The 2025 World Brewers Cup-winning recipe — three pours with the SOLO Dripper, temperature switch (96°C → 80°C), and serving at exactly 65°C. A sophisticated multi-parameter approach.
In October 2025, George Jinyang Peng (彭金扬) won the 2025 World Brewers Cup. He chose the SOLO Dripper — a relatively new pour-over from Sibarist — and applied an unprecedented technique: switching water temperature mid-brew.
What is the SOLO Dripper:
A particularly thin plastic cone dripper designed to work with Sibarist FAST filters — extremely fast-flowing papers. The SOLO isn't meant to be "another V60" — it's closer in spirit to a Pulsar or April brewer: fast flow, with extraction primarily limited by grind and temperature rather than by the brewer.
Peng's philosophy:
1. Temperature switch — the secret weapon:
The first two pours at 96°C extract aroma and body. The third pour at 80°C emphasizes sweetness and prevents bitterness. This is possible because at this advanced brew stage, the coffee is mostly done and just needs to "finish" with less energy.
To cool the water, Peng used a Melodripper — a ceramic accessory that cools water as it flows from kettle to dripper.
2. Small bloom (30g, 1:2 ratio):
Most recipes use a 2-3× dose bloom. Peng uses just 1:2 (30g on 15g) — relatively small. This enables a long bloom time (30 seconds) with focused initial saturation.
3. Two large pours (90g each):
After bloom, two generous 90g pours. Flat extraction style — each pour gets enough contact time to extract what it should, then the next continues.
4. Water at 40 PPM TDS:
Most recipes recommend 100-150 PPM. Peng went down to 40 PPM — very soft water. The reason: "to let the coffee speak." With beans at this level (Panama Geisha), water mineralization would compete with delicate aroma.
5. Serve at exactly 65°C:
Peng argued (and won!) that the cup gets better as it cools — but there's an optimal point. At 65°C, the nose, body, and acidity harmonize most clearly. Too hot = aroma volatile. Too cold = body falls off.
The unprecedented framing:
Peng presented his cup and claimed: "This isn't one brew — it's three brews within one, each at a different temperature, with precise serving timing." The judges gave him the highest score in extraction and presentation.
This recipe is excellent for anyone who loves a complex, sophisticated experience — but requires specific equipment (Melodripper, 40 TDS water, thermometer). For those who have it, it's one of the best sensory experiences you can make at home.