Stefanos Domatiotis Brewers Cup Recipe
Stefanos Domatiotis of Taf Coffee in Athens won the 2014 World Brewers Cup for Greece, and his routine is remembered less for a single gimmick than for uncompromising precision and bean selection — an immaculate light-roasted Panama Geisha from Ninety Plus (he was the first champion to use a Ninety Plus coffee) brewed on a Hario V60. He used two kettles to hold temperature exactly where he wanted it and poured calm and even. He is one of the brewers who helped cement the idea that a great cup is won at the farm and the roaster, then merely not ruined at the brew bar. 🏛️
| Field | Value |
|---|---|
| Brewer | Hario V60 |
| Dose | ~30 g (approx.) |
| Water | ~450 g total (approx.) |
| Ratio | ~1:15 |
| Temp | ~90-92°C |
| Grind | medium-fine — see Grind Size for Pour Over |
| Bloom | ~60 g for ~45 s |
| Brew time | ~3:30 |
| Roast | light, single-origin Panama Geisha (Ninety Plus) |
| Source | Stefanos Domatiotis (Taf), 2014 World Brewers Cup |
| Resulting cup | Floral, tea-like, exceptionally clean; delicate body, vivid aromatics |
#Pour Schedule
A representative reconstruction of a gentle, multi-pour V60 in his style (exact competition figures are not fully public — treat as approximate):
- 0:00 — Pour to ~60 g (cumulative ~60 g); bloom ~45 s.
- 0:45 — Pour gently to ~200 g (cumulative ~200 g).
- 1:40 — Pour to ~325 g (cumulative ~325 g).
- 2:30 — Pour to ~450 g (cumulative ~450 g), keeping the bed level.
- ~3:30 — Drawdown completes.
What is well documented: he brewed a Ninety Plus Panama Geisha on a V60 using two kettles for temperature control. His exact 2014 dose, pour weights, and timings are not published in a single authoritative source the way Kasuya's or Fukahori's are. The numbers above are a sensible reconstruction in his documented style; trust the approach (light Geisha, two-kettle temperature control, gentle even pours) over the precise figures.
#Why It Works
The lesson of this routine is restraint. With a coffee this special, the job is to extract its delicate florals and sweetness cleanly and completely without dragging out anything harsh — so the water is kept on the cooler side, the grind moderate, the pour gentle, and agitation minimal. Everything serves clarity. Domatiotis is also a roaster, and his competitions underline how much the cup depends on processing, variety, and roast before a single drop of water is poured.
This is an aspirational, bean-led recipe rather than a daily driver. To chase the same clarity at home, start from a clean The Standard V60 Recipe and a light roast, then refine.
#Continue Reading
- The World Brewers Cup — the 2014 competition
- Coffee Varietals — why gesha dominates the competition stage
- Light Roast and Specialty Coffee — the roast this recipe needs
- Notable Roasters — Taf Coffee and the roaster-competitor tradition
- The Standard V60 Recipe — a practical place to begin