Last month, Milo competed at the World Brewers Cup in Jakarta, representing the Netherlands on one of the most respected stages in coffee. A total of 50 countries participated, with Milo placing 13th overall.
It was the result of months of preparation and testing, all centred around a brewing method designed for balance, clarity, and consistency.

Competing at this level is both an honour and a rare opportunity. To share ideas, connect with others in the field, and push our understanding of coffee a little further. The World Brewers Cup brings together some of the most dedicated brewers from around the world. To be part of that conversation meant a lot.

The setting

This year’s championship took place during World of Coffee Asia. A major event that brought together producers, equipment makers, roasters, and brewers from all corners of the globe. The atmosphere in Jakarta was spot on. Beyond the competition itself, the event was a great source of inspiration. We got to meet new companies, discover tools and ideas we hadn’t encountered before, and connect with people who are genuinely reshaping the way we approach coffee. The energy was real, and the future feels promising.

The recipe

Here’s the recipe Milo used during his presentation:

Coffee: 15g
Grind: Coarse, set at 6.7 clicks on the ZP6
Water: 250g at 92°C
Water profile: 80 ppm filtered

Pour structure
First pour: 60g
Second pour: 100g
Third pour: 90g
50 seconds between each pour

Brewed using the Origami Air, paired with filters that flow fast and the Cone Booster by Sibarist. These tools supported structure and enhanced clarity and mouthfeel. If you're looking for alternatives, the Cafec T-90 is a reliable filter option.

Before brewing, Milo used the Weber Blind Shaker to gently homogenise the grounds and release some of the CO₂. It’s a small step, but one that noticeably improved the clarity and depth of the final cup.

Why it worked

The coarser grind setting, using the ZP6, opened up the cup, allowing more transparency in the expression of flavour. Softer water and a slightly lower temperature helped bring out a smooth, rounded texture while keeping the cup structured. Nothing was overcomplicated. Just a few steps, well thought through, that could easily be adapted for different coffees or preferences.

A word from Milo

“To me, the World Brewers Cup is the place where ideas take shape. It’s about innovation, yes, but also about sharing and learning from others. Being able to represent the Netherlands in that space was a meaningful experience.”

Tools that made a difference

The Weber Blind Shaker
Helps reduce static and clumping while releasing trapped gas. The result is more even extraction, better clarity, and a cup with more depth.

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The Origami Air Dripper
Designed for airflow and temperature stability. It gave us more control over the brew, letting the coffee open up naturally with balance and structure.

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Curious about the entire routine? It is now available on YouTube.