ROCA 4th Wave

Brewista Tornado Duo Misc pourover by ROCA Coffee Roasters

ROCA's brewing method for their "4th Wave" coffees — a Tokyo (Sumida) roaster working with special fermentation processes. A low-temperature, short two-minute brew at 66.7g/L that keeps bitterness away and lets sweetness and gentle acidity lead.

1:15 Ratio

2:00 Total

15g Dose

89°C Temp

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Parameters

15 g
Coffee: 225 g
Water: 1:15
Ratio: 89 °C
Temp: 5 medium
Grind: 2:00
Total: ~230 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:00 · total

Bloom 1 / 5
0:00

40s

Pour in the centre to 30g. Let it bloom.

+30g→ 30g Center pour 4g/s 7s 89°C
Pour 2 / 5
0:40

25s

Pour in the centre to 90g.

+60g→ 90g Center pour 4g/s 15s
Pour 3 / 5
1:05

30s

Pour in the centre to 170g. Do not exceed the water height reached on the second pour.

+80g→ 170g Center pour 4g/s 20s
Pour 4 / 5
1:35

25s

Pour in the centre to 225g. Do not exceed the water height reached on the second pour.

+55g→ 225g Center pour 4g/s 13s
Done 5 / 5
2:00

Finish when the coffee stops dripping.

Notes

Water 89°C, medium grind. The theme is gentle: a low temperature and a short, two-minute finish so the heavily fermented, light coffees stay sweet and clean rather than bitter. Technique: pour onto the centre, where the bed is thickest. On the third and fourth pours, control the flow so the water level does not rise above the bed height reached on the second pour.

Original source

Recipe by ROCA Coffee Roasters, published at instagram.com.

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