Continuous

NextLevel Pulsar Nextlevel by Christopher Feran

A small bloom, an early part-open valve, then four staged pours each topped up as the level falls. Christopher Feran's 1:17 recipe.

1:17 Ratio

2:45 Total

18g Dose

94°C Temp

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Parameters

18 g
Coffee: 306 g
Water: 1:17
Ratio: 94 °C
Temp: 4 medium-fine
Grind: 2:45
Total: ~310 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

2:45 · total

Bloom 1 / 7
0:00

15s

Close the valve. Pour 36g.

+36g→ 36g 6g/s 6s Valve: Closed 94°C
Prepare 2 / 7
0:15

5s

Open the valve to about 1 o'clock.

Valve: restricted
Pour 3 / 7
0:20

30s

Pour in a spiral to 150g.

+114g→ 150g Spiral 6g/s 19s Valve: restricted
Pour 4 / 7
0:50

30s

Pour in a spiral to 210g.

+60g→ 210g Spiral 6g/s 10s Valve: restricted
Pour 5 / 7
1:20

25s

Pour in a spiral to 265g.

+55g→ 265g Spiral 6.1g/s 9s Valve: restricted
Pour 6 / 7
1:45

1m

Finish in a spiral to 306g.

+41g→ 306g Spiral 5.9g/s 7s Valve: restricted
Done 7 / 7
2:45

Drawdown complete.

Notes

Set up before you start: cover the filter support ridges with water, place the filter, drain the base, insert the barrel, close the valve, add and level the coffee, place the dispersion cap, and tare. Open the valve to 2 o'clock after the bloom. Top up each pour once the water level falls a bit. Generally lands around 22–23% extraction yield.