Introduction:This document presents the full Chinese transcript of the 2017 World Brewers Cup Champion Chad Wang’s speech delivered at the competition in Budapest, Hungary. It offers an in-depth look at how he used Panamanian 90+ Geisha Estate #227 coffee beans, paired with a ceramic V60 filter, precise water quality control, and a segmented tasting approach, to interpret the “connection” between coffee, the barista, and the drinker. The text details the origin terroir, processing method, roast profile, and key extraction parameters, and also includes practical pour over tips and flavor descriptions. It serves as an excellent reference for coffee enthusiasts aiming to improve their brewing techniques and sensory evaluation skills.
After the successful conclusion of the 2017 World Brewers Cup, many coffee lovers were eager to learn more about Champion Chad Wang’s competition speech, especially how he conveyed a profound “connection” between barista and drinker through a single cup of Panamanian 90+ Geisha Estate #227 coffee. Below is the full Chinese transcript of the competition, along with highlights from past champions to help readers better understand the essence of world-class pour over coffee.
In Budapest, Chad Wang centered his presentation around a Geisha coffee bean from Silla de Pando in Panama’s Volcan region. Through a meticulously designed brewing process, he seamlessly connected elements such as origin terroir, processing methods, roast curves, and brewing parameters to present a cup of coffee that balanced complexity with clarity. This speech was not only technically rich but also filled with passion for coffee and compelling narrative charm.
At the start of the competition, Chad warmly greeted the judges and performed the symbolic act of warming the cups with hot water, marking the beginning of a sensory journey involving coffee, the barista, and the customer. He first introduced the background of batch #227 — this coffee was personally selected by him from over 300 offerings on the Panamanian cupping table, representing the most impressive flavor profile of the season.
Regarding the origin, the 90+ Geisha Estate is located in the high-altitude mountainous region of Panama, covering 183 hectares, over one-third of which is shaded by natural tall trees. The area experiences a day-night temperature variation of 8 to 30 degrees Celsius. The high daytime temperatures help accumulate sugar in the coffee cherries, while the cool, moist Pacific breezes at night cause sudden drops in temperature, coupled with constant 80% humidity, creating a unique microclimate that allows the coffee cherries to ripen in optimal conditions. This land not only produces premium coffee but also serves as the livelihood for over 200 coffee farmers and their families.
About the processing method, Chad explained in detail the unique process behind batch #227: local farmers handpicked purple-ripe coffee cherries in mid-March, then placed them in glass containers for fermentation in a dark room maintained at a consistently low temperature. Following this, the cherries underwent 21 days of slow, single-layer drying in a processing space called the “Blue Room” (named after the child of 90+ founder Joseph Brodsky). This innovative processing method not only ensured the coffee’s “cleanliness,” but also transformed sugars into lactic acid and aromatic esters during fermentation, imparting distinct “pineapple acidity” and rich aromas.
For roasting, Chad emphasized that these coffee beans were roasted locally in Budapest by his partner roaster Qing, just three days before the competition. The total roast time was 9 minutes and 20 seconds, with Agtron values ranging between 70 and 87. This roast curve gave the coffee a full-bodied honey sweetness and multi-layered flavor structure, laying a solid foundation for subsequent brewing.
For brewing, Chad chose a ceramic V60 filter cone, valued for its excellent heat retention and ability to express varying acidity from hot to cool, resulting in more refined coffee flavors. He used filter paper to ensure a clean taste and pre-wetted the paper backstage to bring the V60 down to room temperature. The cool ceramic material further enhanced aroma release. These details, often overlooked by amateur pour over enthusiasts, have a significant impact on the final flavor.
The specific brewing recipe was: 15 grams of coffee grounds to 250 milliliters of water, aiming to extract 220 milliliters of brewed coffee. A finer grind size (see table parameters) helped increase body and extraction efficiency. Chad also brought his own brewed water, which was filtered to remove impurities and had magnesium added to enhance sweetness. The water had a TDS value of 70 and a pH of 6.8, delivering a smooth mouthfeel and clean aftertaste.
During brewing, the water temperature was set at 93°C, with the actual pouring temperature around 92°C. This temperature was ideal for achieving the best extraction density and flow dynamics for this particular batch. Chad employed a 30-second bloom phase to enhance the coffee’s acidity and sweetness, then poured steadily from the center to avoid excessive agitation from the fine grind. He used two kettles to maintain consistent water temperature and brewed three pots at once to serve all three judges simultaneously.
The total extraction time was kept within two minutes, with a target TDS value of 1.42, balancing the coffee’s cleanliness, aroma intensity, and flavor layers. Chad reminded the audience that they could refer to the connection diagram on the back of the tasting card to explore how each step from origin to cup is closely interlinked.
During the tasting segment, Chad provided detailed flavor descriptions for both hot and cold cups: when hot, the coffee released aromas of melon, stone fruits (such as apricot and peach), creamy caramel, and hibiscus. The flavor profile was dominated by melon, white peach, orange blossom, and dark caramel. The aftertaste carried notes of kiwi, banana liqueur, and pink grapefruit. As the coffee cooled, tropical fruits like mango emerged, the aftertaste shifted to sweeter citrus such as blood orange, and the acidity transitioned from medium-high peach tones to bright pineapple notes. The overall body was medium, with a syrupy-smooth mouthfeel.
Finally, Chad concluded his speech with the theme of “connection,” emphasizing that an excellent barista should not only be skilled at brewing great coffee but also know how to build emotional and sensory bridges with the drinker through coffee. This speech was not only a showcase of technical prowess but also a deep expression of coffee culture — well worth savoring for anyone who loves pour over coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
