In this edition of our Hall of Fame, we’re delighted to highlight Stevo Kuhn, who recently became the 2025 South African Barista Champion. Blending science, hospitality, and artistry, Stevo delivered an unforgettable performance, elevating his coffees with strategic use of APAX LAB minerals. We spoke to Stevo to uncover insights into his winning approach, from tailored water recipes to his advice for baristas exploring the world of water.
Tell us more about the Barista Championship—what makes this competition so unique and exciting for you?
I love that it’s a combination of science, hospitality, and performing arts—this blend really ticks all the boxes for me. The competition demands that you dig deep and speak from a place of conviction. As a result, you experience meaningful growth, both professionally and personally.
Which courses in your routine had tailored water, and how did you adjust the mineral profile for each one?
Initially, I got APAX LAB for my signature drink, but ended up using it to build my water for the judges right before they drank the espresso course.
How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?
Since COVID, I’ve been following Simon Gautherin and his home brewing videos—he’s always been my go-to for water-related insights. APAX LAB was an obvious choice, but we don’t yet have it in South Africa. Luckily, a good friend, Shawn Cloete, hooked me up on his recent trip—Danko!
In what ways did the mineral concentrates help enhance the clarity, balance, and expression of your coffees?
I felt APAX minerals really embellished the body and made the sweetness of the coffee incredibly juicy and expressive.
Which APAX LAB profile is your favourite for espresso, milk drinks, and your signature beverage—TONIK, JAMM, or LYLAC? And why?
For filter coffee, I’ve been loving a combination of TONIK & JAMM (in a 1:2 ratio). Specifically for the drinking water I served the judges, I used 2 drops for each.
What coffees did you choose for your routine, and how did you tailor your water recipe to bring out their best qualities?
For my espresso course, I served a honey-processed Sidra produced by Adrian Lasso.
My milk course featured a blend of Malaysian Liberica produced by Jason Liu (My Liberica) and the Honey Sidra from Adrian.
What was your winning water recipe with APAX LAB, and how did it influence each stage of your competition routine?
In the chaos of competition preparation, I completely forgot to mention the water build-up to the judges and only did it for my final round. Fortunately, it worked out beautifully.
I added 2 drops of JAMM to mineral water with 350 TDS. The resulting water texture itself was amazing, creating an exceptional sensory foundation for the espresso consumed immediately afterward.
Current competition regulations limit water customisation in certain ways—what are your thoughts on these rules, and do you think they should change to allow more flexibility?
It’s definitely a grey area, but if we continually acknowledge that the vast majority of the coffee beverage is water, it makes sense to explore and shed light on these grey areas. There’s huge potential in what we could achieve with more flexibility.
For baristas looking to optimise their water for competition or daily service, what advice would you give them?
It can feel daunting at first, so start simple. Document what you do, note your findings, and use this as a foundation. Most importantly, don’t do it alone—always test your findings with other professionals or even your customers. Real learning happens in uncomfortable spaces—let’s explore that together.
