WBrC April
by Patrik Rolf for April Brewer original source (aprilcoffeeroasters.com)
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.
Before you start
You need
- April Brewer
- Scale
- Water at 92 °C
Notes from Patrik Rolf
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.
Steps · 2:40
4 steps · 3 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 4, 0:00until 0:09 50 g
Bloom. Pour in a spiral to 50g. Let it bloom.
Spiral 5.6 g/s · 9s 92 °C
-
Step 2 of 4, 0:30until 0:47 150 g+100
Pour in the centre to 150g.
Center pour 5.9 g/s · 17s
-
Step 3 of 4, 1:20until 1:29 200 g+50
Pour in a spiral to 200g.
Spiral 5.6 g/s · 9s
-
Step 4 of 4, 2:40
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 2:40. If not, change just one thing in the next cup:
- Past 3:10? Grind coarser
- Done before 2:10? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 2
150 g
+100 g add water
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