Champion's Choice: Laura Coe, 2025 Spain Brewers Cup Champion
Welcome back to the APAX LAB Hall of Fame! Today we're thrilled to feature Laura Coe, the remarkable brewer who recently secured the title at the 2025 Spain Brewers Cup. Laura shares her inspiring journey, insights, and winning strategies—including her approach using APAX LAB minerals.
Tell us more about the Brewers Cup—what makes this competition special to you?
Brewers Cup is a super special competition to me because it allows for full creativity to brew filters and share our discoveries with others. Even though the open service lasts just ten minutes, the journey of learning and growing leading up to those ten minutes is incredibly beautiful and rewarding. Competing has taught me so much, introduced me to amazing connections, and truly changed my life. I’m very grateful for this experience.
Water quality is crucial in brewing—how did it impact your approach to the competition?
Finding my favorite water recipe was an essential part of my preparation. I knew from the start that I needed a water solution adaptable enough to complement my chosen roast profile. To prepare effectively, I experimented with a few favorite APAX mixtures and became familiar with how each concentrate interacts and blends with water.
How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?
One of my friends introduced me to APAX! She had been using them for competitions, and after trying them with her, I immediately knew I needed to get some myself!
In what ways did the mineral concentrates help you achieve the best expression of your coffee and contribute to your win?
APAX mineral concentrates played a crucial role in my win by allowing me to easily adapt my water recipe even the night before the competition. Their user-friendly format let me test two recipes the evening prior to see which one best suited my coffee at that moment. The flexibility APAX provided helped me highlight the coffee's best attributes exactly when it counted!
Which APAX LAB profile is your favourite for brewing filter coffee? Why?
I love all three profiles, but I tend to use more JAMM and TONIK. It really depends on each coffee, as every coffee expresses itself uniquely!
What coffee did you choose for your competition routine, and why was it the perfect fit for your approach?
I chose Maragesha and Geisha varieties from Wilder Lazo. These two coffees blended beautifully and created an exceptional floral profile. My goal was to find two coffees that would shine together harmoniously when extracted as a blend, and this combination did exactly that.
What was your winning water recipe with APAX LAB, and how did it influence the final cup?
My winning recipe: 1 litre of distilled water with 1g TONIK | 2g JAMM | 1g LYLAC.
This recipe brought out incredible new flavour notes, notably pineapple, which made the coffee stand out in the competition!
For those new to crafting their own water for filter coffee, what advice would you give them?
Be open to experimenting with different mixtures and remember that each coffee might pair best with a unique mineral profile. Most importantly, explore freely and enjoy the process—have fun!
Congratulations, Laura Coe! Your enthusiasm, dedication, and creativity continue to inspire us and the entire specialty coffee community!