Simon Gautherin's 2026 World Brewers Cup Runner-Up Recipe
A controlled immersion routine using the NextLevel Pulsar with 14g of coffee and 200g of water at 89°C. Total extraction yields 140g, with the first 10g discarded to serve approximately 130g.
Bean
Equal 7g portions of two natural Geishas: Peña Blancas and Finca Gelles
Roast
light
Method
Hybrid
Grind Size
Extra coarse (around 1000 µm)
Water Temp
89°C
Coffee Dose
14g
Total Water
200ml
Total Time
80s
Step-by-Step
Pour (15s) · 100g With the valve closed, pour 100g through the dispersion cap with water at 89°C over 15 seconds.
Steep (30s) Let it steep for 30 seconds.
Pour (30s) · 100g Keep the valve closed and pour the remaining 100g through the dispersion cap over 30 seconds.