Stefanos Domatiotis of Taf Coffee won the 2014 World Brewers Cup for Greece — the first champion to brew a Ninety Plus Gesha — on a Hario V60 with two kettles. Over 15g of coffee (1:16.7, 250g at 93°C), he poured in steady circles to keep the bed as flat as a billiard table, then finished with a very fine stream aimed straight at the center: the water sinks and circulates up the sides for an exceptionally even extraction. The deliberate, deskilled routine trades flash for consistency — clean, sweet and repeatable.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:30 | 40ml | BloomPour to 40g and bloom until 0:30 | 16% |
| 0:30-0:45 | 70ml | 2nd PourPour to 110g cumulative by 0:45 | 44% |
| 0:45-1:05 | 40ml | 3rd PourPour to 150g cumulative by 1:05 | 60% |
| 1:05-2:05 | 100ml | 4th PourPour to 250g cumulative by 2:05 | 100% |
| 2:05-2:45 | - | DrawdownLet it drain | 100% |