Competition Recipes
Competition recipes come from the World Brewers Cup, the global stage where baristas brew filter coffee to a panel of judges and explain every choice. These routines are obsessively optimized — every gram, degree, and second justified out loud — and several have escaped the competition floor to reshape how the rest of us brew at home. The Tetsu Kasuya 4:6 Method in particular became one of the most influential pour-over frameworks of the last decade. 🥇
A caveat worth stating plainly: competition recipes are tuned to one extraordinary coffee, one grinder, one water, and one performer. They are fascinating and often brilliant, but they are not always the most practical everyday recipe — the competitors usually brew a rare, expensive, immaculately roasted lot. Read them for the ideas (the 40/60 split, equal pulse pours, temperature staging) as much as the exact numbers, several of which are reconstructed from interviews and are approximate.
| Recipe | Year | Brewer | Ratio | Temp | Signature idea |
|---|---|---|---|---|---|
| Tetsu Kasuya 4:6 Method | 2016 | Hario V60 | 1:15 | 92°C | 40% taste / 60% strength split |
| Matt Winton Triangulation Method | 2021 | Hario V60 | 1:15 | 88-93°C | five equal pours, staged temps |
| Stefanos Domatiotis Brewers Cup Recipe | 2014 | Hario V60 | ~1:15 | 90-92°C | precision and bean selection |
| Emi Fukahori Brewers Cup Recipe | 2018 | Hario V60 | ~1:13 | 80-95°C | temperature-staged hybrid pours |
To understand why these choices work, lean on the fundamentals: The Brew Ratio, Water Temperature for Brewing, Agitation and Turbulence, and Extraction Yield and Strength. Then see how home creators distilled these ideas into everyday recipes in Community Recipes.
#Continue Reading
- The World Brewers Cup — the competition behind these recipes
- Tetsu Kasuya 4:6 Method — the most influential of them all
- Recipes and Methods — the full recipe hub
- Community Recipes — how these ideas reached home brewers