Predictions for the 2025 Brewers Cup Season
As the new season of SCA competition is rolling in there are a lot of new trends and possibilities to showcase who is the best brewer of them all. As competitors are gearing up for the 2025 Brewers Cup season, I’m thrilled to share my insights and predictions on the trends that will shape the competition. As a seasoned competitor, coach and two-time Brewers Cup champion, I’ve honed some experience in my craft and developed an eye for what makes a winning brew. In this article, I'll delve into the brewers I believe will stand out, the water profiles I recommend, the coffee origins that are capturing my attention, and the innovative fermentation techniques that are setting new standards.
Additionally, I'll discuss the overarching concepts I find particularly compelling for the upcoming season. I will name a couple of products and companies that I think will be relevant this year, however this article is not sponsored and reflects just my personal perspective. Let’s dive into the exciting world of competitive brewing and explore what 2025 has in store!
Brewing devices and drippers
When it comes to choosing the perfect dripper, there's no one-size-fits-all solution. Each brewer has their own favorite device, honed through experience and personal preference. Over the years, we have witnessed a myriad of drippers and techniques, each capable of producing outstanding results but there’s no one particular brew ratio, technique or brewing device that will lead to a trophy in your hands.
The key is to find a brewing device that you feel comfortable with and that complements your style. With that in mind, here are some of the drippers that have recently caught my eye.
The first of the brewers that have really caught my attention is the UFO dripper. It is advertised as a ‘revolutionary brewing device’ that hasn't yet made its debut in many German or other European coffee competitions. Its unique geometry with a 80° angle sets it apart, designed to deliver the complex, pleasantly acidic cup profiles typical of conical drippers while significantly enhancing consistency. The interior angle slows the brew process to ensure adequate contact time even with the inclusion of air channels. This design also minimizes sensitivity to dose variations, maintaining a consistent bed depth and improving clarity by accumulating fines above the bed.
Instead of using protruding ribs, the UFO Dripper features air channels that, combined with the Disputer tool, ensure the perfect filter set and consistent bypass. These channels also equalize air pressure above and below the carafe, reducing the risk of stalling.
The fact that not many competitors have used this brewer yet makes it highly desirable and I would use the matching Sibarist paper filters. The FAST paper is perfect for very dense coffees like for example a washed Ethiopian or Kenian or a peaberry. It allows you to grind finer and to extract more soluble matter from the coffee. If you prefer a more complex fermentation style (anaerobic, CM, yeast fermentation, ….) then the B3 paper might fit better as the grind size should be adjusted coarser.
Another one of my favorite drippers is the Dotyk Dripper, which I used in last year's competition, but I haven't seen it around much yet. The Dotyk dripper is made in Ukraine and not just one of the most beautiful drippers I have ever seen.The holes that are located throughout the area of the Dotyk dripper help especially freshly roasted coffee to degas (get rid of carbon dioxide) quickly and evenly, which improves extractability. It is suitable for very dense coffees with a high acidity structure, because you can use hotter water. The airy design cools down the brew at the same time and you can extract more solubles without over extracting the coffee. I can recommend it for delicate and light coffees that really shine 3-7 days after roast.
The Orea dripper isn’t really a secret anymore, but a absolute recommendation when it comes to flat bottom brewers. In 2024, Martin Wölfl won the world brewers cup with this device. Flat bottom brewers tend to produce more balanced cups. They do better at pulling out sweetness and body, but at the expense of covering up some of the acidity. Conical pourover brewers, however, will usually highlight more acidity. The Orea Brewer V4 comes with several attachments which help you to find the perfect one for your coffee of choice and they also offer matching papers, however you can also try kalita papers or one of the many options from Sibarist.
Serving vessels and cups
In the Brewers Cup, brewing doesn't just end with producing a coffee; it extends to the entire experience, including the drinking experience of the judges. The right choice of serving vessel can really enhance the experience, and can gain you extra points when it comes to customer service.
One of the most important lessons I've learned over the past years is that while design is beautiful, it should NEVER be prioritized over function. Therefore, I highly recommend conducting thorough research to find the cup that best complements your coffee. For many seasons and competitors, I've used the Loveramics Egg 300ml Cups. They may not be particularly special, but their wide rim design allows the coffee to cool down quickly, making it easier for the judges to evaluate all temperature stages and enhancing the delicate spread of filter coffee. Moreover, they closely mimic a real-life coffee shop experience.
I suggest opting for cups with smooth surfaces, as textured cups might make the coffee feel heavier or rougher. Sensory experiences can influence each other, meaning touch can affect the judges' taste perception. It's also crucial that all cups are the same size to ensure consistent evaluation among judges. While homemade or handmade cups look beautiful, they often don't support the beverage's taste profile.
My top recommendation is the Ni Wares Cups from Ni Wares, Australia. Designed by experienced Brewers Cup competitor Hany Ezzat, this range of cups is specifically crafted to enhance the drinking experience of filter coffee. The model of cup I used, Bouba, features two differently thick lips, which can change the flavor perception for the judges.
There are also other aroma cups on the market, such as the Two Way Cup, which offers a similar concept with a different design approach.
Water
First of all, finding the right water is one of the most difficult processes when it comes to optimizing your coffee. It's truly an endless rabbit hole, which can either lead to an incredible coffee or have you second guessing your decisions until the last minute. The main question you need to ask if ‘Which water will bring out the best flavour in my coffee?’ With that in mind, here are my suggestions:
Always carry a ppm measuring stick with you, just in case you get the chance to try random waters somewhere and find one that tastes really good. We've come across 'magical' tap water in random places, which we bottled and took with us to compete.
