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Now reading Five Pour Cone

Five Pour Cone

by Graycano Graycano

Five-pour method with cone filter for washed coffees. Finer grind allows higher extraction with more body and texture.

  • Floral
  • Citric
  • Medium-bodied
  • Light roast
  • Standard
  • Intermediate
Total
3:30
Ratio
1:16.7
Coffee
15 g
Temp
95 °C

The Five Pour Cone recipe by Graycano for the Graycano uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 95°C, with a target brew time of 3:30.

Parameters

15 g
Coffee
250 g
Water
1:16.7
Ratio
95 °C
Temp
4 medium fine
Grind
3:30
Total
1
Servings
Grind · 4/10 · fine-medium
FINE COARSE

Method

3:30 · total
  1. 0:00
    Bloom

    Pour 50g slowly to bloom. Allow drawdown.

    +50g 10s Slow
  2. 0:40
    Pour

    Pour 50g to 100g total. Allow drawdown.

    +100g 10s Slow
  3. 1:10
    Pour

    Pour 50g to 150g total. Allow drawdown.

    +150g 10s Slow
  4. 1:40
    Pour

    Pour 50g to 200g total. Allow drawdown.

    +200g 10s Slow
  5. 2:10
    Pour

    Pour 50g to 250g total. Allow full drawdown.

    +250g 10s Slow
  6. 3:30
    Done

    Drawdown complete.

Notes

Five pours with a finer grind for higher extraction. Best for washed coffees where you want to add body and texture. Uses the Graycano Coin as flow restrictor. Aluminum body with Lava-Rib geometry provides excellent thermal stability.

More Graycano recipes

See all Graycano recipes →

Other Misc pourover methods

More by Graycano

View all recipes by Graycano →

Original source

Recipe by Graycano, published at graycano.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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