Champion's Choice: Justin Bull, 2025 US Brewers Cup Champion

This year, Justin Bull claimed the title of 2025 US Brewers Cup Champion, proving once again that precision and innovation are key to crafting competition-winning brews. With a deep appreciation for filter coffee and a meticulous approach to brewing, Justin turned to APAX LAB mineral concentrates to fine-tune his water, enhancing the structure, sweetness, and clarity of his competition coffee.

Here’s what he had to say about his journey to victory and the role APAX LAB played in his success:

Tell us more about the Brewers Cup—what makes this competition special to you?

Brewers Cup allows me to showcase excellence in filter coffee. Some of my favourite coffee moments have come about over a cup of filter coffee. This competition gives me the opportunity to showcase exceptional coffee in a clear and direct manner alongside technical innovation and a meticulous presentation.

Water quality is crucial in brewing—how did it impact your approach to the competition?

Water quality is like the seasoning in a great dish. Starting with good water allows us to find wonderful coffee and elevate that by highlighting what makes them special.

How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?

A local shop went through the process of using APAX LAB to post-brew remineralise a pour-over. This led me to understand the benefits and technical innovations regarding APAX LAB and the precision at which I could adjust the final flavour and balance in the cup.

In what ways did the mineral concentrates help you achieve the best expression of your coffee and contribute to your win?

The SL28 I competed with had a wonderful acidity profile, complex red and purple fruits, and subtle florals. APAX helped provide balance and structure to the cup through added sweetness, enhancing the juiciness, and candy-like quality of the flavour profile. This balance allowed the cup to cool in a dynamic and transformative manner.

Which APAX LAB profile is your favourite for brewing filter coffee? Why?

I love JAMM. I generally tend to gravitate towards dynamic, acidity-forward cups. But JAMM has grown my appreciation for the enhanced sweetness and mouthfeel it can produce in an equally dynamic way!

What coffee did you choose for your competition routine, and why was it the perfect fit for your approach?

I chose a yeast inoculated natural SL28 from producer Edinson Argote, sourced through KWC. This coffee was intense and expressive while maintaining incredible flavour clarity and separation.

What was your winning water recipe with APAX LAB, and how did it influence the final cup?

I used 0.9g of Tonik, 2.2g of Jamm, and 1.0g of Lylac per 1000ml of Distilled water. This recipe accentuated the sparkling acidity, provided a backbone of candy and fruit sweetness, and added subtle purple floral notes in the aroma and aftertaste.

For those new to crafting their own water for filter coffee, what advice would you give them?

Experiment and explore the range of different mineral blends. The ease of post-brewing remineralisation with APAX helped me to dial in a coffee and water recipe in a way that allowed me to focus on flavour rather than hardness and buffer calculations. It was an invaluable tool that got me out of my own head and focused on the cup in front of me.

By using APAX LAB, Justin was able to refine his brew with greater control and consistency, ensuring that every aspect of his coffee was showcased at its best.

Congratulations to Justin on his well-deserved win! We can't wait to see how he continues to push the boundaries of coffee innovation.