If you don't come across this magical fountain, build your own water. There are many different mineral mixtures on the market, and Apax Water is the one to look out for. Apax Lab had huge success in the last competition season, so if it works, why not use it? Apax has the benefit of allowing you to add small amounts of different mineral mixtures and slowly adjust your water according to your coffee.
If you’re after something simpler, I can also recommend Aquacode, which is pre-mixed. Both mineralizations are liquid, which I prefer over powder as it dissolves better and blends more effectively with your base water. If you are ordering minerals yourself (I have used minerals used in beer brewing), be sure to do thorough research to make sure they’re good quality.
Speaking of base water, I find it really difficult to find a good distilled base water, as some distilled waters are distilled and some are desalinated, and they never really specify on the bottles. I recommend using very low mineral water, like Lauretana Water from Italy with a ppm of 8. I've also had great experiences with so-called baby water from the drug store. These waters have a very low mineral content and work great as base water to add minerals, as their quality is very consistent.
Coffee origins and processing
When selecting a coffee to showcase on stage, it can often be challenging to find one that is clean enough to capture all the clear flavors that the judges are looking for. This could be a beautifully washed coffee off the shelf, or a very extravagant and experimental fermentation technique which comes with a certain price tag. Wherever you find your coffee, make sure to look for the following attributes: clarity of flavor, balance, with all attributes supporting each other rather than remaining separate in the cup, and how the coffee behaves as it cools.
Personally, I think we'll see more washed coffees on stage this year as the industry longs for clean and clear coffees with a bright cup profile. Simple and elegant with a subtle sweetness, I also believe Kenya will experience a huge renaissance this year, or maybe that's just my wishful thinking. Due to political conflicts in neighboring countries, it is very difficult to source Ethiopian coffees on time as they have significant delivery delays. Make sure to order your green coffee about 3-4 months in advance. Panama and Colombia are very safe bets and offer beautiful and complex coffees, but there's a risk that multiple competitors will have coffees from the same origin. This isn’t necessarily a problem, but it does increase the chance that someone else might make a better coffee with similar beans.
Infused coffees are already widely spread in the competition scene and are often used like MSG. There are many opinions on whether infused coffees have a rightful place in competitions, but if you use them, does it really showcase your ability as a brewer or just a very obvious flavor in your coffee? As a judge, I personally prefer a non-flavored coffee that evolves and changes through different stages.
The roast
The decision to roast your own coffee or work with a roastery is influenced equally by budget and experience. Buying a roaster might not be the first thing on your mind when preparing for a competition. Many experienced competitors roast their own beans, so if you have green beans, consider asking to borrow someone’s roaster. This could be a viable option for you.
When working with a roastery, ensure you maintain open communication, with the flexibility to change roast profiles and potentially roast small batches at a time. If your roastery only has a 35kg roaster, it will be challenging to get a 1-2kg test batch.
I personally roast all my coffees on the Nucleus Coffee Tools Link Sample Roaster. It has been my greatest source of knowledge, helping me approach different coffees in various ways. It offers over 800 different profiles and allows you to customize your own. The Link system also features profiling for non-Arabica coffee species, different screen sizes, and a unique density measurement system, making profiling easy for people of all experience levels. Additionally, the support from their team, including leading world competition competitors and coaches, is unparalleled. This flexibility gave me full control over my roast, and I believe it significantly improved my coffee. Investing in this roaster was definitely worth it for me.
Choosing the right story
In my view, the Brewers Cup is one of the more complex formats in the world of SCA competitions. It might seem nerdy or dry, but it's in your hands to go beyond just discussing brewing parameters and really capture the judges' attention. With the new scoresheet in place, a real-life coffee shop experience is rewarded more than it used to be. This strategy paid off for our current world champion, Martin Wölfl, who was one of the few to actually use the sponsored equipment on stage. But, I don’t even know if I would have the courage to do that.
Pre-grinding and pre-dosing your coffee gives you the opportunity to focus on engaging with the judges. If you’re a competitor who isn't nervous on stage, has excellent public speaking skills, and can multitask even under stress, then go ahead and grind on stage! But you need to be precise, as there is no room for error.
When conceptualizing your script, ensure you clearly explain what you are doing, what tools you are using, and how and why they affect the brewed coffee. Remember, the Brewers Cup is about finding the best brewer who demonstrates great knowledge, skills and customer service – not the best coffee, cup, or dripper. It's about your ability to use your chosen tools to create a coffee experience that is greater than the sum of its parts. Ask yourself: why should I win this? Is it because I’m using the most expensive coffee or equipment? Or because I’ve used my skills to make this coffee the best version of itself?
Think about what you can bring to the table that others haven’t. It could be an elevated customer experience, a new way of using different brewing parameters, or even a conceptual topic. Whatever you decide to do, make sure your presentation has one cohesive theme, and every aspect of it is connected. Stay true to yourself and have fun while presenting.
The Path to Victory: it’s up to you
As we look forward to the 2025 Brewers Cup season, it's clear that innovation, precision, and passion will be at the forefront of the competition. Whether it's through adopting cutting-edge brewing devices, perfecting water profiles, selecting exceptional coffee origins, mastering the roast, or crafting a compelling narrative, each competitor has the opportunity to bring something unique to the table.
Stay dedicated, embrace new techniques, and most importantly, enjoy the process. The journey to becoming the best brewer is as rewarding as the title itself. Here's to an exciting and groundbreaking 2025 Brewers Cup season!
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