Temperature Controlled: 2025 World Brewers Cup Champion recipe
A temperature-focused brewing recipe using a Geisha varietal, emphasizing controlled extraction and tasting at specific temperatures.
Brewer
Dose
Brew Water
Temperature
Time
Grind
Ratio
Roast LevelTips & Preparation
Reason to try:
George Jinyang Peng, China | 2025 World Brewers Cup Championship recipe.
Theory or idea behind:
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Roasting: One coffee in three roasts at different temperatures(Agtron 92 for 5g, Agtron 90 for 5g, Agtron 88 for 5g)
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Maintain high temperature(96°C) in the first two pours boosts sweetness a lot.
Preparation:
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Beans: Geisha, grown at 1800m in Panama. Temperature difference slows ripening, building complexity.
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Brewer: Uses a SOLO dripper to preserve heat.
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Water: 210g Natural mineral water with TDS of 40 ppm.
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Grind size: 11 clicks on an FM grinder.
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Melodrip: last step reduce the water temperature & turbulence, to help reduce bittiness
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Tasting: Aroma best around 65°C (muscat grapes, apricot, raspberry). Flavor best around 50°C (muscat grapes, peach, raspberry).
Recipe Steps
Rinsing the filterPreheat drinking wares to 40°C to enjoy the coffeeAroma best around 65°C
Flavor best around 50°C Explore, Save and
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