Winning once is extraordinary. Winning twice in a row is something else entirely.

Martin Guayasamín just recently claimed the Ecuador Brewers Cup title for the second consecutive year! A rare achievement that reflects not just technical excellence, but evolution, maturity, and a deep trust in the process.

From innovation in grind distribution to deliberate water design using KONFLUX, Martin’s second title was built on clarity, structure, and intentional decision-making at every level of his routine.

We spoke with Martin about his growth, preparation, innovation, and the role water played in shaping his winning cup for this second year.

Winning the Brewers Cup for a second time in a row is rare. How did this year feel different from your previous win?

This victory felt very different from the first one. The first time, it was pure emotion and adrenaline: a win I had been chasing for three competitions, and achieving it truly felt like a dream come true. This year, I felt a deep sense of calm and clarity. I trusted my decisions more, and emotionally I was fully present on stage, able to enjoy the moment. Competing at the World Championship has been a powerful experience, bringing not only professional growth but also a lot of personal growth.

Between your first title and this one, what changed the most in how you prepared for competition?

What changed the most was the way I trained. I shifted my focus toward truly understanding why I was making each decision and what each choice gave back in the cup, instead of just repeating routines or memorising movements. I focused on consistency, listening to feedback, and, most importantly, trusting the process that has been built through years of learning and growth.

This year, what was the core idea or message you wanted your routine to communicate?

My core idea was based on research into grind size distribution. This led to the development of an initial prototype that allows you to improve coffee bed structure through controlled vibration and rotational agitation. By achieving a more stable, aerated, and uniform coffee bed at the start of extraction, the result is a more consistent beverage with improved flavour definition and balance.

Instead of asking if water mattered, we’re curious how it evolved in your preparation this year. What role did water play compared to your previous competition run?

A cup of coffee is more than 95% water, and understanding that changes everything. Water is not just another step in the brewing process — it is the foundation. In every routine I’ve presented, water has been one of the core pillars, shaping a cup that feels alive, expressive, and deeply connected to who I am. I used distilled water to gain greater control, with the support of APAX.

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

I chose a coffee from a close friend and producer from my country, Galo Morales of Finca Cruz Loma. His agronomic management and constant innovation at the farm gave me the confidence that the coffee’s profile would truly connect with the core idea of my presentation: innovation. Understanding a coffee for competition, and shaping its structure to align with the score sheet, is, for me, what it means to truly understand the competition itself.

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

For this competition, I chose the KONFLUX profile because it helped me build structure and balance throughout every stage of the beverage.

I used 3g of KONFLUX per litre of distilled water, which allowed me to build structure across the cup and perform strongly in each scoring category on the score sheet. This profile supported a harmonious expression of acidity, body, and sweetness while preserving clarity, which is exactly what I needed to communicate my concept and highlight the coffee’s qualities.

What is your motto, or favourite quote when in relation to coffee competition?

“Awakening in a cup” is a deeply personal phrase for me. It represents trusting the process, learning from it, and continuing to grow with every experience.

For competitors aiming to improve year after year rather than just win once, what advice would you give?

My advice is not to compete under the pressure of wanting to win, but to enjoy the process, to learn, and to take the best lessons from the journey. The results of good work come naturally with this mindset. Never stop studying, researching, and learning. Sometimes, in order to truly move forward, you have to unlearn what you think you already know. Consistency and curiosity are fundamental in reaching your goals.

Conclusion

Martin Guayasamín’s second consecutive Ecuador Brewers Cup title is not just a victory — it’s proof of growth through reflection, research, and trust in the fundamentals. By focusing on grind distribution innovation and reinforcing structure through KONFLUX, he delivered a cup that was technically precise, emotionally grounded, and deeply intentional. We’re proud to welcome Martin Guayasamín, Ecuador Brewers Cup Champion 2026, once again into the APAX LAB Hall of Fame.