Pulse

Bee House Misc pourover by Bee House

Presented without a named author or cited guide, this Bee House method uses repeated small pours to work with the wedge brewer's naturally restricted drainage. The goal is even extraction and a balanced, approachable cup.

1:16.7 Ratio

3:00 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 93 °C
Temp: 5 medium
Grind: 3:00
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 6
0:00

35s

Pour 35g in a spiral. Keep the spout at the same height throughout the pour. Let it bloom.

+35g→ 35g Spiral 7g/s 5s 93°C
Pour 2 / 6
0:35

20s

Wait until the previous pour has partially drained. Pour in a spiral to 90g. Keep the spout at the same height throughout the pour.

+55g→ 90g Spiral 6.9g/s 8s
Pour 3 / 6
0:55

20s

Wait until the previous pour has partially drained. Pour in a spiral to 145g. Keep the spout at the same height throughout the pour.

+55g→ 145g Spiral 6.9g/s 8s
Pour 4 / 6
1:15

20s

Wait until the previous pour has partially drained. Pour in a spiral to 200g. Keep the spout at the same height throughout the pour.

+55g→ 200g Spiral 6.9g/s 8s
Pour 5 / 6
1:35

1m25s

Wait until the previous pour has partially drained. Finish in a spiral to 250g. Keep the spout at the same height throughout the pour.

+50g→ 250g Spiral 6.3g/s 8s
Done 6 / 6
3:00

Finish when the coffee stops dripping.

Notes

Let each pulse drain partially before adding the next, but keep the slurry from exposing the bed completely. Maintain a steady pulse size and height; if the cup tastes uneven, improve bed coverage before changing the grind.

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Bee House

In the cup