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UFO Dripper

UFO Dripper Misc pourover

WBrC 2026 Champion

by Nas Jaafar

Nas Jaafar's winning routine from the 2026 World Brewers Cup in Brussels — the first title for Malaysia. A two-stage "resistance and flow" brew on a UFO V3 over a Hario Switch base: an open percolation pour for clarity, then a closed immersion pour for sweetness and body.

1:13.3 Ratio
2:10 Total
15g Dose
92°C Temp

You'll need

  • Hario Switch (immersion base) Required

    The Hario Switch's valved base, used underneath other drippers (OREA Z1, Hario V60 NEO, Sibarist UFO) to add stop-and-go immersion. Here it is required as an add-on base, not as the standalone brewer.

    Recommended Hario Switch

  • WDT tool Optional

    A cluster of fine needles used to stir and de-clump the coffee bed (Weiss Distribution Technique) for even saturation.

Parameters

15 g
Coffee
200 g
Water
1:13.3
Ratio
92 °C
Temp
5 medium
Grind
2:10
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

2:10 · total
  1. Pour 1 / 5
    0:00

    To

    100g

    +100g add
    58s Spiral Valve: Open

    Switch OPEN. 100g in slow circular pours at 92°C, then let it percolate.

  2. Wait 2 / 5
    0:58
    2s Valve: Closed

    CLOSE the switch to hold the water on the bed — percolation becomes immersion.

  3. Pour 3 / 5
    1:00

    To

    200g

    +100g add
    60s Spiral Valve: Closed

    100g final circular pour at 92°C to 200g. Switch stays CLOSED for a long contact time.

  4. Wait 4 / 5
    2:00
    10s Valve: Open

    OPEN the switch and let it percolate.

  5. Done 5 / 5
    2:10

    Drawdown complete.

Notes

Coffee: Panama Geisha from Finca Nuguo, grown at 1,700 masl and anaerobic-natural fermented. Roasted three days out on a hot-air roaster (6:45) to stay expressive and easy to extract. Grind on the coarser side of medium (~700 µm) at a slow ~580 RPM to cut fines and even the flow. Setup: UFO V3 on a Hario Switch base (80° wall), pulp-and-lyocell paper, bed levelled with a Storm WDT. Water: 50 ppm with balanced magnesium and calcium. Two stages: the open percolation pour builds red-floral clarity and citric acidity; the closed immersion pour develops sugarcane sweetness, apricot, and a rounder body.

Original source

Recipe by Nas Jaafar, published at youtube.com.

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Next step

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Pour

0:00

100g

58s
Pour · 1/5 0:00
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