Shih Yuan Hsu of Taiwan won the 2022 World Brewers Cup with a carbonic-maceration natural Geisha from Finca Micava on the flat-bottom OREA V3. Over 14g of coffee and 200g of water (1:14.3), the trick is temperature staging: the first 50g pour goes in cool at 70°C, then the remaining three 50g pours at 95°C, one every 30 seconds. The cool opening tempers the wild fermented fruit while the hotter pours build sweetness and structure, paired with a Kalita 185 filter for clean, even flow.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:30 | 50ml | 1st Pour (70°C)Pour first 50mL at 70°C. | 25% |
| 0:30-1:00 | 50ml | 2nd Pour (95°C)Pour second 50mL at 95°C. | 50% |
| 1:00-1:30 | 50ml | 3rd Pour (95°C)Pour third 50mL at 95°C. | 75% |
| 1:30-2:00 | 50ml | 4th Pour + DrawdownPour fourth 50mL at 95°C, then drawdown. | 100% |