WBrC 2025 Champion

Solo v1 Misc pourover by George Jinyang Peng

George Peng used this Solo dripper routine to win the World Brewers Cup in Jakarta, centering his presentation on temperature. Hot opening pours drive extraction, while a cooler Melodrip finish protects florals and sweetness from late bitterness.

1:14 Ratio

1:45 Total

15g Dose

96°C Temp

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You'll need

Melodrip Optional

A handheld dispersion screen you pour onto; it softens the water stream so it does not agitate or bore into the coffee bed.

Recommended Melodrip

Parameters

15 g
Coffee: 210 g
Water: 1:14
Ratio: 96 °C
Temp: 6 medium
Grind: 1:45
Total: ~210 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

1:45 · total

Before you brew

1 Flush the cooled water from the kettle spout before you begin.
2 Set up the Melodrip — you pour through it over the bed.

Bloom 1 / 4
0:00

30s

Pour in a spiral to 30g. Make 3 counter-clockwise circles. Keep the pour gentle. Let it bloom.

+30g→ 30g Fill gently 4.3g/s 7s 96°C
Pour 2 / 4
0:30

40s

Pour in a spiral to 120g.

+90g→ 120g Spiral 9g/s 10s
Pour 3 / 4
1:10

35s

Make the last pour to 210g through the Melodrip, keeping the bed calm.

+90g→ 210g Spiral 4.5g/s 20s 80°C
Done 4 / 4
1:45

Finish when the coffee stops dripping.

Notes

Use low-mineral water and press the Solo Hiflux paper flat against the walls for a non-bypass brew. Flush the kettle spout before starting so the slurry receives 96°C water, then diffuse the final pour through a Melodrip at 80°C. For home brewing, use one expressive coffee rather than recreating Peng's roast blend.

Original source

Recipe by George Jinyang Peng, published at europeancoffeetrip.com.

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By

George Jinyang Peng

1 recipe

In the cup