Official

Phoenix70 Saint anthony by Saint Anthony Industries

Saint Anthony Industries' go-to Phoenix70 brew pairs a 1:16 base with measured pulse pouring through the tall column. It aims for orderly extraction, clean separation, rounded sweetness, and enough body for daily use.

1:16 Ratio

4:00 Total

25g Dose

95°C Temp

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Parameters

25 g
Coffee: 400 g
Water: 1:16
Ratio: 95 °C
Temp: 5 medium
Grind: 4:00
Total: ~400 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

4:00 · total

Bloom 1 / 9
0:00

30s

Pour 50g in a spiral. Let it bloom.

+50g→ 50g Spiral 3.3g/s 15s 95°C
Pour 2 / 9
0:30

30s

Pour over the centre of the bed to 100g.

+50g→ 100g Center pour 3.3g/s 15s
Pour 3 / 9
1:00

30s

Pour over the centre of the bed to 150g.

+50g→ 150g Center pour 3.3g/s 15s
Pour 4 / 9
1:30

30s

Pour over the centre of the bed to 200g.

+50g→ 200g Center pour 3.3g/s 15s
Pour 5 / 9
2:00

30s

Pour over the centre of the bed to 250g.

+50g→ 250g Center pour 3.3g/s 15s
Pour 6 / 9
2:30

30s

Pour over the centre of the bed to 300g.

+50g→ 300g Center pour 3.3g/s 15s
Pour 7 / 9
3:00

30s

Pour over the centre of the bed to 350g.

+50g→ 350g Center pour 3.3g/s 15s
Pour 8 / 9
3:30

30s

Finish over the centre of the bed to 400g.

+50g→ 400g Center pour 3.3g/s 15s
Done 9 / 9
4:00

Drawdown complete.

Notes

Use each 50g pulse to wet the full surface, starting additions about every 30s without pouring onto the paper. Keep kettle height and flow consistent; if drawdown stretches and the cup turns astringent, coarsen before changing the pours.

Original source

Recipe by Saint Anthony Industries, published at stanthonyind.com.

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Saint Anthony Industries

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In the cup