Wataru Iidaka's 2024 World Brewers Cup Runner-Up Recipe
A staged pour-over recipe for 15g of coffee and 240g of water using the UFO Dripper with a Sibarist B3 UFO filter. The brew starts at 92°C with Paragon Sphere extract-chilling on the first pour only, finishing at 82°C through a Melodrip Lift. Three layered Panama Geishas target vibrant aromatics and 1.40% TDS clarity.
Bean
Three Panama Geishas (layered: 6g natural Finca Nuguo, 5g natural Janson Estate, 4g honey Hacienda La Esmeralda)
Roast
light
Method
Pour-over
Grind Size
Medium-fine (Comandante C40 Mk 4 near 600µm)
Water Temp
92°C
Coffee Dose
15g
Total Water
240ml
Total Time
180s
Step-by-Step
Bloom (50s) · 60g Pour in a spiral to 60g with 92°C water and let it bloom for 50 seconds.
Remove Paragon Sphere (10s) Once the first pour passes, move the Paragon Sphere away within 10 seconds so only that extraction is chilled.
Pour (60s) · 80g Pour in a spiral to 140g and allow 60 seconds.
Pour (60s) · 100g Pour the final stage to 240g through the Melodrip with 82°C water, keeping the bed calm for 60 seconds.