This year’s Hong Kong AeroPress Championship crowned a passionate brewer whose journey started years ago in Sydney — Casey Lai. Known for his curiosity, precision, and connection to flavour, Casey’s approach to brewing is built on exploration, balance, and water.
We caught up with Casey to talk about his path to the championship, how he shaped his winning cup, and the role APAX LAB played in the preparation.
Tell us about AeroPress — how long have you been practicing? Was it your first time competing?
My go-to brewer for any new coffee is the AeroPress. Its versatility lets me explore a coffee’s entire flavour profile, which is why I’ve been competing in the AeroPress Championship for the third time.
It all started in 2018 when I was living in Sydney and the World Championship was held there. The vibe was incredible, but what truly inspired me was seeing Ching, who was representing Hong Kong. Right then, I knew I wanted to do the same one day. And funny enough, Ching is now my boss.
Water quality is crucial in coffee brewing — how did it impact your approach to the competition?
It’s no secret that coffee is mostly water. In immersion brewing, I believe water is even more crucial than any other variable. Since the entire extraction happens in one go, my process is simple: once the grind size and ratio are set, I focus entirely on finding the perfect water to make the coffee pop.
Why did you choose APAX LAB to prepare your water for the competition?
Despite the many products on the market, APAX LAB is the one I find super easy and fun to use, whether pre- or post-brew.
Best of all, it keeps me from going down the rabbit hole of DIY water chemistry — which saves me a ton of time.
How did the mineral concentrates help you win the competition?
My winning cup had a sweet, well-balanced profile that led to a clean, silky finish.
The APAX LAB profiles helped me fine-tune that balance without sacrificing clarity or character.
What’s your favourite APAX LAB profile?
I love them all! But if I had to pick one, it would be Lylac, for the way it makes the cup more delicate and clean.
What was your winning water recipe with APAX LAB?
My recipe for 1L of 65 ppm base water:
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10 drops of Jamm
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22 drops of Lylac
And what coffee did you use it with?
It was a really special coffee from Costa Rica — The Sky Project 2100 Las Margaritas, roasted by Tri Up x Alo.
It underwent a double-phase, low-temperature honey process, which made it incredibly unique and expressive.
Anything else you’d like to share?
What a hell of a journey! I’m so excited and honoured to represent Hong Kong, and I can’t wait to go to Korea for the World Championship!
Congratulations again to Casey Lai, the 2025 Hong Kong AeroPress Champion, and good luck on the world stage in Seoul!
