Two Cup

ROK W1 Misc pourover by ROK

ROK's second dose off the same card: double the coffee, double the water. The technique does not change, but the arithmetic does — 500g will not fit in the chamber at once, so the last third goes in as a top-up once the bed has dropped.

1:16.7 Ratio

4:00 Total

30g Dose

96°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1018 recipes by 129 baristas

Parameters

30 g
Coffee: 500 g
Water: 1:16.7
Ratio: 96 °C
Temp: 6 medium-coarse
Grind: 4:00
Total: ~500 ml
Yield

Grind · 6/10 · medium

FINE COARSE

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

4:00 · total

Before you brew

1 Push the tip of the paper filter inwards over the central peak, then press it down with the ring until it sits in a W.
2 Rinse the filter.
3 Add 30g of grounds.

Bloom 1 / 4
0:00

1m

Pour 100g. Let it bloom.

+100g→ 100g 5g/s 20s 96°C
Pour 2 / 4
1:00

1m

Pour to 300g. Let the water drop through.

+200g→ 300g 5.7g/s 35s
Pour 3 / 4
2:00

2m

Finish pouring to 500g.

+200g→ 500g 5.7g/s 35s
Done 4 / 4
4:00

Drawdown complete.

Notes

Same fold, same rinse, same off-the-boil water as the single cup. The only new judgement is the waterline: let it fall back to the middle peak before topping up rather than crowding the rim, which is where a shallow ring bed spills. If the drawdown drags past four minutes at this dose, go a click coarser before you touch anything else — twice the coffee is twice the depth in the same trough.