Tetra Pulse Pour

Munieq Tetra Drip Misc pourover by MUNIEQ

Published in MUNIEQ's Tetra brew guide, this pulse-pour approach adapts extraction to the brewer's pyramid geometry. Small, centered additions keep the bed evenly fed and target a clean cup with controlled sweetness.

1:16.7 Ratio

2:45 Total

12g Dose

93°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 93 °C
Temp: 5 medium
Grind: 2:45
Total: ~200 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:45 · total

Bloom 1 / 6
0:00

30s

Pour in a spiral to 30g. Let it bloom.

+30g→ 30g Spiral 5g/s 6s 93°C
Pour 2 / 6
0:30

20s

Wait until the coffee bed first becomes visible. Pour in the centre to 70g.

+40g→ 70g Center pour 5g/s 8s
Pour 3 / 6
0:50

20s

Wait until the coffee bed first becomes visible. Pour in the centre to 120g.

+50g→ 120g Center pour 5g/s 10s
Pour 4 / 6
1:10

20s

Wait until the coffee bed first becomes visible. Pour in the centre to 160g.

+40g→ 160g Center pour 5g/s 8s
Pour 5 / 6
1:30

1m15s

Wait until the coffee bed first becomes visible. Pour in the centre to 200g.

+40g→ 200g Center pour 5g/s 8s
Done 6 / 6
2:45

Finish when the coffee stops dripping.

Notes

Let each pulse drain enough to expose the upper bed without letting it dry completely. Keep pours centered and below the filter walls; edge pouring can create bypass along the folded corners. If drawdown drags, coarsen before reducing pulse count.

Original source

Recipe by MUNIEQ, published at munieq.com.

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