Choi Ik-Chang Barista Pulsar Zero Bypass

Korean barista Choi Ik-Chang's recipe for the Pulsar dripper, achieving full extraction without bypass for maximum flavor intensity.

BeanPanama Geisha Natural
Roastlight
MethodPour-over
Water Temp94°C
Coffee Dose15g
Total Water250ml
Total Time200s

Flavor Profile

bitterness
1
acidity
5
aroma
5
body
4
sweetness
4

Step-by-Step

  1. Blooming (45s) · 50g
    Evenly saturate the coffee grounds to release CO₂ and activate flavor compounds.
  2. Main Extraction (75s) · 100g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  3. Main Extraction (80s) · 100g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.

cocipe

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