April Brewers Cup Bangkok - Justin Tan | Coffee with April

In this video, we share a brewing video from Justin himself, in which he presents his approach to brewing using the April Brewer. We then speak with Justin via Zoom, for an in depth discussion about coffee competitions, education, preparation and strategies.
Thank you to Pridi for their partnership in hosting this brewing event. We would like to thank all of the sponsors, judges, volunteers and of course all of the competitors for their hard work and contributions to this event.
If you would like to learn more about the April Cup competition structure, you can find more information via this link: www.aprilcoffe...
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Music by Andrew Blumhagen
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Graphics by Chloé Shephard
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Produced by April Media - 2024

[@leonelsengki9321]

Did you rinse the paper filter? and How many clicks would you recommend for Comandante C40 MK4 ? Thank you.

[@coffeewithapril]

Thank you for watching. What would you say @justintan9304?

[@Jtaann]

I did rinse the paper filter I would say 27-30 clicks

[@mesnan1319]

❤😊😮😢ngapa anak Iki bapak lagi mantan tv Kowe lagi ana ngendi bapak gen ngerti bapak kangen ana ❤

[@serioushobbies9682]

Nice episode, a lot of knowledge. I am so lucky to drink your brew often. Justin Fighting!

[@Jtaann]

🙏🏻💙

[@coffeewithapril]

Thank you for watching. Have you had the opportunity to try his version of this recipe from him?

[@coffeewithapril]

@@Jtaann the champ.

[@AnnaAnna-qt6hc]

M

[@NexusS4GIceJelly]

Learned a deeper way of balancing a cup! One thing that struck my mind is the relationship between water chemistry and your final recipe. It’s best to have a two reference recipe to start with if dealing with very soft water and also for a full third wave water. The recipe for both would be quite stark to obtain a balanced cup

[@coffeewithapril]

Thank you for watching as always. Water can have a big impact on the taste quality, there is no doubt about that. What's your favourite go-to when it comes to water (content and temperature)?

[@NexusS4GIceJelly]

@@coffeewithapril With water, I tend to extract less the closer the water chemistry is to 160ppm from TWW with about 60ppm of alkalinity as to not mask as much acidity from the natural sweetness that the TWW automatically provides. The softer the water is, I tend to prolong contact time to extract more without much agitation as to not bring out the harshness that’s not masked by soft water. Manipulating the way you extract the coffee with pour structures and pour rate and agitation lets you dial in the best presentation regardless of how soft or hard (to an extent but no chlorides is the minimum) the water you’re working with.

[@NexusS4GIceJelly]

@@coffeewithapril Temperature depends on the roast but all of them have decreasing temperature on the next successive pulses. 89 for light roast, 83 for medium then 79 for dark roast for medium

[@Zali-w6e]

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