Some victories are special. Others come full circle.
In March 2026, Erlend Wessel reclaimed the title of Norwegian Brewers Cup Champion, marking his second national victory since first winning in 2019. Over the past years, Erlend has become known for his thoughtful approach to coffee, his willingness to challenge himself, and his ability to blend technical precision with personal storytelling.
This year, his routine combined two extraordinary coffees, a carefully crafted water recipe, and a presentation built around his own personality. The result was a performance that once again earned him the top spot in Norway and a place on the World Brewers Cup stage.
1. Tell us more about this round of victory. This is your second time winning since 2019. What makes this competition special to you and why did you decide to compete again this year?
For me, competing is the best way to grow and stay up to date in this industry.
Since my victory in 2019, I have been presenting coffees that I thought were exciting and fun without necessarily thinking about what would score the best. This year, I worked with Carlos Escobar to find an amazing Colombian coffee that worked beautifully alongside the Panamanian coffee I already had.
I also completely changed the way I presented my routine, challenging myself to work in a new way.
2. Water quality is crucial in brewing. How did it impact your approach to the competition?
It makes it much easier to find the right recipe and achieve a stable cup profile.
I don’t have to spend time testing countless different brewing recipes. I can find a good recipe and make it great simply by adjusting the water.
3. How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?
It must have been during our national competition in 2024 when another competitor used it.
I chose APAX because it is very easy to use and understand, with very clear drop-based profiles.
4. In what ways did the mineral concentrates help you achieve the best expression of your coffee and contribute to your win?
They allowed me to create the balance I wanted between my two coffees, while also bringing out the right intensity, sweetness, and mouthfeel.
5. Which APAX LAB profile is your favourite, and why?
It has to be JAMM.
I have never heard anyone complain that a coffee is too sweet, and JAMM consistently brings out exactly what I want from most of my coffees.
6. What coffee did you choose for your competition routine, and why was it the perfect fit for your approach?
I used a blend of 12.5g anaerobic Geisha from Hacienda La Esmeralda and 2.5g natural Geisha from El Diviso.
They represented my introverted and extroverted sides, respectively.
My routine was about serving a cup that represented my own personality: mostly calm and quiet, like the Esmeralda, but with some extroverted traits emerging as I continue to grow, represented by the El Diviso.
7. What was your winning water recipe with APAX LAB, and how did it influence the final cup?
My recipe was:
- 8 drops TONIK
- 5 drops JAMM
- 2 drops LYLAC
- 2 drops KONFLUX
Added to 350ml of 0 ppm water.
Because I was using a blend, I needed both coffees to work together harmoniously.
TONIK and JAMM allowed them to work in synergy, with the El Diviso being most present while the coffee was warm, and the Esmeralda gradually taking over as the cup cooled.
8. What is your motto, or favourite quote regarding coffee competition?
I believe competition is the best way to grow in this industry by making friends, learning more about coffee, and most importantly, learning more about yourself.
9. For those new to crafting their own water for filter coffee, what advice would you give them?
Every coffee requires a different water profile to truly shine.
Don’t settle for a "one recipe fits all" approach.
Always keep the concentrates on hand and experiment by adding them directly to your cup. It’s one of the best ways to understand how each profile influences flavour and to discover what works best for each coffee.
Final Thoughts
Erlend's victory is a great reminder that coffee competitions are about more than technical excellence. They are opportunities for growth, experimentation, and self-discovery.
By combining two exceptional coffees, a thoughtful narrative, and a carefully balanced APAX LAB water recipe, he created a cup that reflected not only flavour, but personality.
Congratulations to Erlend, the 2026 Norwegian Brewers Cup Champion. We’re proud to be part of your journey and look forward to seeing you on the World Brewers Cup stage once again.
