Sauna
Competition method from Berg Wu, 2016 World Barista Champion. Multi-temperature pours create different extraction zones for a complex cup.
- Floral
- Citric
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 3:15
- Ratio
- 1:15
- Coffee
- 16 g
- Temp
- 97 °C
The Sauna recipe by Berg Wu for the Clever Dripper S uses 16 g of coffee and 240 g of water (1:15 ratio), at 97°C, with a target brew time of 3:15.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 97 °C
- Temp
- 4 medium fine
- Grind
- 3:15
- Total
- 1
- Servings
Method
-
0:00Pour
Dripper on server, valve open. Pour 50g water at 97°C in circular motion. Some liquid drains immediately.
+50g 10s Circular -
0:30Pour
Pour 100g water at 97°C in circular motion. Valve still open.
+150g 15s Circular -
1:00Pour
Cool kettle to 90°C. Pour 50g water.
+200g 10s Slow -
1:30Pour
Cool water to 82°C. Lift dripper off server to close valve. Pour final 40g.
+240g 8s Slow -
1:50Wait
Steep 20 seconds with valve closed.
-
2:10Wait
Place back on server to drain completely.
-
3:15Done
Complex, layered cup with bright acidity and clean sweetness.
Notes
More Clever Dripper S recipes
-
Concentrate S
1:8by Clever
- Chocolate
- Caramel
Total 3:00 Temp 95°C -
Adjustable Time
1:16by Counter Culture Coffee
- Balanced
- Sweet
Total 3:00 Temp 93°C -
Official
1:16by Crema Coffee Roasters
- Sweet
- Balanced
Total 3:30 Temp 96°C -
Dark Roast Immersion S
1:15by Clever
- Chocolate
- Caramel
Total 2:00 Temp 88°C -
1:18 Long Immersion
1:18by George Howell
- Balanced
- Sweet
Total 4:50 Temp 96°C
Other Clever methods
Original source
Recipe by Berg Wu, published at youtube.com.
Next step
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100g
+50g Add water