← Back to Espresso Blend Chapter 1
HOW TO BREW
Go-To Brewing Guide
A run down of our go-to methods for brewing St. Roast coffee. Always use fresh coffee and filtered or bottled water.
The set up can be interchangeable, but in these recipes we are using the following:
Sweet and fruit-forward. If it tastes too heavy, go a little coarser or shorten the contact time.
A starting point. Adjust to your taste.Tune your brew
Choose your gear, get a recipe made for it.
Add coffee details Optional
Details stay on this device. Nothing is sent to us.
Dual Bloom Immersion
Our equipment What we use for these recipes
- Cup
- Orea Sense Cup Porcelain 175mlL1ght Studio Bloom 135ml
- Dripper
- Hario x Glitch x Aurli Purion
- Kettle
- Fellow Stagg Ekg
- Scales
- Hario Polaris
- Water
- Cleo around 0 ppmCleo + Aquacode, targeting a TDS of around 71 ppm
- –First Bloom: 86°C, 105ml, immersion (valve closed) 2 minutes, then open valve
- –Second Bloom: 92°C, 105ml, immersion (valve closed) 2 minutes, then open valve
Pour Over V60
Our equipment What we use for these recipes
- Cup
- Orea Sense Cup Porcelain 175mlL1ght Studio Bloom 135ml
- Dripper
- Hario x Glitch x Aurli Purion
- Kettle
- Fellow Stagg Ekg
- Scales
- Hario Polaris
- Water
- Cleo around 0 ppmCleo + Aquacode, targeting a TDS of around 71 ppm
- –- Bloom: Pour 50ml, let it bloom
- –Pour 50ml (total 100ml)
- –Pour 50ml (total 150ml)
- –Pour 50ml (total 200ml), let it drain until 01:55
Champion reference
Champion reference recipes
Recipes published by national and world brewers cup champions. Use them as a reference to learn from: the routine they served on stage may differ, and anything not stated by the source is marked as such.
WBrC 2026 · Nas Jaafar (Malaysia)
WBrC 2026 Champion · Malaysia
Water: 92°C
Equipment
| Dripper | UFO V3 Dripper with Hario Switch base |
| Paper filter | Paper filter from pulp and lyocell fibers |
| Grinder | Lagom Option-O P01 |
| Other tools | WDT tools |
| Grind size | 700 µm (grind size 7 at 580 rpm) |
Recipe as listed in the hana.roastery Instagram compilation of the WBrC 2026 finalists' recipes (screenshot supplied by the owner); the step-by-step pours beyond these two stages are not published there. Nas Jaafar became Malaysia's first World Brewers Cup champion at World of Coffee Brussels (June 2026).
Coffee: Natural Anaerobic Gesha, Finca Nuguo, Panama
- –Percolation: 100 g of water, finished in 58 seconds.
- –Immersion: Another 100 g of water, left to steep until 2:00.
Source: hana.roastery (Instagram) · Malay Mail (champion and coffee)
WBrC 2025 · George Jinyang Peng (China)
WBrC 2025 Champion · China
Water: 96°C for the first two pours, 80°C for the last pour. Mineral water, 40 ppm
Equipment
| Dripper | Solo Dripper (PCTG plastic, 40° angle, internal ribs) |
| Paper filter | Not stated in the sources |
| Grinder | FM grinder, 11 clicks (medium) |
| Other tools | Melodrip for the last pour, preheated kettle spout, custom ceramic serving cup |
Coffee: Mount Totumas Gesha Natural, Panama (15 g made of three roast profiles, 5 g each)
- –Pre-wet: Rinse the filter with 80 ml of hot water before adding the coffee.
- –Bloom: 30 ml at 96°C in three counter-clockwise circles over 6 seconds.
- –90 ml at 96°C in a 10-second pour.
- –90 ml at 80°C through the Melodrip.
- –Let it finish dripping. Rest the coffee to about 65°C, serve at about 50°C.
Source: Sprudge
WBrC 2024 · Martin Wölfl (Austria)
WBrC 2024 Champion · Austria
Water: 93°C, 115 ppm
Equipment
| Dripper | OREA V4 Narrow (fast bottom) |
| Paper filter | Fast Bottom Paper |
| Grinder | Comandante C40, 21-25 clicks |
| Other tools | Melodrip |
| Grind size | 630 µm |
Coffee, grind size (630 µm), water (115 ppm) and the 2:40 end time are from the hana.roastery Instagram compilation of WBrC champions' recipes (screenshot supplied by the owner). The older source below gives about 490 µm and a drain at about 2:25, so those two numbers differ between sources.
Coffee: Panama Lost Origin Geisha
- –Bloom: 60 ml.
- –60 ml.
- –50 ml.
- –100 ml, then let it drain. End at 2:40.
WBrC 2023 · Carlos Medina (Chile)
WBrC 2023 Champion · Chile
Water: 91°C, 65 ppm (equal calcium and magnesium)
Equipment
| Dripper | ORIGAMI Air S |
| Paper filter | Brewista X Standard paper |
| Grinder | 1Zpresso ZP6 Special, setting 5.2 |
| Other tools | Timemore Basic Plus scale, ORIGAMI Sensory Cup |
Brewista X comes from his own interview. One recap lists ORIGAMI conical filters instead, so the sources disagree.
Coffee: Natural Sidra, Finca Potosi (Granja La Esperanza)
- –Pour 1: 50 ml in a circle, spiralling outward then inward. Wait 30 seconds.
