Some champions win once. A few return to defend their title. And then there’s Michał Ciupiński, who is now a two-time Polish Coffee in Good Spirits Champion, winning back-to-back with the support of APAX LAB in his recipes.
Known for his precision, creativity, and ability to balance coffee and spirits in perfect harmony, Michał has become a standout competitor in CIGS. His passion, discipline, and technical approach make him one of the most exciting voices in this rapidly evolving competition category. We spoke with Michał about why CIGS inspires him, how he approaches water and cocktails, and why APAX LAB has become a core part of his competition strategy.
Tell us more about Coffee in Good Spirits: what is it, and what draws you to this competition?
Coffee in Good Spirits is all about bringing coffee and alcohol together, creating unique recipes and presenting them on stage in the most creative and engaging way. This competition is the perfect balance between technical precision and artistic expression. There’s a real drive for excellence, but it’s always surrounded by a friendly, supportive atmosphere. That spirit of healthy competition and shared passion is what keeps me coming back.
Water plays a huge role in brewing coffee, but how does it impact coffee when paired with spirits?
Water plays a huge role in brewing, especially in Coffee in Good Spirits, where the goal is to make the coffee shine through even when paired with strong spirits. Even the best coffee can taste flat or unbalanced if brewed with poor-quality water. That’s why I chose APAX LAB minerals which has a formulation that helps me highlight the sweetness, clarity, and complexity of my coffee, ensuring it remains expressive inside the cocktail.
How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?
I first heard about APAX LAB when Martin Wölfl won the World Brewers Cup. Later, a friend from MAMAM Coffee Roastery encouraged me to try APAX for this competition, and honestly, it turned out to be one of the best decisions I made.
In what ways did the mineral concentrates help elevate your cocktails and contribute to your win?
Using APAX Minerals allowed me to recreate the exact same water wherever I go, giving me full control over how my coffee tastes. It boosts clarity, balance, and sweetness in the cup, which is essential not only for great brewing but also for building high-quality coffee cocktails. That level of consistency is a real game-changer in competition.
Which APAX LAB profile is your favourite for crafting coffee-based cocktails: Tonik, Jamm, or Lylac? Why?
When choosing my coffee, Jamm was the element that made the difference. It truly elevated the fruity notes I wanted to highlight.
What coffee did you choose for your winning drink, and why was it the perfect fit for your recipe?
This time I chose a coffee from Finca Las Flores by Jhoan Vergara, purchased from Lohas Beans. It was a Chiroso varietal: a super multi-layered profile with flavours of passion fruit, lavender, raspberry, and dark chocolate.
What was your winning water recipe with APAX LAB, and how did it interact with the coffee and spirits you used?
To build the ideal water for this coffee, I start with 1 litre of distilled water and add:
0.5 g Tonik | 2 g Jamm | 1.5 g Lylac
This mineral recipe enhances the fruitiness and vibrancy of the coffees I choose for competition, bringing forward the flavours I want to showcase both in the brew and in the cocktail.
Do you see potential for APAX LAB beyond coffee, perhaps in cocktails, tea, or other beverages?
Absolutely yes! I believe that using APAX LAB minerals as an ingredient in cocktails or brewed teas is a fantastic idea. It can completely transform a drink’s character and change the way we experience flavour.
For those new to crafting their own water for coffee and cocktails, what advice would you give them?
You do need to be careful with dosage, these are very intense products. But they’re absolutely worth exploring, because they can truly reshape the way we approach coffee brewing. So don’t be afraid to experiment!
Conclusion
Michal's back-to-back CIGS titles are a testament not only to his skill and creativity, but to his willingness to explore every variable, including water. His disciplined approach, consistency across preparation environments, and ability to highlight coffee inside a cocktail set him apart on the Polish stage. We are honoured that APAX LAB played a role in both of his championship wins, and we can’t wait to see where his curiosity takes him next!
