Angie Molina’s journey to the top of the French Brewers Cup is one built on persistence, curiosity, and a deep love for filter coffee. After several years of competing, 2026 marked her breakthrough, earning her place on the world stage and fulfilling a long-held dream.
Her approach combines thoughtful coffee selection, precise water design, and a strong belief in the power of blending (both coffees and ideas) to create a cup that evolves, surprises, and connects.
Tell us more about the Brewers Cup. What makes this competition special to you and why did you decide to compete this year?
Filter coffee is my favorite type of coffee drink, as it reveals the true flavours of a coffee and allows it to shine through temperature changes. I've been competing for a few years now: this was my third time competing in France. I always dreamed of being able to represent France on the world stage, so I wasn’t planning to quit before I made it!
Water quality is crucial in brewing — how did it impact your approach to the competition?
Water recipes always guided the flavour structure of my coffee, especially the texture and how much it can improve just by tweaking the water composition.
How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?
I first heard about APAX LAB through the Tanat team a couple of years ago. From the very first time we tried it, we were blown away by how magical each recipe was and how it could drastically increase the flavour potential of something that was already very good in the cup.
We chose to work with the customised TANAT x APAX profile and KONFLUX this time because of the nice lingering finish and brightness they brought to the coffee. It created a very pleasant drinking experience that made judges want to keep going back for another sip.
In what ways did the mineral concentrates help you achieve the best expression of your coffee and contribute to your win?
The minerals supported both flavour intensity and texture. Especially when working with a blend of two coffees, they helped integrate everything together into a more cohesive and balanced cup.
Which APAX LAB profile is your favourite, and why?
I really like KONFLUX because of the way it layers the cup, and LYLAC because of how it intensifies florality in elegant coffees.
What coffee did you choose for your competition routine, and why was it the perfect fit for your approach?
I chose to blend two coffees.
The first was a Natural Carbonic Maceration Geisha from Colombia, Mikava Coffee Farm (Marsella, Risaralda, 1800 masl). This coffee brought red fruit and red floral notes, along with a great mouthfeel.
The second was a washed Green Tip Geisha from Panama, Finca Sophia (Nueva Suiza, Chiriqui, 2100 masl). This coffee added complexity and bright acidity, increasing the sweetness of the blend.
For me, it was the perfect combination because of how the cup evolved: moving from red fruits and florals into yellow fruits and a candy-like sweetness.
What was your winning water recipe with APAX LAB, and how did it influence the final cup?
In 800 mL of water, we used:
0.4g TANAT x APAX | 0.4g KONFLUX | 0.56g TONIK
Targeting around 40 ppm.
This recipe gave us a lingering, layered, and bright cup.
What is your motto or favourite quote when it comes to coffee competitions?
Coffee competitions will always bring you new friends, new ideas, and new knowledge — no matter the result.
For those new to crafting their own water for filter coffee, what advice would you give them?
Use the same coffee and try one concentrate post-brew at a time to understand its impact in the cup.
