Champion's Choice: Stefan Mihaita, 2025 Danish Brewers Cup Champion

We're thrilled to feature Stefan Mihaita, the talented and passionate brewer who recently achieved first place at the 2025 Danish Brewers Cup. Stefan’s deep appreciation for coffee and meticulous approach to brewing have propelled him to the forefront of specialty coffee competitions. In this exclusive interview, Stefan shares his insights, strategies, and experiences that led him to victory.

Tell us more about the Brewers Cup—what makes this competition special to you?

Brewers Cup is special to me because, in my opinion, filter coffee is the purest form of expression of coffee, where you can easily taste the varietal, the terroir, and the processing when done right. The competition itself is a platform to showcase the coffee and producer that you believe in without compromising any of these qualities, and also to showcase your personal touch in what makes a great cup of coffee.

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

It is definitely a game changer. My approach was very slightly tweaked according to the water. I would rather say it was the other way around—I was just looking to create a water recipe that would help me highlight the best version of that specific flavor profile.

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

I heard about it at the Danish Brewers Cup 2024 when last year's winner used it to craft his water. I also used it to win the 2024 Danish Aeropress Championship, so that was a good enough reason to continue on this path.

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

The water definitely helped me highlight the acidity, mouthfeel, and complexity of the cup. The clarity of flavours was the X factor, helping the cup cool down with a beautiful structure.

I prefer to use TONIK overall, as it is the most suitable for lightly roasted floral and fruity coffees. It helps showcase and preserve vibrant acidity and mouthfeel.

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

I chose a Geisha Natural Anaerobic from Elida Estate in Panama, as it had a beautiful complexity, acidity, and great flavour development. It's close to perfect in my opinion, if there is such a thing, and also very suitable for the way I chose to brew it.

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

I used  1 part TONIK | 2 parts JAMM | 1 part LYLAC with demineralised water at a final ppm close to 70. It helped me bring out the complex fruity character with tea-like texture and vibrant acidity, especially when cold.

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

Experiment as much as you can and find the profile that best suits your taste.

Congratulations again to Stefan! Your dedication, innovative approach, and passion for excellence is an inspiration to the coffee community. We look forward to seeing your achievements at the World's Brewers Cup Championship in May.