Bypass
Competition-style bypass method. Brew a concentrated 120g with coarse grind, then dilute with 120g of hot water. Produces an exceptionally clean, tea-like cup with high clarity.
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- Coffee
- 30 g
- Water
- 240 g
- Ratio
- 1:8
- Temp
- 93 °C
- Grind
- 8 coarse
- Total
- 2:00
- Servings
- 1
Method
-
0:00Pour
Pour 120g of water over the grounds. Stir gently.
+120g 10s slow -
0:30Stir
Stir 3-4 times to ensure even saturation.
5s -
1:15Press
Press slowly and steadily for ~30 seconds.
30s -
1:45Pour
Add 120g of hot bypass water to the concentrate.
+240g 5s slow -
2:00Done
Stir gently and serve.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
The bypass method brews a strong concentrate (1:4 ratio) which is then diluted. The coarse grind prevents over-extraction during the concentrated brew phase. The bypass water can be adjusted to taste — more water for lighter body, less for more intensity. Popular in WAC competitions.
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100g
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