Classic

April Brewer April by April Coffee Roasters

April Coffee's Patrik Rolf uses repeated small pours in his signature April Brewer recipe, working with its calibrated flat-bottom flow. The structure extracts evenly and presents light-roast coffee with pronounced sweetness and clarity.

1:16.7 Ratio

3:20 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 93 °C
Temp: 4 medium-fine
Grind: 3:20
Total: ~250 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:20 · total

Bloom 1 / 6
0:00

40s

Pour in a spiral to 50g. Let it bloom.

+50g→ 50g Spiral 6.3g/s 8s 93°C
Pour 2 / 6
0:40

30s

Pour in a spiral to 100g.

+50g→ 100g Spiral 6.3g/s 8s
Pour 3 / 6
1:10

30s

Pour in a spiral to 150g.

+50g→ 150g Spiral 6.3g/s 8s
Pour 4 / 6
1:40

30s

Pour in a spiral to 200g.

+50g→ 200g Spiral 6.3g/s 8s
Pour 5 / 6
2:10

1m10s

Pour in a spiral to 250g.

+50g→ 250g Spiral 6.3g/s 8s
Done 6 / 6
3:20

Finish when the coffee stops dripping.

Notes

Keep the kettle stream soft and repeat the same circular pattern for each addition, avoiding the paper edge. Let the water level fall predictably between pours. Dial by taste: grind finer for a short, sour cup and coarser for astringency.

Original source

Recipe by April Coffee Roasters, published at youtube.com.

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