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WBrC April

by Patrik Rolf April Brewer

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.

  • Floral
  • Fruity
  • Light-bodied
  • Light roast
  • Standard
  • Beginner
Total
2:40
Ratio
1:16.7
Coffee
12 g
Temp
92 °C

The WBrC April recipe by Patrik Rolf for the April Brewer uses 12 g of coffee and 200 g of water (1:16.7 ratio), at 92°C, with a target brew time of 2:40.

Parameters

12 g
Coffee
200 g
Water
1:16.7
Ratio
92 °C
Temp
8 coarse
Grind
2:40
Total
1
Servings
Grind · 8/10 · coarse
FINE COARSE

Method

2:40 · total
  1. 0:00
    Bloom

    Pour 50g in circular pattern over 7 seconds.

    +50g 7s Circular
  2. 0:30
    Pour

    Pour 100g targeting the center only. 10-second pour.

    +150g 10s Slow
  3. 1:20
    Pour

    Final pour: 50g in circular pattern.

    +200g 7s Circular
  4. 2:40
    Done

    Drawdown complete. Target 2:40-3:00.

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.

More April Brewer recipes

See all April Brewer recipes →

More by Patrik Rolf

View all recipes by Patrik Rolf →

Original source

Recipe by Patrik Rolf, published at aprilcoffeeroasters.com.

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0:30

100g

+50g Add water

3
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