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NextLevel Pulsar Nextlevel by Scott Rao

Scott Rao demonstrates this pour-over technique on a Kalita Wave; here it is adapted to the Pulsar. Boiling water, a 45-second pre-wet, and two measured pours from a constant height. The no-bypass brewer channels every addition through the bed, supporting a sweet, jammy, juicy cup with high extraction and clear fruit.

1:17 Ratio

4:00 Total

25g Dose

100°C Temp

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Parameters

25 g
Coffee: 425 g
Water: 1:17
Ratio: 100 °C
Temp: 6 medium-coarse
Grind: 4:00
Total: ~430 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

4:00 · total

Prepare 1 / 7
0:00

3s

Open the valve.

Valve: Open
Bloom 2 / 7
0:03

19s

Pour 75g over the centre of the bed.

+75g→ 75g Center pour 4.7g/s 16s Valve: Open 100°C
Prepare 3 / 7
0:22

26s

Close the valve.

Valve: Closed
Pour 4 / 7
0:48

52s

Open the valve. Pour over the centre of the bed to 263g.

+188g→ 263g Center pour 8.2g/s 23s Valve: Open
Pour 5 / 7
1:40

25s

Finish over the centre of the bed to 425g.

+162g→ 425g Center pour 8.1g/s 20s Valve: Open
Swirl 6 / 7
2:05

1m55s

Swirl gently.

Valve: Open
Done 7 / 7
4:00

Drawdown complete.

Notes

Saturate evenly during the 45-second pre-wet — a gentle spin and a dig into any dry pockets. Then pour in two steady streams from a constant height rather than a wavering one, staying just below the point where the water splashes. Treat total drawdown as the grind cue: if it ends before 3.5 min, grind finer; if it exceeds 4.5 min, grind coarser. Keep water at 100°C.

Original source

Recipe by Scott Rao, published at youtube.com.

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By

Scott Rao

7 recipes

In the cup