Patrik Rolf WBrC April
Patrik Rolf's World Brewers Cup final round recipe using his own April Brewer. Three pours with a coarse grind and low temperature. The first and third pours are circular, the middle pour targets the center only.
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- Coffee
- 12 g
- Water
- 200 g
- Ratio
- 1:16.7
- Temp
- 92 °C
- Grind
- 8 coarse
- Total
- 2:40
- Servings
- 1
Method
-
0:00Bloom
Pour 50g in circular pattern over 7 seconds.
+50g 7s circular -
0:30Pour
Pour 100g targeting the center only. 10-second pour.
+150g 10s slow -
1:20Pour
Final pour: 50g in circular pattern.
+200g 7s circular -
2:40Done
Drawdown complete. Target 2:40-3:00.
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
Rolf designed the April Brewer specifically for this style of brewing. The coarse grind (30-34 clicks Comandante) combined with 92°C water produces a tea-like clarity while preserving delicate florals. Recommended water: 90-110 ppm hardness. Target TDS: 1.25-1.35.
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100g
+50g Add water