Champion's Choice: Jordan Tachnakian, 2024 World Cezve / Ibrik Champion
In 2024, Jordan Tachnakian, representing France and Terre de Café, became the World Cezve/Ibrik Champion—securing a back-to-back world title for his team after his colleague and coach, Pierre de Chanterac, won the championship in 2023.
As the Head of Quality Control and Training/Education at Terre de Café, Jordan is no stranger to competition. After multiple finals appearances in the French Brewers Cup, he decided to try his hand at Ibrik, winning both the French national title and the World Championship in his first attempt!
Tell us more about Ibrik. What is it, and why do you like it so much?
Cezve/Ibrik is one of the oldest brewing methods for coffee. With a 1:8 ratio, it sits somewhere between espresso and filter coffee. In competition, we are allowed to create our own water recipe and bring our own grinder—there are so many variables to experiment with!
The first barista I ever saw was my grandmother, making Ibrik in the kitchen. It’s deeply rooted in my family’s tradition, and even more so now with specialty coffee.
Does water play as big a role in Ibrik as it does in filter coffee?
100%. Whether you want to highlight clarity and complexity, enhance mouthfeel and length, or experiment with different flavour profiles, water is key.
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 met Simon in 2022 during the French Brewers Cup. From that moment, I knew he was very (very much) into water! The APAX LAB kits are super easy to use and experiment with.
Water played a crucial role in the innovative system I brought to the competition, alongside elements like chilling rock and a new-generation grinder.
What is your favorite APAX LAB profile and why?
JAMM and LYLAC—both individually and as a blend. I’m still working on the perfect recipe with TONIK.
What was your winning water recipe with APAX LAB? And what coffee did you use it with?
My competition coffee was a blend of a Carbonic Macerated Hybrid Geisha from Mikava and an Anaerobic Washed Chiroso from Las Flores, both in Colombia.
The perfect water recipe for this blend:
1L of demineralized water 1g of TONIK | 1.5g of JAMM | 1g of LYLAC.
Finally, what piece of advice would you give to someone just getting started with making their own water?
Cup a lot of water and try to incorporate water into your go-to recipe with small adjustments. When using APAX LAB, dilute the minerals in water first to fully experience their individual taste—then experiment with coffee.