How Do World Brewers Cup Champions Brew? Discovering the Secrets Behind Flavor Through Pulsed Pouring

Contents:
1.  Why Has Pulsed Pouring Become a Champion’s Go-To Technique?
2. Champion Recipes: Ratios, Pouring Techniques, and More
3. Key Trends from Recent Champions, looking across the years, several patterns emerge:

In recent years, pulsed pouring has become a signature technique among winners of the World Brewers Cup (WBrC). It’s more than just a shift in pouring rhythm—it's a powerful method for controlling extraction and revealing a coffee’s full flavor complexity. In this article, we dive into how WBrC champions use this method, analyzing their real-world brewing parameters—from brew ratios and pour sequences to unique techniques—to uncover how they consistently deliver stunning flavor profiles.

Why Has Pulsed Pouring Become a Champion’s Go-To Technique?

Pulsed pouring involves splitting the total brew water into multiple stages, pouring with pauses in between. This approach helps to:

• Control extraction speed, preventing over- or under-extraction
• Re-agitate and evenly saturate the coffee bed with each pour
• Adjust extraction across early, middle, and final phases to balance acidity, sweetness, and body
• Enhance sweetness and improve the structure of the aftertaste for a more complex experience

Compared to the clean and consistent flavor of a traditional continuous pour, pulsed pouring gives brewers greater control and nuance, allowing them to highlight a coffee’s complexity more effectively.

Champion Recipes: Ratios, Pouring Techniques, and More

Here’s a look at how recent WBrC champions approached their winning brews:

☕ 2024 | Martin Wölfl (Austria) – Champion

Dripper: OREA V4 with Melodrip

Water Temp: 93°C

Brew Ratio: 17g coffee / 270ml water (1:16)

Pouring Method: 4-stage pour – 60ml → 60ml → 50ml → 100ml

Special Techniques: Mazzer ZM grinder (630μm), WDT stirring, Melodrip for controlled flow—enhancing clarity and consistency

☕ 2023 | Carlos Medina (Chile) – Champion

Dripper: Origami

Water Temp: 91°C

Brew Ratio: 15.5g coffee / 250ml water (1:16)

Pouring Method: 5-stage pour, ~50ml per pour with steady rhythm

Special Techniques: 1Zpresso ZP6 hand grinder, focused on sweetness and a clean finish

☕ 2022 | Shih Yuan Hsu (Taiwan) – Champion

Dripper: Flat-bottom

Water Temp: 70°C for the first pour, 95°C for the next three

Brew Ratio: 14g coffee / 200ml water (1:14.3)

Pouring Method: 4-stage pour, 50ml per stage, using different water temperatures and mineral content

Special Techniques: K-Pro hand grinder with dual grind sizes (75% at 1000μm + 25% at 800μm) to create complex flavor structures

☕ 2021 | Matt Winton (Switzerland) – Champion

Dripper: Hario V60 (metal version)

Water Temp: 93°C for first pour, 88°C for the remaining pours

Brew Ratio: 20g coffee / 300ml water (1:15)

Pouring Method: 5-stage pour – 50ml → 70ml → 60ml → 60ml → 60ml

Special Techniques: Temperature variation across pours to control extraction at each phase and fine-tune sweetness and acidity

☕ 2019 | Jia Ning Du (China) – Champion

Dripper: Origami

Water Temp: 94°C

Brew Ratio: 16g coffee / 240ml water (1:15)

Pouring Method: 4-stage pour – 60ml → 80ml → 50ml → 50ml

Special Techniques: Highly precise flow control—adjusted pour rate from 6g/sec to 4g/sec and back to 5g/sec for optimal extraction

☕ 2016 | Tetsu Kasuya (Japan) – Champion

Dripper: Hario V60 (ceramic version)

Water Temp: 92°C

Brew Ratio: 20g coffee / 300ml water (1:15)

Pouring Method: “4:6 method” – first 40% of water (120ml) in two pours to control acidity and sweetness; remaining 60% (180ml) in three pours to control strength

Special Techniques: Introduced the ratio-based flavor control method, which became a turning point in modern pour-over coffee

Key Trends from Recent Champions, looking across the years, several patterns emerge:

1. Poured in 3 to 5 stages – allowing flexibility and control over flavor development

2. Brew ratios mostly between 1:15 and 1:16 – balancing clarity with richness

3. Precision grind sizes, sometimes using dual-size blends (e.g., Shih Yuan Hsu)

4. Flow control tools and agitation methods like Melodrip and WDT are increasingly used to enhance consistency

5. Variable water temperature and mineral content are becoming strategic tools for advanced flavor tuning

Behind the technique is a flavor design. Pulsed pouring isn’t just about splitting your pour into more parts—it’s a comprehensive philosophy approach to flavor design. From how water is distributed and poured, to grind size, flow rate, and even water composition and temperature, every detail plays a part in shaping flavors of the final cup. That’s why every champion’s brew method reads like a blueprint for flavor, full of valuable lessons and inspiration. So next time you pick up your kettle, why not borrow a champion’s recipe and see if you can unlock your own golden formula?

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