How to Brew the Perfect Black Coffee: Expert Tips and Insights
Contents:
1.2024 WBrC Champion Martin Wölfl (Austria)
2. 2023 WBrC Champion Carlos Medina (Chile)
3. 2022 WBrC Champion Shih Yuan Hsu (Taiwan)
The World Brewers Cup Championship (WBrC) is a stage that showcases top-tier coffee brewing skills, where every champion's success stems from meticulous attention to detail. Through precise techniques and a deep understanding of coffee, these champions bring out the best flavors in every cup. The 2024, 2023, and 2022 champions, Martin Wölfl, Carlos Medina, and Shih Yuan Hsu, demonstrated how selecting beans, grinding, pouring, and water quality control can achieve the perfect black coffee. Their techniques not only reflect their passion for coffee but also provide valuable learning examples for other coffee enthusiasts.
2024 WBrC Champion Martin Wölfl (Austria) selected a double-fermented and low-temperature dried Geisha coffee from Finca Maya, Panama, using a specially designed dripper and low-mineral soft water to achieve a stable extraction. He used a 1:16 coffee-to-water ratio and a segmented pouring technique, grinding the coffee beans finer to enhance extraction efficiency. This method resulted in a rich fruit aroma and a smooth mouthfeel. Martin’s brewing approach emphasized precise control over water quality, temperature, and grind size, showcasing his meticulous attention to every detail.
2023 WBrC Champion Carlos Medina (Chile) won the championship with simple equipment and techniques. He used sun-dried Sidra coffee beans from Potosi Estate, Colombia, and brewed with an Origami Air dripper and a 1Zpresso ZP6 grinder. Focusing on water quality, he used water with 65 ppm and a 1:1 calcium-to-magnesium ratio, heated to 91°C, and maintained a 1:16 coffee-to-water ratio. Carlos’ brewing philosophy emphasized simplicity and precision. He poured 50 grams of water every 30 seconds in five stages, with a total extraction time of 2 minutes and 40 seconds, ensuring a balance of acidity, sweetness, and a gentle mouthfeel.
2022 WBrC Champion Shih Yuan Hsu (Taiwan) chose sun-dried Geisha coffee beans from Mikawa Estate, Colombia, and brewed with a flat-bottom resin dripper. She combined two grind sizes: 1000 microns (75%) and 800 microns (25%), using a 1:14 coffee-to-water ratio. Her brewing process involved four pouring stages, adding 50 grams of water every 30 seconds. The first stage used 70°C water at 75 ppm for blooming, while the next three stages used 95°C water at 90 ppm. Sherry’s method precisely controlled temperature and water quality, resulting in vibrant floral and fruity flavors, which ultimately won her the competition.
These three World Brewers Cup Championship (WBrC) champions demonstrated how meticulous attention to detail can result in the perfect black coffee. Whether it’s Martin Wölfl’s precise control of water quality and grind size, Carlos Medina’s ingenious use of simple equipment, or Shih Yuan Hsu’s careful adjustments across different pouring stages, they showed that high-quality coffee depends not just on excellent raw materials but also on the precision of each brewing step. Their techniques and experiences provide invaluable guidance for all coffee lovers, helping them reach new heights in their own brewing journeys.
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