WBrC 2026 Runner-Up

NextLevel Pulsar Nextlevel by Simon Gautherin

Simon Gautherin used this Pulsar routine to place runner-up at the 2026 World Brewers Cup in Brussels. A controlled immersion followed by an open-valve drain and selective yield presents clean yellow- and orange-toned fruit with minimal cacao weight.

1:14.3 Ratio

1:20 Total

14g Dose

89°C Temp

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Parameters

14 g
Coffee: 200 g
Water: 1:14.3
Ratio: 89 °C
Temp: 7 coarse
Grind: 1:20
Total: ~200 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

1:20 · total

Before you brew

1 Prepare 7g each of Peña Blancas and Finca Gelles Geisha. Mix the brew water from three parts magnesium sulfate, two parts potassium chloride, and one part silica.

Pour 1 / 6
0:00

15s

With the valve closed, pour 100g through the dispersion cap.

+100g→ 100g 6.7g/s 15s Valve: Closed 89°C
Steep 2 / 6
0:15

30s

Let it steep.

30s Valve: Closed
Pour 3 / 6
0:45

30s

Keep the valve closed and pour the remaining 100g through the dispersion cap.

+100g→ 200g 3.3g/s 30s Valve: Closed
Steep 4 / 6
1:15

5s

Let it steep.

5s Valve: Closed
Prepare 5 / 6
1:20

Open the valve and catch the first 10g of extraction in the discard vessel. Switch to the serving vessel, collect another 130g, then close the valve at exactly 140g total extracted yield.

Valve: Open
Done 6 / 6
1:20

Target beverage weight reached.

Notes

Use equal 7g portions of the two natural Geishas: Peña Blancas for stone fruit and sweetness, and Finca Gelles for florals. Build 80ppm water from three parts magnesium sulfate, two parts potassium chloride, and one part silica. The extraction yields 140g in total; the first 10g is discarded, leaving about 130g to serve.