WBrC 2025 Champion

Solo v1 Misc pourover by George Jinyang Peng

George Peng's winning routine from the 2025 World Brewers Cup in Jakarta — China's second title, on the Solo dripper. His theme was "the temperature in coffee": two hot pours build most of the extraction, then a cooler final pour through a Melodrip finishes gently.

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-coarse
Grind: 1:45
Total: ~210 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

1:45 · total

Bloom 1 / 4
0:00

Pour 30g at 96°C with three gentle counter-clockwise circles.

+30g→ 30g Spiral 10s
Pour 2 / 4
0:30

90g to 120g at 96°C in one continuous pour.

+90g→ 120g Spiral 15s
Pour 3 / 4
1:10

90g to 210g at 80°C, poured through a Melodrip to slow the flow.

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

Drawdown complete around 1:45.

Notes

Coffee: a Panama Geisha natural roasted three ways — 5g floral, 5g ripe-fruit and 5g sweetness-and-structure. At home, use 15g of a single coffee. Water: 40 ppm TDS. Grind around 800 µm (Comandante 26-27 clicks). Filter: Solo Hiflux flat-bottom wave, used non-bypass — press the paper flat against the walls. Two temperatures: 96°C for the first two pours, 80°C for the final pour, poured through a Melodrip shower screen to slow the flow. Most extraction happens early; the cooler, diffused finish avoids late bitterness. Tip: briefly flush the kettle spout before the first pour so the spout water actually reads 96°C.

Original source

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

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By

George Jinyang Peng

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In the cup