Patrik Rolf's World Brewers Cup April Brewer Recipe
This recipe uses 12g of coarse-ground coffee and 200g of 92°C water brewed with the April Brewer. Alternating circular and center pours target a delicate, tea-like cup with 1.25-1.35% TDS. Use mineral water around 90-110ppm hardness, keeping the middle pour strictly centered.
Bean
Not specified by the source (see notes)
Roast
light
Method
Pour-over
Grind Size
Coarse
Water Temp
92°C
Coffee Dose
12g
Total Water
200ml
Total Time
160s
Step-by-Step
Bloom (30s) · 50g Pour in a spiral to 50g with water at 92°C. Let it bloom for 30 seconds.
Pour (50s) · 100g At 50 seconds, pour in the center to 150g.
Pour (80s) · 50g At 80 seconds, pour in a spiral to 200g.