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