World Coffee Championships just announced where the last unappointed competitions will be held, at which venues. One of the venues being World of Coffee Brussels @ Brussels Expo - another first for Belgium - and they are some exiting competitions!

Grinder: Pietro flat burr grinder with Pro-brew burrs (designed by Lance Hedrick, for the best clarity) on setting 8.1.
Filters from Cafec, Japan.

Coffee used: 3Marks Coffee (also roasting on a Stronghold for their special lots), Colombia white honey gesha produced by Sebastian Ramirez. 🤤

We used the conical basket on the Fellow Aiden brewer, with a 450ml / 28,1g recipe:

1:16 ratio
1:3 bloom, 30s, 70ºC (the Samo Smrke bloom, my professor!)
3 pulses, 20s between each
Pulse 1 temp 93ºC
Pulse 2 temp 91ºC
Pulse 3 temp 88ºC

The difference: we made our own water recipe & used the best equipment for clarity in filter brews.

The show water was filtered with a ZeroWater filter to 0ppm and then remineralized with Lotus Water drops.
Per 5 litres water:
22 drops Magnesium
11 drops Calcium
15 drops Potassium
11 drops Sodium

Pas op, er zijn er bij die pas gebrand zijn, en dan zit er nog veel CO2 in de bonen. Wat zure/slappe extractie geeft. Best 1 weekje laten rusten dus. 😉

Wees niet als Zwitserland mensen!
www.reuters.com/article/life...

Merci Cedric, wij wensen u een homogene extractie toe

Excellent read as always! No cat though. 😇