Winning

Gina Misc pourover by Emi Fukahori

Emi Fukahori used this GINA method in her winning 2018 year World Brewers Cup routine. Alternating immersion, drainage, and water temperature shapes a layered cup intended to move from bright citrus toward wine-like depth and crisp apple.

1:12.9 Ratio

2:55 Total

17g Dose

95°C Temp

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Parameters

17 g
Coffee: 220 g
Water: 1:12.9
Ratio: 95 °C
Temp: 7 coarse
Grind: 2:55
Total: ~220 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:55 · total

Bloom 1 / 4
0:00

1m

Close the valve. Pour in the centre to 50g. Let it steep.

+50g→ 50g Center pour 3.3g/s 15s 80°C Valve: Closed
Pour 2 / 4
1:00

1m10s

Open the valve. Pour in the centre to 150g.

+100g→ 150g Center pour 1.7g/s 1m 95°C Valve: Open
Pour 3 / 4
2:10

45s

Pour in the centre to 220g.

+70g→ 220g Center pour 2.8g/s 25s 80°C Valve: Open
Done 4 / 4
2:55

Finish when the coffee stops dripping.

Notes

Prepare water near 100ppm and make each valve change decisively so steep times remain repeatable. Use 80°C for the cooler phase and 95°C for the hotter one; avoid extra swirling that can blur the intended transitions.

Original source

Recipe by Emi Fukahori, published at first-crack.co.il.

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