Champion's Choice: Talal Bitar, 2025 Ibrik Champion in Italy

At APAX LAB, we celebrate coffee professionals around the world who transform coffee preparation into an art. Today, we’re honoured to feature Talal Bitar, the talented barista who claimed victory at the 2025 Italy Cezve/Ibrik Championship. Known for his thoughtful approach and deep reverence for coffee's ancient traditions, Talal’s championship journey beautifully reflects how skill, intention, and careful manipulation of water minerals can elevate coffee to new heights.

We caught up with Talal to learn more about his unique approach and how APAX LAB played a role in his extraordinary win.

1. Tell us more about Ibrik—what is it, and why do you like it so much?

Ibrik is the most ancient way of brewing coffee. There's something mysterious and almost spiritual about it. What draws me most is the meditative effect it has on me—every time I make it, I feel present, grounded, and focused. There's no rush, no noise—just you, the Cezve, and the process. That’s probably why I love it so much.

2. Does water play as big of a role in Ibrik as it does for filter coffee?

Water plays a fundamental role in any brewing method — not just Ibrik or filter. But strangely, it’s still one of the most underrated elements in coffee preparation, even among baristas. So my answer is a clear yes. Absolutely.

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

I first heard about APAX LAB after the championships in Copenhagen. Later, when I started working with Gabriele at Checchi Brunch & Specialty Coffee, we were in the middle of searching for the right recipe for my Simple Ibrik—and that’s when he pulled out this mysterious little box with three bottles inside. You should’ve seen my face after I tasted a cup I thought I already knew—but this time, with just one drop of JAMM. It completely changed how I see water.

4. In what ways did the mineral concentrates help you win the competition?

The mineral concentrates helped me completely rethink the cup I eventually presented. Not just in terms of taste—but in understanding why I was using each specific concentrate. It wasn’t about randomly adjusting numbers—it was about intention. Every drop had a purpose.

For example—JAMM gave the SL28 more depth and rounded the raspberry acidity into something candy-like. LYLAC added a soft floral lift that made the rose note bloom right at the start. Together, they didn’t just enhance the coffee—they helped me tell a story through it.

5. What is your favourite APAX LAB profile and why?

My favorite? Definitely JAMM. I still remember—it was that very first drop of JAMM that completely changed how I think about water in coffee. It opened my eyes to a whole new layer of flavour design. Of course, I also love using LYLAC—it brings elegance and aromatics, especially with floral coffees. And TONIK? Let’s just say… I treat it with respect (laughs).

6. What was your winning water recipe with APAX LAB? And what coffee did you use it with?

My winning water recipe for 1 litre of demineralised water was:

0.75g TONIK | 1.5g JAMM | 0.65g LYLAC

The coffee I used was a Double Anaerobic SL28 by Wilton Benitez—first fermented in cherry (natural-aerobic), then fermented in mucilage (anaerobic). It was incredibly expressive and complex, but also needed structure and balance. APAX helped me bring it into focus—highlighting the fruit, lifting the florals, and keeping everything clean and controlled.

7. Finally, what piece of advice would you give to someone who is just getting started with making their own water?

I’ll be honest—I’m always a bit scared to give advice. What if it doesn’t work for someone else? But if I had to say one thing, it would be: don’t be afraid to experiment. Even if it doesn’t turn out perfect, you’ll learn something. And most importantly—ask yourself:

• What do I want to highlight in the cup?

• What do I want to soften?

Once you know why you’re adjusting your water, the rest becomes a creative process.

8. Anything else you’d like to add?

Yes — Thank you for creating a tool that lets baristas work like chefs: with intention, detail, and freedom. And an even bigger thank you to this industry, and the people in it—who, throughout my coffee journey, have always found time to share a part of their knowledge with me. I wouldn’t be here without them.