Layered
Open in appLong Vo's recipe, shared by NextLevel, begins with a steeped bloom before four equal pours through an open Pulsar valve. Refilling to the same level each time makes it quick and forgiving, with a layered cup that balances body and definition.
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You'll need
-
WDT tool Optional
A cluster of fine needles used to stir and de-clump the coffee bed (Weiss Distribution Technique) for even saturation.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 94 °C
- Temp
- 5 medium
- Grind
- 2:30
- Total
- ~300 ml
- Yield
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Method
2:30 · totalBefore you brew
- 1 Close the valve. Wet the filter-support ridges, fit the filter, open the valve to drain the base, then close it again and insert the barrel.
- 2 Add 20g of coffee and level the bed.
- 3 Fit the dispersion cap, then tare the scale.
-
Bloom 1 / 70:0015s
Close the valve. Pour 60g and swirl to saturate the bed.
+60g→ 60g Valve: Closed 94°C -
Prepare 2 / 70:155s
Open the valve.
Valve: Open -
Pour 3 / 70:2025s
Pour in a spiral to 120g.
+60g→ 120g Spiral 6g/s 10s Valve: Open -
Pour 4 / 70:4525s
Pour in a spiral to 180g.
+60g→ 180g Spiral 6g/s 10s Valve: Open -
Pour 5 / 71:1025s
Pour in a spiral to 240g.
+60g→ 240g Spiral 6g/s 10s Valve: Open -
Pour 6 / 71:3555s
Pour in a spiral to 300g.
+60g→ 300g Spiral 6g/s 10s Valve: Open -
Done 7 / 72:30
Finish when the coffee stops dripping.
Notes
Grinder
600–700 µm nominal burr gap.
Original source
Recipe by Long Vo, published at nextlevelbrewer.com.
Community
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