Precision, storytelling, and deep respect for producers came together in Çetin Alpay Başkan’s winning routine at the 2026 Turkey Brewers Cup Championship.
For this year’s competition, Çetin built a presentation around connection: the relationship between barista, water, coffee, and the people behind every cup. Using a strategic blend of two very different coffees, a Panama Las Brujas Natural Kotowa Geisha and an Indonesia Temanggung Double Mosto Liberica, he crafted a routine that celebrated contrast, balance, and sensory clarity.
With APAX LAB as part of his water design, Çetin was able to tailor each brew with precision, using different mineral recipes to unlock the best expression of each coffee.
We spoke with him about competition, water, and the role APAX LAB played in his winning performance.
1. Tell us more about the Brewers Cup. What makes this competition special to you and why did you decide to compete this year?
The Brewers Cup is special to me because it strips away all distractions, leaving only the pure connection between the barista, the water, and the coffee.
It’s a stage built on precision and sensory storytelling.
I decided to compete this year because I felt completely ready to showcase a complete narrative, combining my daily roasting experience with a presentation that reflects my story and my approach to coffee brewing on stage.
2. Water quality is crucial in brewing. How did it impact your approach to the competition?
Water is truly the canvas of your brew.
When you look at it closely, coffee is mostly water, meaning the quality of your water directly dictates the quality of your extraction.
My entire approach shifted when I stopped treating water as just a dynamic solvent and started designing it as a precise variable. Controlling the mineral structure allows me to deliberately unlock a coffee’s hidden potential, amplifying its natural sweetness and cleanly shaping the acidity.
3. How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?
I heard about APAX LAB through research into competitive water design and conversations within the global roasting community.
When you're aiming for a championship, standard mineral packets lack the nuance you need.
I chose APAX LAB because it gives you unparalleled control, allowing you to engineer the exact profile needed to highlight the true potential of coffee.
4. In what ways did the mineral concentrates help you achieve the best expression of your coffee and contribute to your win?
For my routine, I decided to build a strategic blend using two distinctly different coffees.
This is where the mineral concentrates became my ultimate tool, acting as a magnifying glass for each coffee's unique potential.
By fine-tuning the balance, I was able to extract these two completely different structures exactly how I wanted, lifting the bright, clean acidity of one while maximising the rich, velvety sweetness of the other.
This precision created a sparkling clarity in the final cup that directly contributed to the win.
5. Which APAX LAB profile is your favourite, and why?
My personal favourite is definitely JAMM.
For daily brewing, it’s incredibly functional. It effortlessly boosts the coffee's natural sweetness and perfectly balances the body.
What makes it a real lifesaver is its ability to smooth out minor defects or harshness in the green coffee or roast, making every cup consistently round and enjoyable.
6. What coffee did you choose for your competition routine, and why was it the perfect fit for your approach?
For my routine, I built a strategic blend using two contrasting coffees: Panama Las Brujas Natural Kotowa Geisha and Indonesia Temanggung Double Mosto Liberica.
The Geisha brought pristine, cherry-like fruit notes alongside a clean and delicate balance, while the Liberica added an incredibly deep, exotic, and heavy sweetness.
APAX LAB was key here because it allowed me to extract these two completely different structures perfectly.
7. What was your winning water recipe with APAX LAB, and how did it influence the final cup?
I used a tailored split-brewing water recipe to get the absolute best out of both coffees.
For the Indonesia Temanggung Liberica:
- 1 litre of 30 ppm base water
- 7 drops JAMM
- 3 drops LYLAC
This pushed the deep sugars and maximised the heavy, velvety texture.
For the Panama Las Brujas Kotowa Geisha:
- 1 litre of 0 TDS pure water
- 10 drops TONIK
- 4 drops LYLAC
- 1 drop JAMM
This amplified the delicate florals and clean, crisp acidity.
8. What is your motto, or favourite quote when it comes to coffee competition?
I'm just trying to share my own story and remind everyone that the story of the farmers and producers, the true heroes who bring us this coffee, is in every cup we drink.
My favourite quote is:
“I am just a humble man who tries to change your lives with a cup of coffee.”
9. For those new to crafting their own water for filter coffee, what advice would you give them?
Keep it simple and trust your palate over the numbers.
Don't let the chemistry overwhelm you.
The best way to learn is to take a clean, neutral water base and experiment by adding individual minerals to see exactly how they change your favourite coffee.
Notice how one mineral shapes the crispness of the acidity, while another alters the weight and sweetness on your tongue.
Treat it like a playground.
Final Thoughts
Çetin’s winning routine is a strong reminder that water design is not just about numbers. It is about intention.
By using different APAX LAB profiles for each coffee, he was able to bring two contrasting lots together into one clear sensory story, balancing bright acidity, deep sweetness, florals, texture, and clarity.
Congratulations to Çetin Alpay Başkan, the 2026 Turkey Brewers Cup Champion. We’re proud to have APAX LAB as part of your journey and excited to see how your story continues to inspire the coffee community.
