Champion's Choice: Thomas Philips, 2025 French Brewers Cup Champion
Today we're delighted to highlight Thomas Philips, the newly crowned champion of the 2025 French Brewers Cup and the owner of Motors Coffee, a celebrated specialty coffee destination in Paris. Motors Coffee has proudly featured APAX LAB minerals behind the bar for their filter coffee menu since APAX LAB's inception.
In this exclusive interview, Thomas shares insights into his championship journey and how APAX LAB played an essential role in his winning brew.
Tell us more about the Brewers Cup—what makes this competition special to you?
Since I started coffee, filter coffee has always been my favourite drink—I'm not really an espresso guy. For me, the format, rules, and the freedom we have in Brewers Cup competitions, where we can choose everything ourselves, make it the most interesting competition.
Water quality is crucial in brewing — how did it impact your approach to the competition?
The challenge in competitions is replicating exactly what you can do in your own coffee shop, but in a totally different location. Water is always one of the main challenges. Using APAX LAB is the easiest and best way to recreate a recipe anywhere.
How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?
I think I'm lucky to say I was one of the first ones to hear about APAX LAB because I'm good friends with the founders.
In what ways did the mineral concentrates help you achieve the best expression of your coffee and contribute to your win?
APAX LAB has a straightforward approach that simplifies making the right decisions quickly. For my competition coffee, I had limited quantities, so efficiency in my trials was essential. Just adjusting by one or two drops can significantly impact the flavour. Essentially, I would brew with an APAX LAB mix, taste, then adjust accordingly. Once I found my ideal profile, I simply repeated that recipe. APAX allows you to find the perfect water profile with minimal experimentation.
Which APAX LAB profile is your favourite for brewing filter coffee?
My favourite profile is LYLAC, as I mostly drink washed Geisha coffees. LYLAC really helps bring out the floral characteristics beautifully!
What coffee did you choose for your competition routine, and why was it the perfect fit for your approach?
I used a blend of Janson washed, El Paraiso anti-maceration, and Natural Eugeonides. Creating this triple blend allowed me to achieve a perfect balance of acidity, sweetness, and flavours.
What was your winning water recipe with APAX LAB, and how did it influence the final cup?
I used a very low-mineral water from France at 28PPM, then added 1.5mL of JAMM for exceptional sweetness and 0.5mL of LYLAC to enhance the florals.
For those new to crafting their own water for filter coffee, what advice would you give them?
Start by brewing your coffee with one of the APAX LAB recipes provided in the booklet. After brewing, adjust the remineralisation according to your personal taste.
Congratulations again to Thomas — your creativity and dedication continue to inspire us and the entire specialty coffee community, and we wish you the best of luck for the World's Championship in Jakarta!