2025 World Brewers Cup Champion George Peng’s Recipe - A Masterclass in Temperature

Gaining his World Brewers Cup Champion title in Jakarta, George Peng relied on careful experimentation and observation to master the coffee he was presenting. Through precise control of temperature - across roasting, brewing, and serving - he unlocked the coffee’s full expression.

Theme: Temperature as a Sensory Tool

From roast development to water temperature to final cup presentation, each stage was thoughtfully calibrated, using temperature as both a technical foundation and a sensory storytelling tool. The result: a Panama Geisha that unfolded with layered clarity, balance, and elegance.

 

The Coffee Behind the Cup

Sourced from a reforested micro-lot in the Mount Totumas Cloud Forest of Panama, this coffee was grown at 1900 meters above sea level on a six-hectare plot within a 140-hectare private preserve. Originally cow pasture, the land was purchased and reforested in 2008 with a mission to restore native habitat.

Surrounded by nitrogen-fixing trees, native pollinators, and wildlife that naturally fertilize the soil, the coffee benefits from a low-intervention, ecologically integrated environment. This hands-off, nature-driven approach produces a coffee with high clarity and natural complexity - one that expresses itself fully when brewed with intention.

This harmony between origin and method reflects George’s approach: using temperature not to impose flavor, but to reveal what the coffee already contains. His routine brought out the best of this forest-grown Geisha - from floral delicacy to fruit brightness and structured sweetness.


Triple Roast, Triple Expression

To highlight the full spectrum of flavor from this single coffee, George roasted it at three different temperatures, then blended them in equal parts:

  • 185ºF roast - Floral clarity

  • 187ºF roast - Ripe fruit character

  • 189ºF roast - Sweetness and structure

By combining 5g of each roast, he created a 15g dose that allowed the cup to evolve in sequenced layers - from bright florals, to fruit-forward acidity, to a sweet, rounded finish.

Brew Parameters

  • Coffee: 15g (5g each from three roast profiles)

  • Grind: FM Grinder, 11 clicks

  • Water: 210g total
    ‣ 120g at 96ºC / 210ºF, 40ppm TDS
    ‣ 90g at 80ºC / 176ºF

  • Total Brew Time: 1 minute, 45 seconds

  • Tools: Solo Dripper + Melodrip + Thermometer

  • Cupware: Preheated ceramic vessel

Note: George used 210ºF water with 40ppm TDS, a low-mineral profile that enhances extraction clarity without overwhelming delicate aromatics.

The Solo Dripper (weighing just 45g) is made from PCTG (food-safe, BPA-free plastic) - a low heat-absorbing material, helping to retain heat in the coffee bed for more stable and efficient extraction. Its 40° angle and internal ribs ensure even saturation and clean flow.

 

Brew Method: Step-by-Step

1. Bloom (0:00)

Champ Pro Tip: Before pouring, George flushed hot water through the kettle spout to preheat it. Metal spouts can absorb heat, reducing water temperature at the moment of contact with the coffee bed - a small detail that helps maintain precision.

Then, pour 30g at 96ºC / 210ºF in three gentle counter-clockwise circles over ~6 seconds.


NOTE: This high initial temperature fully saturates the coffee bed, setting the stage for even extraction and unlocking vivid yet soft acidity.

2. Development (0:30)

Add 90g at 96ºC / 210ºF over 10 seconds.
This stage builds structure and draws out body and sweetness.

NOTE: George found that maintaining a high temperature at this point enhances sweetness, contributing to a more rounded cup profile.

 

3. Final Phase (1:10)

Pour 90g at 80ºC / 176ºF using a Melodrip.
The cooler water and gentle dispersion reduce turbulence, helping to preserve floral notes and aromatic clarity.

NOTE: Lower agitation also helps minimize astringency, resulting in a cleaner, more refined finish.

4. Finish (1:45)

George then allowed the coffee to rest in the carafe until it reached exactly 65ºC - a temperature he identified as the ideal sensory peak, where aroma, body, and acidity harmonize most clearly.

He poured the rested coffee into a preheated ceramic cup, resulting in a final serving temperature of 50ºC - what he considers the perfect temperature to enjoy both aromatics and balance without distraction.

NOTE: George also used a thermometer while tasting, not only to track the cooling curve, but to help drinkers observe how the cup evolved with temperature, deepening their sensory awareness and connection to the coffee.

 

The Final Cup

An extraordinary Panama Geisha with elegant structure and depth - floral and aromatic up front, juicy fruit at its core, and a sweet, silky finish.
Brewed with intention at every step, this cup is a reflection of both place and process - a harmony of nature, craftsmanship, and precise temperature control.

Try the SOLO dripper yourself - purchase here

 

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