WBrC April

April Brewer April by Patrik Rolf

Patrik Rolf used his own April Brewer for this World Brewers Cup final-round recipe. A coarse grind, cooler water, and alternating circular and center pours seek a tea-like cup with delicate florals, lucid acidity, and restrained body.

1:16.7 Ratio

2:40 Total

12g Dose

92°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 92 °C
Temp: 8 coarse
Grind: 2:40
Total: ~200 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

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Method

2:40 · total

Bloom 1 / 4
0:00

30s

Pour 50g in a spiral. Let it bloom.

+50g→ 50g Spiral 5.6g/s 9s 92°C
Pour 2 / 4
0:30

50s

Pour over the centre of the bed to 150g.

+100g→ 150g Center pour 5.9g/s 17s
Pour 3 / 4
1:20

1m20s

Finish in a spiral to 200g.

+50g→ 200g Spiral 5.6g/s 9s
Done 4 / 4
2:40

Drawdown complete.

Notes

Use 92°C and mineral water around 90-110ppm hardness. Keep the middle pour centered and the outer pours circular as specified. A target near 1.25-1.35 percent TDS should taste floral, not hollow.

Original source

Recipe by Patrik Rolf, published at aprilcoffeeroasters.com.

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Patrik Rolf

2 recipes

In the cup