Champion's Choice: Giorgos Papantoniou, 2025 Greek Brewers Cup Champion
In the world of specialty coffee, every detail matters—especially when it comes to water. Giorgos Papantoniou, the 2025 Brewers Cup Champion of Greece, knows this better than anyone. With a meticulous approach to crafting the perfect brew, Giorgos turned to APAX LAB mineral concentrates to fine-tune his competition water, unlocking the full potential of his carefully selected Geisha from Finca El Paraíso.
What makes the Brewers Cup special to you?
The Brewers Cup epitomises the pursuit of perfection in coffee brewing. Its format allows for a well-crafted routine, but to truly excel and stand out, one must meticulously focus on every detail to achieve a flawless cup.
How does water quality influence your brewing approach?
I often emphasise to customers, home baristas, and fellow professionals that filter coffee's essence lies predominantly in the quality of the beans and the water—these elements constitute up to 90% of the coffee's flavour profile. Equipment and techniques contribute the remaining 10%. In competitions, after perfecting the roast, water composition becomes my primary focus for experimentation and refinement.
How did you discover APAX LAB, and what drew you to our products?
While staying attuned to innovations in water products, I encountered APAX LAB. What sets APAX LAB apart is its user-friendly design, enabling brewers to achieve their desired water profiles without requiring extensive technical knowledge.
In what ways did APAX LAB's mineral concentrates contribute to your success?
APAX LAB's system allowed me to swiftly create and test approximately 20 distinct water profiles in just 10 minutes. This efficiency facilitated a comprehensive exploration of how different water compositions could enhance my coffee's flavour profile.
Which APAX LAB profile do you prefer for filter coffee, and why?
I frequently gravitate towards Tonik or Lylac, or sometimes a blend of both. This preference aligns with the specific characteristics of the coffees I enjoy daily.
What coffee did you select for your competition routine, and why?
I chose an unforgettable Geisha variety from Diego Bermudez's Finca El Paraiso in Colombia. This coffee undergoes a revolutionary processing method that I believe has the potential to significantly impact the coffee industry. Beyond its innovative processing, it stands out as one of the most delicious coffees I've ever experienced.
Could you share your winning water recipe using APAX LAB and its impact on the final cup?
Interestingly, I opted for a recipe with a higher concentration of JAMM, a profile I seldom use. Specifically, the ratio was 1/2.5/0.5 of TONIK/JAMM/LYLAC in 1.2 litres of distilled water. This formulation aimed to enhance the body and fruity character of the coffee while balancing its pronounced acidity, which posed a unique challenge.
What advice would you offer to those new to crafting their own brewing water?
I recommend prioritising investment in water quality over other brewing equipment. Adjusting your water chemistry can have a profound impact on your coffee's flavour, more so than any other variable.
Giorgos's insights underscore the critical role of water composition in achieving coffee excellence. His innovative approach and dedication serve as an inspiration to the coffee community.