Champion's Choice: Stefan Manole, 2025 CIGS Champion in Romania
Welcome back to the APAX LAB Hall of Fame! This edition highlights Stefan Manole, the 2025 Romanian Coffee in Good Spirits (CIGS) Champion. Stefan’s innovative approach, meticulous attention to detail, and passion for both coffee and spirits have made him a standout competitor in the industry. Let's dive into his insightful journey and discover how APAX LAB helped him achieve his championship title.
Tell us more about Coffee in Good Spirits—what is it, and what draws you to this competition?
My interest in CIGS comes mainly from how challenging it is. The way I see it, this competition is not only about pairing a high-quality coffee lot with a spirit but aiming to create a Modern Classic Recipe that can have an impact on the hospitality industry—much like the Espresso Martini and the Irish Coffee have done already.
Water plays a huge role in brewing coffee, but how does it impact coffee when paired with spirits?
The coffee-to-water ratio is crucial when making a coffee cocktail, especially since 90–95% of an espresso is water. It's best to start with the smallest possible ratio, allowing you to control dilution through your preparation technique—whether stirring, shaking, or throwing—and ensuring that the dissolved coffee solids remain impactful in the cocktail. Once you've dialed in your ratios, the quality of the water becomes incredibly important. High-quality, properly mineralized water enhances flavor clarity, significantly improving the overall taste and balance of your cocktail.
How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?
APAX LAB was recommended to me by Cosmin Mihailov, owner of Bandit Coffee Shop in Bucharest. Cosmin only serves World Coffee Competitions-level coffees at his shop and stays updated with every new gadget or product that enhances coffee brewing quality.
In what ways did the mineral concentrates help elevate your cocktails and contribute to your win?
APAX LAB enabled me to score higher on the Sensory Scoresheets during the competition, specifically in the "Quality of Coffee Distinctly Tasted in Drink" sub-category. Thanks to APAX LAB, I was able to highlight the coffee’s distinct qualities effectively on stage and during testing.
Which APAX LAB profile is your favourite for crafting coffee-based cocktails? Why?
So far, I've mainly tested and worked with JAMM, as its fruity profile is very intense, making it easier to identify in the final drink. Fermentation-processed coffees, which typically pair better with spirits, often have fruity characteristics, making JAMM the ideal companion.
What coffee did you choose for your winning drink, and why was it the perfect fit for your recipe?
I chose Yemen Hayma XI, processed through the Alchemy method and sourced through Qima Coffee. Its fruity, boozy, yet elegant and smooth flavour profile worked exceptionally well in my Irish Coffee and paired beautifully with the blueberry cheesecake-like flavours in my signature beverages.
What was your winning water recipe with APAX LAB, and how did it interact with the coffee and spirits you used?
- Immersion Brew for Irish Coffee & Warm Signature Beverage: 20 drops of JAMM per 400ml of water.
- Espresso for Cold Signature Beverage: 10 drops of JAMM per 40ml espresso, added after extraction.
This specific mineral blend brought out and enhanced the fruity notes in the coffee, creating a harmonious, elevated cocktail experience.
Do you see potential for APAX LAB beyond coffee—perhaps in cocktails, tea, or other beverages?
Absolutely! APAX LAB provides control and predictability over ingredient quality, boosting efficiency and consistency. If it enhances coffee, why not use it to improve tea brewing or even make specialized ice cubes for cocktails? After experiencing APAX LAB, I can't imagine brewing coffee or tea without controlling the mineral level of my water.
For those new to crafting their own water for coffee and cocktails, what advice would you give them?
Put your nerd glasses on and dive into the chemistry and physics of coffee brewing. Getting technical can help you achieve your desired results faster and more consistently. We often focus on taste and flavour, but the key to replicating specific profiles is understanding exactly what you're brewing and how ingredients interact. By breaking down variables like extraction, solubility, and water chemistry, you'll find it much easier to refine and recreate your ideal coffee or cocktail.
Congratulations to Stefan Manole for his impressive victory and dedication to the art and science of coffee cocktails! Your creativity and precise approach inspire us and the coffee community worldwide.