Lisa Zancanella just claimed the 2026 Italian Brewers Cup title with a performance defined by intention, precision, and teamwork. By shifting her focus from simply presenting a great coffee to exploring the act of brewing itself, Lisa delivered a routine that highlighted interaction, balance, and the power of water as a creative tool. Her approach showcased how thoughtful water design can bridge origins, roasting philosophies, and brewing environments to create a cup that feels both expressive and complete.

Lisa took the time to talk about her journey, her preparation, and how APAX LAB helped her shape her winning cup.

Tell us more about the Brewers Cup — what makes this competition special to you and why you decided to compete this year?

I began my competition journey with the Brewers Cup, and it has by far become my favourite. It doesn’t leave much room to rely on extra tools or elaborate setups, which pushes us to focus on what truly matters and what we want to showcase.
This year, I wanted to take a different approach to competition. In the past, I focused on presenting the best coffee I had tasted and tying its story to something personal. This time, however, I chose to shift my attention toward a more challenging brewing technique and explore how we can better highlight the act of interacting with the beverage itself, elevating the experience beyond just the coffee in the cup.

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

As we get closer to competition days, our dial-in sessions revolve primarily around water and roast profiles. We begin by identifying our preferred roast profile, then dive deep into water composition. We’ve found that water has the greatest power to elevate and open up a coffee, allowing us to shape and highlight its hidden dimensions.

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

While living in Greece, I compete in Italy. Although the distance may seem short, over the years we’ve noticed that the first variable to change is always the water. That’s why our attention is so heavily focused on it to ensure that the cup brewed in Italy truly reflects the one we prepared in Greece.
We used to craft our own mineral recipes and experiment with different water sources, but when APAX came to life, we knew it would be a game changer. We now have far greater control over our water, no matter where we brew. This allows us to consistently replicate our desired results and intentionally highlight specific aspects of the coffee through APAX’s different water solutions.

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

Since this year I worked with a blend of two coffees, achieving the perfect balance became a matter of detail. With APAX, we were confident the final cup would highlight the juicy, fruity sweetness of one coffee alongside the intense florality of the other. It became the perfect bridge between the two, allowing the acidity — my favourite aspect of this blend — to shine in a clean and expressive way.

Which APAX LAB profile is your favourite, and why?

I always find myself choosing between LYLAC and TONIK, often blending the two. I love the immediate juiciness and bright acidity that TONIK brings out, paired with the sweet florality highlighted by LYLAC. These two have become my go-to choices, regardless of the coffee.

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

I used a blend of 60% Abu Gesha Natural and 40% Mikava Gesha Natural. Together, they are always a recipe for success. I love how seamlessly they blend, maximising florality and tropical sweetness. They perfectly represented my competition theme: each one is an expression of excellence in its own region, and when blended, they become excellence on a global scale.

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

We used 2.5 g TONIK + 1 g JAMM + 0.5 g LYLAC per 1.2 L of water. This recipe specifically helped us achieve a higher floral aroma and a perfectly defined tropical sweetness.

What is your motto, or favourite quote when it comes to coffee competition?

Listen to your team. I can’t emphasise this enough. When approaching competitions for the first time, it’s easy to fall into the trap of thinking you already know everything and just need to showcase yourself. That’s not what competition is about. True success comes from listening, asking questions, and surrounding yourself with talented people who will be your team — people you can trust, rely on, and grow with throughout the journey.

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

Buy APAX! It’s a true game changer. It will help you explore your coffees across different flavour profiles, highlight specific nuances, and serve as both a learning tool and a reliable way to craft an excellent cup with ease.

Conclusion

Lisa Zancanella’s Italian Brewers Cup win is a testament to curiosity, collaboration, and the power of water as a creative variable. By focusing on interaction, balance, and intentional brewing, she showed how thoughtful water design can unite different coffees into a single, expressive experience. We’re proud to have supported her journey with APAX LAB and honoured to welcome Lisa Zancanella, Italian Brewers Cup Champion 2026, into our Hall of Fame.