№ 234 Clever Dripper S 3:15 1:15 Berg Wu
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Berg Wu Sauna

Competition method from Berg Wu, 2016 World Barista Champion. Multi-temperature pours create different extraction zones for a complex cup.

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Parameters

Coffee
16 g
Water
240 g
Ratio
1:15
Temp
97 °C
Grind
4 medium fine
Total
3:15
Servings
1
Grind · 4/10 · fine-medium
FINE COARSE

Method

3:15 total
  1. 0:00
    Pour

    Dripper on server, valve open. Pour 50g water at 97°C in circular motion. Some liquid drains immediately.

    +50g 10s circular
  2. 0:30
    Pour

    Pour 100g water at 97°C in circular motion. Valve still open.

    +150g 15s circular
  3. 1:00
    Pour

    Cool kettle to 90°C. Pour 50g water.

    +200g 10s slow
  4. 1:30
    Pour

    Cool water to 82°C. Lift dripper off server to close valve. Pour final 40g.

    +240g 8s slow
  5. 1:50
    Wait

    Steep 20 seconds with valve closed.

  6. 2:10
    Wait

    Place back on server to drain completely.

  7. 3:15
    Done

    Complex, layered cup with bright acidity and clean sweetness.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

The Sauna name refers to multi-temperature pour stages. Initial high-temperature pours extract brightness and acidity. Cooler later pours extract sweetness without over-extracting bitterness. Requires a variable-temperature kettle. The dripper starts ON the server with valve open for partial bypass, then lifted OFF to close valve for immersion.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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