- –Pour 2-5: Repeat the same 50 ml pour every 30 seconds until you reach five pours (250 ml).
Source: Slow Pour Supply
WBrC 2022 · Sherry Hsu (Taiwan)
WBrC 2022 Champion · Taiwan
Water: First pour 75°C, second pour 95°C
Equipment
| Dripper | OREA V3 (flat-bottom) |
| Paper filter | Sibarist Special Edition fast-flow Fast-flow paper |
| Grinder | 1Zpresso K series (competition setting not published) |
| Other tools | Acaia Pearl scale |
| Grind size | about 1000 µm and 800 µm blended |
The Sibarist filter comes from a retailer profile, not from competition papers.
Coffee: Geisha, Finca Mikawa, Colombia (carbonic maceration natural, about 2,000 m)
- –Pour 1: 50 ml at 75°C in circles.
- –Pour 2: 50 ml at 95°C in circles, 30 seconds after the first.
- –Pour 3-4: 50 ml each in the center, every 30 seconds. Temperature for these two is not stated in the source.
Source: Vocus (Chinese)
WBrC 2021 · Matt Winton (Switzerland)
WBrC 2021 Champion · Switzerland
Water: 93°C
Equipment
| Dripper | Hario Metal V60, size 02 |
| Paper filter | Hario V60 paper filters Standard paper |
| Grinder | Not published |
| Other tools | Electric gooseneck kettle, scale, carafe |
| Grind size | medium grind (micron not published) |
- –Pour 1: 60 ml in a slow circle from the center outward, then wait 30 seconds to bloom.
- –Pour 2-5: 60 ml each with a firmer stream, about 30 seconds apart. Let it drain fully after the last pour.
Source: Big Cup of Coffee
IBrC 2025/26 · Ryan Wibawa (Indonesia)
Indonesia Brewers Cup champion 2025/26 · third national title · Indonesia
Equipment
| Dripper | Flat-bottom valve dripper (Tri-spin CT flat dripper) |
| Paper filter | Paper filter (Sibarist given as an example) |
| Grinder | Not published |
| Grind size | Not published |
Ryan won the Indonesia Brewers Cup for the 2025/26 season, his third national title (he represents Indonesia at WBrC 2026). Sources differ on the second coffee of the blend: Apax Lab lists Hacienda La Esmeralda Bosque Geisha Anaerobic Natural and the Excelsa as Sukawangi Mossto Anaerobic Natural, while search summaries list Geisha White Honey Lot 803 from Janson. His earlier WBrC 2024 3rd place Switch recipe is on HARIO Europe.
Coffee: 60% Finca Nuguo Geisha Natural (Panama), 30% Geisha White Honey Lot 803 from Janson (Panama), 10% Excelsa Anaerobic Natural from Sumedang, West Java. The grind for the White Honey is slightly finer than for the other two coffees
- –Technique: Hybrid: immersion first, then percolation (pour-through), to balance clarity and sweetness. The pour-by-pour steps are not published in the sources.
IBrC 2024/25 · Bayu Prawiro (Indonesia)
Indonesia Brewers Cup champion 2024/25 · WBrC 2025 2nd place · Indonesia
Water: 93°C first pour, 88°C second and third pours
Equipment
| Dripper | Hario Switch with Hario Dripper Assist on top |
| Paper filter | Sibarist paper filter |
| Kettle | Fellow Stagg EKG (two kettles, set to 93°C and 88°C) |
| Grinder | Not stated in the source |
| Grind size | medium coarse (reported by Bim's Coffee), numeric grind size not published |
Bayu won the Indonesia Brewers Cup for the 2024/25 season and took 2nd place at WBrC 2025. The water recipe was not stated. Home adaptation by Chemicoffea (not from Bayu): medium grind of 750-850 microns (25-28 clicks on a Comandante C40), Cafec Abaca paper filter, Hario Switch 02 and a shower screen; the pour steps match the Otten Coffee article.
Coffee: 70% Finca Sophia Classic Washed Geisha (Panama), 20% Jansen Estate Geisha, anaerobic 48 hours (Panama), 10% Sukawangi Excelsa, Mosto process (Sumedang). Each component is roasted and ground separately, with different grind sizes
- –Valve open. Pour 40 ml at 93°C during the first 40 seconds, then close the Switch valve.
- –Close the valve and pour 80 ml at 88°C (up to 120 ml in total) for the immersion stage.
- –Pour 100 ml at 88°C.
- –Open the valve. The brew finishes at 2:20.
Source: Otten Coffee · Chemicoffea (YouTube)
IBrC 2023 · Hiro Lesmana (Indonesia)
Indonesia Brewers Cup champion 2023 · Indonesia
Equipment
| Dripper | Not stated in the source |
| Paper filter | Not stated in the source |
| Grinder | Not stated in the source |
| Grind size | Not published |
Hiro won the Indonesia Brewers Cup in 2023. Reported yield is about 180 ml and total brew time about 2:20 to 2:30, with roughly 35 seconds between pours. Beans, water, temperature and equipment were not stated in the sources.
- –First pour: 40 ml (0 to 35 seconds).
- –Second pour: 110 ml, reaching 150 ml in total (35 seconds to 1:10).
- –Third pour: continue until the total reaches 210 ml. Let the dripper drain, or serve according to the cup character, to keep sweetness and a smooth mouthfeel.
Source: Sakha Coffee Roastery (Instagram) and KIPO (YouTube)
More Indonesian champions Their recipes are not published in the sources we could open.
- John Sabet IBrC 2022 champion MerahPutih