Zhong Jingjing's 2026 China Brewers Cup Winning Recipe
Brew 12g of coffee with 180g of water at 92°C using the DragonFly CT62 and FAST filter paper. The technique uses a 30-second bloom followed by three spiral pours every 30 seconds to finish in two minutes. Note that this recipe was shared by Hong Kong creator 冻美的飞水 rather than Zhong Jingjing herself, and the dripper's valve is not used.
Bean
Not specified by the source
Roast
light
Method
Pour-over
Grind Size
Medium-fine (7.3 on Mavo Pro)
Water Temp
92°C
Coffee Dose
12g
Total Water
180ml
Total Time
120s
Step-by-Step
Bloom (30s) · 40g Pour in a spiral to 40g with water at 92°C. Let it bloom for 30 seconds.
Second Pour (30s) · 50g Pour in a spiral to 90g. Let the water drop through for 30 seconds.
Third Pour (30s) · 40g Pour in a spiral to 130g. Let the water drop through for 30 seconds.
Final Pour (30s) · 50g Pour in a spiral to 180g for 30 seconds.