Carlos Medina WBrC 2023
Carlos Medina's 2023 World Brewers Cup Championship recipe. Four pours with decreasing volumes using the Origami Air and Cafec filters.
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- Coffee
- 16 g
- Water
- 240 g
- Ratio
- 1:15
- Temp
- 91 °C
- Grind
- 6 medium coarse
- Total
- 2:25
- Servings
- 1
Method
-
0:00Pour
First pour: 50g of water evenly over the bed.
+50g 10s circular -
0:30Pour
Second pour: to 120g in circular motions.
+120g 10s circular -
1:00Pour
Third pour: to 180g.
+180g 10s circular -
1:30Pour
Final pour: to 240g.
+240g 10s circular -
2:25Done
Brew complete. Target ~2:25.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Carlos Medina won the 2023 World Brewers Cup with this recipe using the Origami Air. Four pours with decreasing volumes at 30-second intervals. Low temperature and 1:15 ratio for a sweet, clean cup. Used natural Sidra variety from Finca Potosí, Colombia.
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100g
+50g Add water