Show notes
We sit down with the brand new Swiss Brewers Cup Champion, Sierra Yeo, just three days after her incredible victory! Sierra shares all the details from one of the most competitive Swiss Brewers Cup in years , her mental preparation strategies , and the intense process of dialing in coffee under pressure.She also reveals the story behind her championship-winning coffee, the unique equipment she used, and, most importantly, the full recipe so you can recreate her brew at home! 🏆 Championship Coffee & ProcessThe Coffee: Mount Tumas pre-dried cold fermentation natural Geisha from Chiriquí, Panama. The Producer: Karen – who used a complex 5-day pre-dry, 15-day river water fermentation, and 8-week drying process. The Flavors: Rose, Grape, Peach, Mandarin, and lots of honey sweetness (you can even rap them). ☕ Sierra’s Winning Recipe Breakdown (Full Demo at the end!)Sierra shares her full recipe using a small dose to maximize bed depth and extraction: Dose: 14g Coffee Water: 230g Water at 94°C Pours: 40g Bloom, followed by three more pours. Target Drawdown:
