We get to know the just lately topped World Brewers Cup Champion.

BY J. MARIE CARLAN
BARISTA MAGAZINE ONLINE

Featured picture by Olivia Blinn

Martin Wölfl has been deeply concerned within the specialty-coffee world for years, between competitors successes, serving as managing director of Wildkaffee, and main his natural cold-brew firm, 25 GRAMS. Along with a number of Austrian Brewers Cup Championship wins, he has additionally competed in Cup Tasters competitions, putting first in Austria final yr.

Throughout his World Brewers Cup Championship efficiency in Chicago in April, Martin used a micro-lot from Panama with notes of honeydew, cherry, and pineapple, to nice impact. His routine targeted on six brewing improvements that helped him obtain a unbelievable cup utilizing faster extraction.

Within the first a part of our chat with Martin, we talk about representing his nation, selecting his espresso, and extra.

This interview has been edited for size and readability.

Barista Journal: What made you determine to compete in Brewers Cup this yr? How does it really feel to attain a win for Austria?

Martin Wölfl: Once I first noticed a pal of mine competing at a espresso competitors, I advised myself that competitions should not my factor. I used to be positive that I might by no means compete. However some hours later, once I was sitting within the prepare on my method again house, I remembered that every one the rivals have been speaking about subjects just like the water or TDS that I actually had no concept about. However I needed to be taught as a lot as attainable and instantly signed in for the following competitors.

So, I began to compete to pressure myself out of my consolation zone and be taught new issues. My purpose was to work nearer with producers at origin and the companions of the tools I used to be utilizing to know every of the variables even higher. I’m fairly positive that we will all be taught from one another by competitors and develop collectively. However I additionally needed to be taught my classes. If you end up competing, you’ll routinely make lots of errors. However a very powerful (factor I realized from my errors) just isn’t, don’t make one; it’s about studying from the defeats and making your self higher.

Inform us a bit concerning the espresso you used, Mario and Margot Guillen’s Finca Maya Gesha from Panama with a two-step fermentation. How did you uncover this espresso, and what makes it particular?

I first heard about Misplaced Origin Espresso Lab and Franz when Sam Corra visited me in Vienna in the midst of 2023. Sam is not only the founding father of the Hyperlink roaster, however he’s additionally very aware of competitors. Once I requested him for some recommendation, he advised me about Franz from Misplaced Origin. So I contacted Franz and advised him concerning the tasting profile I used to be in search of. He additionally defined all the things he was doing on the Misplaced Origin lab. On the time I assumed I already knew all the things about processing, however I used to be fallacious. This was the second he advised me the primary time about Finca Maya and the stunning candy and clear style.

The largest problem was that Finca Maya was harvesting in January and the competitors in Chicago occurred in April—so the espresso was once actually contemporary and it was tough to get it on the proper time. The lot of my competitors espresso was simply 3 kg (6.6 lbs). I used to be fortunate {that a} pal of mine received married in Panama and introduced 2 kg to Austria. I received the third kg from a pal of Franz, who traveled from Singapore to Panama; I met her in Chicago.

So what makes it particular? At Finca Maya the Gesha cherries are simply picked on the ripest stage and are well-sorted. Afterwards the cherries went with a truck in a single day to the Misplaced Origin facility in Panama Metropolis. On the facility the cherries get washed and disinfected earlier than beginning the two-way fermentation. First the cherries are fermented with the yeast Pichia kluyveri and secondly with lactobacteria. Afterwards the cherries stay on the drying room for 33 days to stabilize the moisture content material. In every step, each variable just like the air, strain, and temperature is managed and optimized.

This complicated and distinctive processing methodology results in the sweetest, most clear, clear, balanced, and complicated cup of espresso I’ve ever had.

How did you strategy your brewing course of?

Through the years I fashioned my commonplace recipes. I at all times used these to brew relying on the processing methodology, however this can be a nonstop course of and certainly one of my favorite subjects. In relation to competitors I at all times have a bit of booklet with me and write down all the things I’m doing and what I’ve realized. So that is additionally a trial and error the place you mess around.

You selected to brew with the OREA Brewer V4. Why did you select a sooner extraction methodology on your espresso, and the way did it have an effect on the brew?

Typically I used to be aiming for a clear, candy, clear, well-balanced, and medium-intense cup. And through my testings I discovered that I may discover this attribute with quick extractions. So the mix of the OREA V4 and the paper filter from Sibarist was the proper combine. As I already brewed with the OREA and Sibarist for the final couple of years, I used to be additionally fairly aware of the brewer.   

Keep tuned for half two of our interview with Martin Wölfl, the place we’ll talk about his efficiency, future plans, and the staff of people that helped him attain the highest.

J. Marie Carlan (she/they) is the web editor for Barista Journal. She’s been a barista for 16 years and writing since she was sufficiently old to carry a pencil. When she’s not behind the espresso bar or toiling over content material, yow will discover her perusing report shops, writing poetry, and attempting to maintain the vegetation alive in her Denver condo.

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