2025 World Brewers Cup Champion – George Jinyang Peng's Recipe

George Jinyang Peng's award winning recipe puts a primary focus on temperature control and its effects on coffee. The winning brew has high floral clarity and sweetness.

Peng uses a coffee roasted at three different temperatures and blends them in three equal parts, in a means to create variety in flavour. This blend might be hard to come by so we recommend a light roasted, high-altitude Central/South American coffee.

The recipe starts with a 96°C / 210°F high-extraction bloom and mid-stage pour, and ends in a Melodrip assisted 80°C / 176°F pour to reduce extraction of bitter flavours.

To really appreciate the flavours of the coffee, Peng recommends drinking the coffee at 50°C / 122°F – this will require a thermometer.

Notes

• Peng recommends purging some of the hot water after it has reached the brewing temperature to heat up the spout of the kettle. This is to reduce cooled water mixing in with the coffee in the bloom phase.
• If you don't own a thermometer, wait around 1 minute after final drawdown. Make sure to pour the coffee into a separate cup to further cool down the brew.

Recipe Preparation

• Pre-wet the filter and brewer with hot water.
• Put the brewer on a carafe and place on the scales. Pour in the coffee and tare.
• Before starting, pour a small amount of hot water out of the kettle to heat up the spout. After that, start the timer.