Spiral Pulses

Bee House Misc pourover by Messenger Coffee

Messenger Coffee's Bee House recipe builds extraction through spiral pulse pours after a measured bloom. The wedge bed and restricted outlets make the technique forgiving, with a clean, evenly developed cup as the target.

1:15.6 Ratio

3:00 Total

25g Dose

94°C Temp

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Parameters

25 g
Coffee: 390 g
Water: 1:15.6
Ratio: 94 °C
Temp: 5 medium
Grind: 3:00
Total: ~390 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 5
0:00

30s

Pour 40g in a spiral. Keep the stream over the coffee bed and off the filter. Cover the whole coffee bed evenly. Let it bloom.

+40g→ 40g Spiral 5.7g/s 7s 94°C
Pour 2 / 5
0:30

30s

Pour in a spiral to 150g. Keep the stream over the coffee bed and off the filter. Aim at any dark or dry patches.

+110g→ 150g Spiral 6.1g/s 18s
Pour 3 / 5
1:00

30s

Pour over the centre of the bed to 260g. Keep the stream over the coffee bed and off the filter. Cover the whole coffee bed evenly.

+110g→ 260g Center pour 6.1g/s 18s
Pour 4 / 5
1:30

1m30s

Pour the final 130g to 390g in an outward spiral, keeping the stream over the coffee bed. Cover the whole coffee bed evenly.

+130g→ 390g Spiral outward 5.9g/s 22s
Done 5 / 5
3:00

Finish when the coffee stops dripping.

Notes

Seat and rinse a Melitta #2 filter, then make each spiral reach the bed evenly without pouring onto the paper. Aim for a total brew near 2:30-3:00; grind finer for a fast, sour cup and coarser for a slow, drying one.

Original source

Recipe by Messenger Coffee, published at messengercoffee.co.

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By

Messenger Coffee

In the cup