Brewing
World Brewers Cup
Official WebsiteThe World Brewers Cup (WBrC) is the premier international competition dedicated to the craft of manual coffee brewing, organized annually by the Specialty Coffee Association (SCA) since its inaugural event in 2011. I regard the Brewers Cup as the definitive showcase of pour-over and manual brewing excellence, where national champions from over 40 countries compete to demonstrate mastery of extraction technique, water chemistry, and sensory calibration. Competitors brew three beverages using manual brewing methods: two using a compulsory coffee provided to all participants, and one open-service beverage where competitors select their own coffee and brewing approach.
The World Brewers Cup (WBrC) is the premier international competition dedicated to the craft of manual coffee brewing, organized annually by the Specialty Coffee Association (SCA) since its inaugural event in 2011. I regard the Brewers Cup as the definitive showcase of pour-over and manual brewing excellence, where national champions from over 40 countries compete to demonstrate mastery of extraction technique, water chemistry, and sensory calibration. Competitors brew three beverages using manual brewing methods: two using a compulsory coffee provided to all participants, and one open-service beverage where competitors select their own coffee and brewing approach.
About
The World Brewers Cup (WBrC) is the premier international competition dedicated to the craft of manual coffee brewing, organized annually by the Specialty Coffee Association (SCA) since its inaugural event in 2011. I regard the Brewers Cup as the definitive showcase of pour-over and manual brewing excellence, where national champions from over 40 countries compete to demonstrate mastery of extraction technique, water chemistry, and sensory calibration. Competitors brew three beverages using manual brewing methods: two using a compulsory coffee provided to all participants, and one open-service beverage where competitors select their own coffee and brewing approach. Judges evaluate across three categories: taste, technique, and presentation, with the highest weight placed on sensory quality. The competition has helped elevate manual brewing methods like the V60, Kalita Wave, and AeroPress from niche techniques to mainstream specialty coffee standards. Past champions including Erin McCarthy (2013) and Chloe Lai (2023) have used their titles to advance brewing education and equipment innovation globally.
Format and Rules
Competitors brew three beverages using manual brewing methods: two using the same coffee for all judges and one open-service beverage of their choice. Judged on taste, technique, and presentation.
Details
- Organizer
- Specialty Coffee Association
- First Held
- 2011
- Frequency
- Annual
Notable Winners
Related Book Chapters
- Chapter 7: Pour Over Method
- Chapter 15: Coffee Competitions
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Keith E. Lyons
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Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 3, 2026
Sources & References
(6)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Brewers Cup. Official Rules and Regulations. 2023. https://worldbrewerscup.org/rules-regulations/
- 2Specialty Coffee Association. World Coffee Championships Overview. 2023. https://sca.coffee/programs-events/world-coffee-championships
- 3World Brewers Cup. Past Champions Archive. 2023. https://worldbrewerscup.org/past-champions/
- 4International Coffee Organization. Coffee Development Report 2023. 2023. https://www.ico.org/documents/cy-2022-23/coffee-development-report-2023.pdf
- 5Hoffmann, J. The World Atlas of Coffee. 2nd ed. Mitchell Beazley. 2018.
- 6USDA Foreign Agricultural Service. Coffee: World Markets and Trade. 2023. https://www.fas.usda.gov/data/coffee-world-markets-and-trade
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
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- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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Pour Over
Pour over is a manual coffee brewing method in which hot water is poured over ground coffee in a filter, allowing gravity to draw the water through the grounds and into a vessel below. Common devices include the Hario V60, Chemex, Kalita Wave, and Melitta.
Brew Ratio
Brew ratio is the ratio of coffee (by weight) to water (by weight) used in brewing. Common ratios range from 1:2 for espresso to 1:17 for filter coffee. The brew ratio is one of the most fundamental brewing variables because it directly determines the strength (total dissolved solids) and balance of the resulting cup. A higher ratio of coffee to water produces a stronger, more concentrated brew.
V60 Pour Over Recipe Guide
The Hario V60 is a hallmark of specialty coffee brewing, offering unparalleled control over extraction dynamics through its 60-degree cone angle and spiral ribs. This guide breaks down exact brew ratios, pour control, and water chemistry to achieve clean, vibrant filter coffee consistently.
Kalita Wave Pour Over Guide
Featuring a flat bed geometry and three-hole restricted flow base, the Kalita Wave dripper promotes even extraction across the entire ground coffee column. Wave filter ridges keep slurry away from outer walls, minimizing cold air contact.