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

2:30 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: 2:30
Total: ~200 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:30 · total

Bloom 1 / 4
0:00

25s

Close the valve. Pour 100g.

+100g→ 100g 5g/s 20s Valve: Closed 89°C
Steep 2 / 4
0:25

55s

Let it steep.

55s Valve: Closed
Pour 3 / 4
1:20

1m10s

Open the valve. Finish pouring to 200g.

+100g→ 200g 5g/s 20s Valve: Open
Done 4 / 4
2:30

Drawdown complete.

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. After the closed-valve immersion, open the valve and collect 140g; discard the first 10g for a smoother, less cacao-driven cup.