Champion's Choice: Inthat Ueasakaree, 2025 Thailand Brewers Cup Champion
In this new Hall of Fame feature, we’re excited to showcase Inthat Ueasakaree, the talented home brewer who recently claimed the title of Thailand’s Brewers Cup Champion! With a passion for precision, elegance, and bringing out the best in every coffee, Inthat shares insights into his winning approach, and how APAX LAB minerals helped elevate his coffee to championship level. Join us in discovering Inthat’s journey and the detailed preparation behind his victory.
Tell us more about the Brewers Cup—what makes this competition special to you?
As a home brewer, the Brewers Cup is a special place to serve the coffee that I truly enjoy, and it allows me to continuously improve both my brewing and customer service skills. Beyond that, it's a wonderful opportunity to meet amazing and inspiring people within the coffee industry.
Water quality is crucial in brewing — how did it impact your approach to the competition?
Our goal for this year’s competition was to present a coffee that’s lively yet smooth—not overly intense or syrupy. To achieve this, we started with low-mineral base waters, such as distilled or reverse osmosis (RO) water, and then carefully added small amounts of minerals to fine-tune the balance. This approach allowed us to highlight precisely the coffee’s intended character.
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 last year when I competed. I noticed other competitors were seasoning their water, and they introduced me to APAX products. I immediately saw the value in how easily these minerals could be used to craft precise water profiles.
In what ways did the mineral concentrates help you achieve the best expression of your coffee and contribute to your win?
APAX LAB mineral concentrates allowed us to quickly test a broad range of water recipes using minimal amounts of coffee. This was especially ideal for working with limited quantities of our competition coffee. It enabled us to easily compare the influence each mineral recipe had on the flavor, making it a key tool in dialing in our ideal expression.
Which APAX LAB profile is your favourite for brewing filter coffee: TONIK, JAMM, or LYLAC? Why?
Definitely LYLAC. It consistently helps highlight floral and delicate characteristics in the cup—perfect when you want to showcase elegance and nuanced flavour notes.
What coffee did you choose for your competition routine, and why was it the perfect fit for your approach?
I chose Lost Origin Santamaria natural-process Geisha. From my very first cupping of this coffee, I fell in love with its berry notes and beautifully smooth mouthfeel, both of which perfectly complemented my brewing style.
What was your winning water recipe with APAX LAB, and how did it influence the final cup?
My final recipe was 1 drop of TONIK, 7 drops of JAMM, and 5 drops of LYLAC - in 850g of distilled water. This carefully balanced blend gave us a cup that was simultaneously clear and smooth—strengthening the coffee’s structure while maintaining remarkable cleanliness.
For those new to crafting their own water for filter coffee, what advice would you give them?
Start by deeply understanding your coffee—its structure, roast level, and unique flavor expressions. Then ask yourself: What characteristics do you want to enhance? What would you like to minimize? Answering these questions upfront will guide you in building water that truly supports the specific cup profile you're striving to achieve.
Inthat Ueasakaree’s thoughtful, precise approach to brewing exemplifies the power of careful water customisation with APAX LAB minerals. Congratulations to Inthat on this incredible achievement—we're proud to have supported his winning journey, and can't wait to see his next performance on the world coffee stage!