Champion's Choice: Charles Boyenval, 2025 World Ibrik Champion
We love to celebrate individuals who innovate, inspire, and elevate the specialty coffee scene. Today, we couldn't be more excited to shine the spotlight on Charles Boyenval, the freshly crowned 2025 World Ibrik Champion. Through passion, precision, and a deep respect for tradition, Charles has unlocked the hidden potential of Ibrik coffee brewing—leveraging APAX LAB minerals to craft his award-winning cup. Dive into his journey, insights, and the approach that led him to world-stage success.
Tell us more about Ibrik—what is it, and why do you like it so much?
Ibrik is one of the oldest coffee brewing methods. It involves brewing very finely ground coffee with water (and sometimes, depending on traditions, sugar and/or spices) in a small pot called a cezve, traditionally over low heat (for example, sand heating). What I love about Ibrik is how it combines precision with tradition. It may seem simple, but it requires great attention to detail—temperature, grind size, and timing all make a huge difference. It’s incredibly expressive, and when done right, it can reveal very delicate flavours and aromas.
Does water play as big of a role in Ibrik as it does for filter coffee?
Absolutely. Water is crucial in any brewing method, but with Ibrik, it’s even more sensitive because there’s no filtration, so the extraction isn’t over until you reach the last sip. As the coffee grounds remain in the final cup, the chemistry of the water directly impacts extraction, texture, and taste. Balanced minerals can bring out sweetness, enhance mouthfeel, and reduce bitterness, so yes, water is just as important.
How did you first hear about us, and why did you decide to use APAX LAB to make your water for the competition?
I first heard about APAX LAB through other competitors and coffee professionals who were impressed by how customisable and consistent the mineral concentrates are. I decided to try them during my competition prep, and after some testing, it became clear that they gave me a certain level of control.
In what ways did the mineral concentrates help you win the competition?
The concentrates gave me a maximum level of control over the extraction. I was able to create a water recipe that enhanced the sweetness and tropical notes of my coffee while softening any harsh bitterness or astringency. That clarity and balance are what the judges are looking for. The ability to dial in specific profiles depending on the coffee was a game-changer—it helped me bring out the absolute best in the cup.
What is your favourite APAX LAB profile and why?
My favourite profile is TONIK. I love how it brings out vibrant acidities and adds an uplifting juicy body to the coffee. It’s especially great for Ibrik because it enhances complexity and body without making the cup too heavy. It’s like giving the coffee a boost of personality.
What was your winning water recipe with APAX LAB, and what coffee did you use it with?
My winning water recipe was a custom blend based on APAX LAB and Lotus mineral concentrates, adjusted to make a 30 to 35 ppm water. The water recipe for 500 ml of distilled water was:
2 drops of Tonik | 1 drop of Jamm | 1 drop of Sodium Bicarbonate | 2 drops of Calcium Chloride
Paired with a Thermal Shock Honey Process Orange Bourbon from Los Nogales farm in Colombia, with tropical notes of mango, passionfruit, fermented dark chocolate, and a finish on white flowers. The water helped to highlight all of that beautifully.
Finally, what piece of advice would you give to someone who is just getting started with making their own water?
Start simple. Focus on understanding how different minerals affect your coffee — each has its own impact. Use a base recipe and adjust gradually. Taste often and take notes. Tools like APAX LAB make it accessible, but it still takes experimentation. Don’t be afraid to play around; that’s how you learn what works best for your coffee and your taste.
Anything else you’d like to add?
Just a big thank you to Simon for supporting baristas and helping push the boundaries of coffee brewing. Water is such a powerful tool, and with the right setup, anyone can unlock new levels of flavour and consistency. I’m excited to see where this leads the specialty coffee world next!