At APAX LAB, we are proud to stand behind some of the most talented coffee professionals in the world. This month, we’re celebrating Urs Rotzinger, the newly crowned German Brewers Cup Champion in 2025.
The Brewers Cup is one of the most respected competitions in specialty coffee, highlighting both technical mastery and the ability to connect with judges through storytelling and flavour. Urs stood out not only for his skill but also for his thoughtful approach to water and his deep appreciation for coffee and community.
Tell us more about the Brewers Cup—what makes this competition special to you?
The Brewers Cup is special to me because it feels raw. It’s just yourself and a coffee you got to know so well. And you want to translate your appreciation for the coffee to the judges in short and dense ten minutes. To achieve that you have to open up and get in contact with the judges.
Water quality is crucial in brewing—how did it impact your approach to the competition?
Good water is the base to find a fitting roasting curve and a good brew recipe. But once you lock in the roast and the recipe, the water gives you the amazing possibility to fine tune the final taste, mouthfeel and aftertaste.
How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?
My first experience was in a bar in Zurich. A friend showed me in a non-alcoholic IPA beer how the aftertaste changes with a few drops of Jamm. I just had to try it with coffee.
In what ways did the mineral concentrates help you achieve the best expression of your coffee and contribute to your win?
My competition coffee is highly processed, but the typical water recipe for that always turned out a bit chalky. So I used less Tonik and Jamm but left the Lylac high, which improved taste and mouthfeel while keeping the floral notes high.
Which APAX LAB profile is your favourite for brewing filter coffee—Tonik, Jamm, or Lylac? Why?
The Jamm drops sure are a great all-rounder for almost any coffee, but the magic that Lylac can do to a floral coffee always amazes me.
What coffee did you choose for your competition routine, and why was it the perfect fit for your approach?
I am convinced that there’s no good coffee without contact, so I chose contact as the central topic of my routine.
Now I am a fan of Nicaraguan coffee, the variance and quality of coffees that comes out of this country is incredible and highly underrated. It’s the only origin I‘ve been to and I asked Claudia Lovo from Bridazul if she has a coffee for me. Choosing her coffee for my presentation was easy, but which one of her beautiful coffees to choose was hard. It was a carbonic maceration Geisha from the farm of Hipólito Acuña.
What was your winning water recipe with APAX LAB, and how did it influence the final cup?
Even though I wasn’t 100% satisfied with the final cup, I chose for 300g of distilled water:
4 drops of Tonik (as a base for the already high acidity)
7 drops of Jamm (to highlight the raspberry flavour)
5 drops of Lylac (for the red florality)
For those new to crafting their own water for filter coffee, what advice would you give them?
Try as much as you can. Exchange with others is important but don’t let anyone define your personal taste preference.
Brew with distilled water, brew with hard and chalky water, be open and find out what you like.
Don’t be afraid to be too nerdy about it if it brings you joy, and don’t take it too seriously if it takes your joy. Let’s value a good cup in good company over a perfect cup alone.
Urs’s win at the German Brewers Cup is a reminder that great coffee is about more than just precision — it’s about connection, curiosity, and respect for the many factors that shape flavour. At APAX LAB, we’re honoured that our mineral concentrates could help him bring out the best in his coffee on stage.
Congratulations again to Urs on his 2025 championship title. We can’t wait to see what he brings to the world stage!
