100 + 100

April Brewer April by Patrik Rolf

Patrik Rolf's recipe for the April Brewer, published with the April hand grinder in 2026 and brewed by Tetsu Kasuya on camera: just two pours of 100g, each started in circles and finished in the centre within ten seconds. Kasuya found it very clean and easy for anyone to repeat.

1:16.7 Ratio

2:00 Total

12g Dose

94°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 94 °C
Temp: 6 medium-coarse
Grind: 2:00
Total: ~200 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

2:00 · total

Pour 1 / 3
0:00

35s

Pour continuously to 100g: the first 60g in circles, then the rest in the centre. Let the water drop through.

+100g→ 100g Spiral 10g/s 10s 94°C
Pour 2 / 3
0:35

1m25s

Pour continuously to 200g: the first 60g in circles, then the rest in the centre.

+100g→ 200g Spiral 10g/s 10s
Done 3 / 3
2:00

Finish when the coffee stops dripping.

Notes

Each 100g pour is 60g in circles, then 40g in the centre, all in about ten seconds: roughly 10g/s. Rolf's video suggests one or two drops of mineral concentrate in the server before brewing. Neither the video nor its description gives the water temperature or the total time: 94°C is the temperature of April's own guides, and 2:00 is an estimate for the end of the drawdown.