers Cup Winning Recipe
This two-stage "resistance and flow" routine uses 15g of coffee and 200g of water at 92°C on a UFO V3 over a Hario Switch base. An open percolation pour delivers clarity, followed by a closed immersion pour to develop sweetness and body. It features 50 ppm water and a medium grind (~700 µm) from the 2026 World Brewers Cup winning routine.
Bean
Panama Geisha from Finca Nuguo (1,700 masl, anaerobic-natural fermented)
Roast
light
Method
Pour-over
Grind Size
Medium
Water Temp
92°C
Coffee Dose
15g
Total Water
200ml
Total Time
130s
Step-by-Step
Pour (60s) · 100g Open the switch and pour in a spiral to 100g with water at 92°C. Let the water drop through for 60 seconds.
Close Switch (5s) Close the switch within 5 seconds.
Pour (20s) · 100g Pour in a spiral to 200g over 20 seconds.
Steep (35s) Let it steep for 35 seconds.
Open Switch (5s) Open the switch within 5 seconds.