April Brewer

Our Standard Recipe

13g coffee • 200g water • 210ºF

Brewing Method

Three pours. Pour at a moderate rate, not allowing the stream of water from the kettle to "break" into droplets. To better judge your flow rate– the second pour should take almost exactly 10 seconds. Keep an eye for the stream to be “arcing” out of the kettle– this ensures agitation makes its way through the coffee bed, not just on the surface.

1. Rinse filter:
   Begin by rinsing your filter with hot water (210ºF) to preheat the brewer and your vessels. After draining, add and weigh your ground coffee, gently shaking the brewer to level the coffee bed.
2. 0:00 - Bloom:
   Pour 40g of water in a quick, spiral motion to evenly saturate all the grounds.
3. 0:30 - Second Pour:
   Pour to 80g starting at the outside and moving inward in a spiral motion.
   Without pausing, focus the stream on the center of the coffee bed and continue pouring until you reach 150g.
4. 1:10 - Third Pour:
   Pour steadily in the center until the total water weight reaches 200g.

Tips

• Avoid tapping, swirling, or stirring the coffee at any point during the brew. All agitation should come from the turbulence created by the kettle's pour.
• Aim for a total brew time between 2 to 4 minutes.
• A flat coffee bed after drawdown is a sign of even extraction.
• If the brew time is too long or short, adjust the grind size. A finer grind will slow down the drawdown and result in a higher extraction.
• While higher water temperatures extract more, they can also extract undesirable compounds, especially with very fresh coffee. For beans 1-10 days off roast, lowering the water temperature to 199-201ºF can be beneficial.

Every coffee is different, so these are our general rules of thumb to achieve consistently tasty cups with little effort. We encourage you to use this guide as a starting point and experiment from there.