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Contour Drip

WBrC 2026 Third Place

Contour Drip Misc pourover by Bavis Kwong

Bavis Kwong's third-place routine from the 2026 World Brewers Cup in Brussels. His "sandwich" splits one bed with a second filter paper — fine grounds sealed below, coarse above — brewed as a single pour-over.

1:13.4 Ratio
3:30 Total
16g Dose
94°C Temp
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Parameters

16 g
Coffee
215 g
Water
1:13.4
Ratio
94 °C
Temp
7 coarse
Grind
3:30
Total
~220 ml
Yield
Grind · 7/10 · medium-coarse
FINE COARSE

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Filter

Sibarist FAST Specialty (cone)

Two Sibarist FAST papers are stacked with fines between them; their high flow keeps the split-bed sandwich draining evenly for clarity.

Or use Able Kone Mini (V60) · Barista Warrior Reusable Metal (cone) · Cafec Abaca T-83 · Cafec Abaca T-90

Method

3:30 · total

Before you brew

  1. 1 Fit the first rinsed paper, add 2g of fines, cover with a second rinsed paper, then add 14g of coarse grounds.
  1. Bloom 1 / 6
    0:00
    40s

    Pour in a spiral to 15g. Let it bloom.

    +15g→ 15g Spiral 1.5g/s 10s 94°C
  2. Pour 2 / 6
    0:40
    40s

    Pour in a spiral to 65g.

    +50g→ 65g Spiral 5g/s 10s
  3. Pour 3 / 6
    1:20
    40s

    Pour in a spiral to 115g.

    +50g→ 115g Spiral 5g/s 10s
  4. Pour 4 / 6
    2:00
    40s

    Pour in a spiral to 165g.

    +50g→ 165g Spiral 5g/s 10s
  5. Pour 5 / 6
    2:40
    50s

    Pour in a spiral to 215g.

    +50g→ 215g Spiral 5g/s 10s
  6. Done 6 / 6
    3:30

    Finish when the coffee stops dripping.

Notes

Build the sandwich in the dripper: 2g of fines at the bottom for sweetness and a gentle immersion, a second filter paper on top of them, then 14g of coarse grounds on top for vibrant, agitation-led acidity. Water: 35 ppm natural mineral water to lift acidity and clarity.

Grinder

Coarse (setting 10) at the highest RPM for more fines and complexity. Sieve the grind at {{900|um|length}} to split it into two layers.

Original source

Recipe by Bavis Kwong, published at youtube.com.

Other Misc pourover models

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Next step

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