Emi Fukahori Brewers Cup Recipe
Emi Fukahori of MAME in Zurich won the 2018 World Brewers Cup — the first woman to do so — with two memorable departures from the crowd. She brewed an experimental Laurina (a naturally low-caffeine variety from Daterra in Brazil, processed by semi-carbonic maceration) rather than the near-ubiquitous gesha, and she brewed it on a GINA — a valve brewer that toggles between full immersion and drip — while staging her water temperature cool, then hot, then cool to shape exactly which flavors each phase pulled. 🌡️
| Field | Value |
|---|---|
| Brewer | GINA (valve immersion/drip; a Hario V60–Clever hybrid) |
| Dose | 17 g |
| Water | 220 g total |
| Ratio | 1:13 |
| Temp | staged 80°C → 95°C → 80°C |
| Grind | coarse — see Grind Size for Pour Over |
| Bloom | first 50 g pour (immersion), ~45 s |
| Brew time | ~2:55 |
| Roast | light (Laurina, semi-carbonic maceration) |
| Source | Emi Fukahori (MAME), 2018 World Brewers Cup |
| Resulting cup | Sweet, fruity, and round; gentle winey acidity, clean finish |
#Pour Schedule
Her documented three-phase routine alternates the GINA valve between immersion (closed) and drip (open):
- 0:00 — Immersion: valve closed; pour 50 g at 80°C (cumulative 50 g); steep ~45 s for sweetness (bloom).
- ~0:45 — Drip: valve open; pour 100 g at 95°C (cumulative 150 g) until ~1:45 to open up complex acidity.
- ~1:45 — Immersion: valve closed; pour 70 g at 80°C (cumulative 220 g) for ~45 s to build juicy body.
- ~2:30 — Drip: valve open; final drawdown ~25 s for a clean finish, completing ~2:55.
Without a GINA you can approximate this with the Hario Switch (which has the same immersion/drip valve) or a Hario V60 with two kettles, holding the valve or pour to match the 80/95/80 temperature staging. The weights and temperatures above are her published figures.
#Why It Works
Temperature is one of the strongest levers on extraction, and Fukahori used it like a dimmer. The cool immersion first pour coaxes out delicate sweetness and fruit without harshness while the grounds are most soluble; the hot middle drip drives the bulk of the extraction and develops complex acidity; the cool final immersion gives juicy body and rinses through cleanly without dragging out bitterness. Pulling this off requires the GINA's valve plus either two kettles or a precise variable-temperature kettle — see The Role of Temperature in Extraction and Water Temperature for Brewing.
Her win is also a reminder that bean choice is a competitive weapon: a fragile, low-caffeine variety like Laurina rewards exactly this gentle, staged handling. At home, you can borrow the idea by simply letting your kettle cool a few degrees for the final pour.
#Continue Reading
- The World Brewers Cup — the 2018 competition
- The Role of Temperature in Extraction — the science behind staging
- Water Temperature for Brewing — choosing and changing temperature
- Coffee Varietals — Laurina and the role of variety
- Recipe Variables and Cup Outcomes — how temperature moves the cup