Champion's Choice: Suki Ma, 2024 Swiss Brewers Cup Champion

Congratulations to Suki Ma who won the Swiss Brewers Cup in October 2024, hence qualifying for the 2025 World Brewers Cup - using APAX LAB mineral concentrates to craft her winning recipe.

How did you first hear about us, and why did you decide to use APAX LAB for your competition water?

Since my first WBrC in Chicago, I’ve been using APAX LAB. Their simple dropper system makes it easy to modify my brewing water, consistently resulting in an exceptional cup. I highly recommend it to everyone—it genuinely elevates the coffee experience.

How did the mineral concentrates help you win the competition?

For me, the highlight of the Red Geisha was its silky mouthfeel and sweetness. By adding more JAMM and LYLAC, I was able to bring out the beautiful berry sweetness and enhance its silky texture.

What’s your favourite APAX LAB profile, and why?

I love how all the components work together harmoniously in my brewing water. Without each one, I wouldn’t achieve the best possible cup. What I appreciate most about APAX LAB is its flexibility. We can customise our water to suit any coffee profile, providing options that complement different flavour preferences. That’s what I enjoy most.

What was your winning water recipe with APAX LAB, and which coffee did you use?

My winning water recipe was 0.5g TONIK / 1g JAMM / 1.5g LYLAC in 1L of demineralised water. I paired this with an Anaerobic Natural, Red Geisha from Finca La Negrita.

Finally, what advice would you give to someone just getting started with making their own water?

I found the standard recipe card provided in the box set incredibly helpful. I recommend using it as a foundation and then experimenting with Post-Brewing Mineralisation, which can help you find the perfect water profile. It’s a straightforward process that gives you a better understanding of how your coffee responds, enhancing the overall experience.