From the Irish Brewers Cup to Essentzia: My Journey Through Coffee Brewing

Last updated: 2026

There are experiences that completely change the way you see and experience coffee.

For me, one of those experiences was competing in the Irish Brewers Cup, one of the most prestigious competitions dedicated to manual brewing and specialty coffee.

Standing on the national podium in Ireland and achieving third place is a moment I will never forget. Not only because of the result itself, but because of the entire journey behind it—the technical preparation, the personal growth, and the emotions that came with it.

It is also an important part of the vision that I bring to Essentzia Coffee Project today.

An Idea Born from Extraction Research

Over the years, I have dedicated a significant amount of time to studying coffee extraction.

Not only from a flavour perspective, but also by trying to understand what actually happens on a physical and aromatic level during the brewing process.

One of the biggest challenges in filter coffee is the loss of volatile aromatic compounds during the very first stages of extraction.

Many of the most delicate aromas tend to dissipate quickly due to heat and evaporation before they can fully contribute to the sensory experience in the cup.

The Frozen Stainless-Steel Sphere System

For this competition, I decided to experiment with a brewing system inspired by some of the modern research taking place within the specialty coffee industry, including principles similar to those explored by innovative companies such as Nucleus Coffee Tools.

The concept was simple, yet extremely delicate to execute correctly.

During the initial phase of extraction, I used a frozen stainless-steel sphere positioned strategically to rapidly cool a portion of the first coffee flowing through the brewer.

The goal was to:

• Rapidly reduce the temperature of part of the extraction

• Minimise aromatic loss through evaporation

• Preserve more volatile and delicate compounds

• Increase clarity and flavour definition in the cup

From a sensory perspective, the result was a coffee with greater aromatic brightness, enhanced clarity, and a more distinct separation between flavour notes.

It was a small technical detail, but one that reflected the philosophy behind my entire Brewers Cup routine: every decision should serve the purpose of expressing the coffee as clearly and faithfully as possible.

The Costa Rica Finca El Diamante by Esteban

To bring this idea to the competition stage, I chose a coffee that I believed was perfectly suited to this approach.

It was a Costa Rica Finca El Diamante produced by Esteban and processed using the Black Honey method.

An incredibly expressive coffee, full of sweetness, complexity, and character.

Its profile allowed me to highlight what I was looking for most:

• Sweetness

• Structure

• Aromatic clarity

• Long-lasting finish

It was exactly the kind of coffee I wanted to present—a coffee capable of telling its story through even the smallest details of the brewing process.

Much More Than a Competition

Competitions are often viewed simply as contests.

For those who truly live and breathe coffee, however, they represent something much more important: an opportunity for growth.

They force you to study, question every decision, and observe coffee with a level of attention that is difficult to achieve in everyday work.

That mindset continues to influence the way I approach coffee today and remains a fundamental part of Essentzia Coffee Project.

Coffee as a Continuous Search

One of the things I love most about specialty coffee is that there is never a final destination.

There is always something new to understand:

• Extraction

• Roasting

• Water chemistry

• Sensory perception

• Aromatic balance

The more you learn, the more you realise there is still to discover.

That continuous search for improvement is what makes coffee such a fascinating world.

From Ireland to Sardinia

Bringing an international result like this back to Sardinia carried a special meaning for me.

Not because I wanted to prove anything, but because I believe that a modern, conscious, and high-level coffee culture can continue to grow here as well.

Essentzia Coffee Project was born from exactly this vision.

A vision based on education, quality, curiosity, and the desire to help more people discover the incredible depth of coffee.

Frequently Asked Questions

What is the Irish Brewers Cup?

The Irish Brewers Cup is the national competition dedicated to manual brewing and specialty coffee extraction, where competitors showcase their brewing skills and coffee knowledge.

Why use a frozen stainless-steel sphere during extraction?

The sphere helps rapidly cool part of the extracted coffee, reducing the loss of volatile aromatic compounds and improving flavour clarity.

What is the Black Honey Process?

The Black Honey Process is a coffee processing method in which much of the fruit mucilage is left on the bean during drying, often resulting in increased sweetness, body, and complexity in the cup.

Conclusion

The Irish Brewers Cup was one of the most intense and formative experiences of my coffee career.

Not simply because of the podium finish, but because of everything it taught me about extraction, experimentation, and the importance of detail.

Today, that same philosophy continues to guide Essentzia Coffee Project: an approach to coffee built on study, curiosity, sensitivity, and constant evolution.

Because great coffee is never the result of a single technique or recipe—it is the result of continuously asking questions and striving to understand the product a little better every day.