WBrC 2026 Third Place

Contour Drip Misc pourover by Bavis Kwong

Bavis Kwong's third-place routine from the 2026 World Brewers Cup in Brussels. His "sandwich" splits one bed with a second filter paper — fine grounds sealed below, coarse above — brewed as a single pour-over.

1:15.6 Ratio

3:30 Total

16g Dose

94°C Temp

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Parameters

16 g
Coffee: 250 g
Water: 1:15.6
Ratio: 94 °C
Temp: 7 coarse
Grind: 3:30
Total: ~250 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Filter

Sibarist FAST Specialty (cone)

Two Sibarist FAST papers are stacked with fines between them; their high flow keeps the split-bed sandwich draining evenly for clarity.

Or use Able Kone Mini (V60) · Barista Warrior Reusable Metal (cone) · Cafec Abaca T-83 · Cafec Abaca T-90

Method

3:30 · total

Bloom 1 / 6
0:00

40s

Pour 50g in a spiral. Let it bloom.

+50g→ 50g Spiral 5g/s 10s 94°C
Pour 2 / 6
0:40

40s

Pour in a spiral to 100g.

+50g→ 100g Spiral 5g/s 10s
Pour 3 / 6
1:20

40s

Pour in a spiral to 150g.

+50g→ 150g Spiral 5g/s 10s
Pour 4 / 6
2:00

40s

Pour in a spiral to 200g.

+50g→ 200g Spiral 5g/s 10s
Pour 5 / 6
2:40

50s

Finish in a spiral to 250g.

+50g→ 250g Spiral 5g/s 10s
Done 6 / 6
3:30

Drawdown complete.

Notes

Build the sandwich in the dripper: 2g of fines at the bottom for sweetness and a gentle immersion, a second filter paper on top of them, then 14g of coarse grounds on top for vibrant, agitation-led acidity. Water: 35 ppm natural mineral water to lift acidity and clarity.