The Brewers Cup is a competition built on precision, storytelling, and emotional connection, and this year, Tom Tran brought all three to the national stage in Vietnam. His performance combined technical mastery with a deep sense of purpose, turning each brew into a reflection of his values, beliefs, and dreams.
We are honoured to share his journey in this latest Hall of Fame feature.

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

For me, the Brewers Cup is more than just a competition, it’s a journey that pushes me to explore every aspect of coffee: flavor, technique, and creativity. What makes it truly special is the opportunity to share my vision, express my beliefs, and communicate my dreams through each cup of coffee.
As I said at the start of my presentation:
"Good morning, Judges. Today, I want to share with you my belief and my dream—the things that have been guiding me on my coffee journey."
It was amazing to see that my beliefs and dreams resonated with the judges, and I now have the chance to share them once again on the international stage.

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

In the coffee brewing process, I would say water accounts for about 30% of the factors that determine the cup, while the remaining 70% comes from everything else. Achieving the ideal balance of clarity, sweetness, and texture requires precise control of minerals and water chemistry. Understanding the water allowed me to highlight the unique characteristics of the coffee and maintain consistency throughout my competition routine.
The invaluable knowledge shared on APAX LAB’s website provided me with a huge foundation of understanding about water. It helped me grasp the core elements that needed to be addressed. I always focus on maximizing flavor potential, and since coffee has many attributes—not all equal—it’s fantastic that APAX offers diverse mineral concentrates that can be combined. This allowed me to accentuate the positive attributes in the coffee’s flavor even further.

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

I first heard about APAX LAB through colleagues in the industry, who highlighted the precision and quality of their mineral concentrates. At first, I was curious but not entirely sure, so I checked out the website and it was a revelation.
I chose APAX LAB because of the stability, control, and flexibility the products offer, which are essential factors for creating a competition-ready water recipe while fully expressing the coffee’s potential. It’s amazing to think that a water recipe can enhance not only the flavor but also the core value of a cup of coffee!

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

For my competition coffee, I chose a Geisha Panama from Berlina Estate, processed by Lost Origin with the unique depulped method (you can find more information about this processing on their website).
First, I identified the positive and negative attributes of the coffee: its strengths and weaknesses. Then I tested multiple mineral formulas, which was much easier with APAX LAB’s clear information about each profile. My goal was to find the perfect recipe.
The APAX LAB mineral concentrates allowed me to precisely adjust the mineral profile, enhancing sweetness, clarity, and balance. With these adjustments, I could highlight the acidity, body, and complexity of the coffee. This level of control was crucial to expressing the coffee exactly as I envisioned, and it certainly played a key role in my performance and presentation.

Which APAX LAB profile is your favourite for brewing filter coffee: Tonik, Jamm, or Lylac? Why?

For pour-over coffee, especially Geisha Panama or Geisha Ethiopia, I particularly enjoy Jamm and Lylac. They bring high sweetness, balanced acidity, smooth body, and intense floral notes, while still highlighting the coffee’s original flavor. Their versatility and consistency make them my top choice for brewing delicate and complex coffees.

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

I used a Panama Geisha from Berlina Estate, processed in collaboration with Coffee Station, Lost Origin Coffee Lab, Tri-Up Coffee, and JH Process. This coffee offered sweetness, clarity, and aromas of jasmine, orange blossom, and honey, with pronounced notes of grapes and orange. It was a perfect match for my competition style and presentation, allowing me to craft a high-quality cup that could tell a story while demonstrating precise technique.

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

My winning recipe was 3 drops of Jamm and 3 drops of Lylac in 350 ml of purified water. This combination created a clean, smooth base that highlighted sweetness, floral notes, and natural acidity, while enhancing clarity. It allowed me to fully express the coffee’s complexity and achieve the balance I aimed for in each brew.

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

Start by understanding the coffee you are brewing and what you want to highlight—sweetness, acidity, or texture. Experiment gradually with mineral additions and pay attention to how each adjustment changes the cup. Precision and patience are key. Using high-quality mineral concentrates like APAX LAB ensures consistent and reliable results. The goal should always be to maximise the coffee’s positive attributes while minimising any negative ones.

Conclusion

Tom Tran’s win at the 2026 Vietnamese Brewers Cup is a reflection of his passion, clarity of purpose, and ability to translate belief into flavour. His meticulous approach to water design, his sensitivity to the coffee’s character, and his commitment to expressing his dreams through each cup set him apart on the national stage.
We are honoured that APAX LAB supported his journey and proud to welcome him into our Hall of Fame. Congratulations to Tom Tran, the new 2026 Vietnamese Brewers Cup Champion.