№ 162 Graycano 2:45 1:16.7 Graycano
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Pulse Pour

Graycano pulse pour method. Multiple controlled pours for balanced extraction.

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Parameters

Coffee
15 g
Water
250 g
Ratio
1:16.7
Temp
93 °C
Grind
5 medium
Total
2:45
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

2:45 total
  1. 0:00
    Bloom

    Pour 40g in slow circles.

    +40g 8s circular
  2. 0:35
    Pour

    Pour to 100g.

    +100g 12s circular
  3. 1:00
    Pour

    Pour to 160g.

    +160g 12s circular
  4. 1:25
    Pour

    Pour to 250g.

    +250g 15s circular
  5. 1:45
    Swirl

    Gentle swirl.

  6. 2:45
    Done

    Drawdown complete.

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

Pulse pouring in the Graycano creates slight agitation with each pour, improving extraction uniformity. Wait for the water level to drop between pours to maintain a consistent flow rate.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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