Martin Wölfl's 2024 World Brewers Cup Winning Recipe
Brew 17g of coffee with 270g of water at 93°C using an Orea V4 with Sibarist filter, WDT, and Melodrip across four pours. The final drawdown time is not stated and is assumed to be 60 seconds. Note that sources disagree on the grind figure (490 vs 630 microns).
Bean
Gesha from Finca Maya, natural anaerobic by Lost Origin Coffee Lab (Panama)
Roast
Method
Pour-over
Grind Size
About 490 microns (21-25 clicks on a Comandante C40) per one recipe page; Wikipedia lists 630 microns on a Mazzer ZM
Water Temp
93°C
Coffee Dose
17g
Total Water
270ml
Total Time
180s
Step-by-Step
Bloom (40s) · 60g At 0:00 pour 60 ml of 93°C water to bloom.
Second Pour (40s) · 60g At 0:40 pour 60 ml.
Third Pour (40s) · 50g At 1:20 pour 50 ml, using the Melodrip.
Final Pour (60s) · 100g At 2:00 pour 100 ml and let it draw down.