WBrC 2024

UFO Dripper Misc pourover by Wataru Iidaka

Wataru Iidaka's second-place World Brewers Cup routine in Chicago layers three Panama Geishas beneath a Sibarist B3 UFO paper. Staged pours, extract chilling, and a cooler finish target vivid aromatics, balance, and clarity.

1:16 Ratio

3:00 Total

15g Dose

92°C Temp

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You'll need

Melodrip Required

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
Paragon Sphere Required

A reusable chilling sphere rested on the slurry to drop the brew temperature during extraction (flash-style cooling).

Recommended Paragon Cold Brew Sphere

Parameters

15 g
Coffee: 240 g
Water: 1:16
Ratio: 92 °C
Temp: 5 medium-fine
Grind: 3:00
Total: ~240 ml
Yield

Grind · 5/10 · medium

FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Filter

Sibarist UFO Special Edition (FAST)

Sibarist's fast-flow UFO paper drains the layered Geisha bed quickly, protecting the delicate floral aromatics Iidaka chased for his WBrC podium.

Or use UFO Coffee Tools Type A · UFO Coffee Tools Type F

Method

3:00 · total

Before you brew

1 Have the Melodrip Lift ready for the final pour.
2 Set the Paragon Sphere in place — the pour flash-chills as it passes over it.
3 Layer 6g of Finca Nuguo Geisha on the bottom, 5g of Janson Estate Geisha in the middle, and 4g of Hacienda La Esmeralda Geisha on top.

Bloom 1 / 5
0:00

50s

Pour in a spiral to 60g. Let it bloom.

+60g→ 60g Spiral 6.7g/s 9s 92°C
Prepare 2 / 5
0:50

10s

After the first pour has passed, move the Paragon Sphere away so only that extraction is chilled.
Pour 3 / 5
1:00

1m

Pour in a spiral to 140g.

+80g→ 140g Spiral 6.7g/s 12s
Pour 4 / 5
2:00

1m

Make the last pour to 240g through the Melodrip, keeping the bed calm.

+100g→ 240g Spiral 6.7g/s 15s 82°C
Done 5 / 5
3:00

Finish when the coffee stops dripping.

Notes

Layer 6g of natural Finca Nuguo below 5g of natural Janson Estate and 4g of honey Hacienda La Esmeralda. Extract-chill only the first pour with a Paragon Sphere, then deliver the 82°C finish through a Melodrip Lift. Use a Comandante C40 Mk 4 near 600um and target 1.40 percent TDS.

Original source

Recipe by Wataru Iidaka, published at web.archive.org.

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