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Torch Donut Dripper

THE COFFEESHOP Tokyo

Torch Donut Dripper Misc pourover by THE COFFEESHOP Tokyo

THE COFFEESHOP in Tokyo built this four-pour method around the Torch Donut's fast-draining ring bed, using a lower brew temperature and quick spiraled pours to tame a dark roast into a clean, chocolate-and-caramel cup.

1:16.7 Ratio
2:00 Total
15g Dose
88°C Temp
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Parameters

15 g
Coffee
250 g
Water
1:16.7
Ratio
88 °C
Temp
5 medium
Grind
2:00
Total
~250 ml
Yield
Grind · 5/10 · medium
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Method

2:00 · total
  1. Bloom 1 / 5
    0:00
    30s

    Pour in a spiral to 50g. Let it bloom.

    +50g→ 50g Spiral 5g/s 10s 88°C
  2. Pour 2 / 5
    0:30
    20s

    Pour in a spiral to 110g.

    +60g→ 110g Spiral 6g/s 10s
  3. Pour 3 / 5
    0:50
    20s

    Pour in a spiral to 180g.

    +70g→ 180g Spiral 7g/s 10s
  4. Pour 4 / 5
    1:10
    50s

    Pour in a spiral to 250g.

    +70g→ 250g Spiral 7g/s 10s
  5. Done 5 / 5
    2:00

    Finish when the coffee stops dripping.

Notes

Uses a commercial trapezoidal (wedge) filter, folded to fit. The Donut's wide hole and steep walls drain fast, so keep the pours brisk. The lower temperature keeps a dark roast from turning bitter, and a medium grind guards against clogging.

Original source

Recipe by THE COFFEESHOP Tokyo, published at thecoffeeshop.jp.

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More Torch Donut Dripper recipes

See all Torch Donut Dripper recipes

Donut Dark Roast

by Torch

1:15 Ratio
16g Coffee
240g Water
3:00 Total
Cold

Donut Iced

by Torch

1:10 Ratio
18g Coffee
180g Water
2:30 Total

Donut Immersion

by Torch

1:15.6 Ratio
16g Coffee
250g Water
2:30 Total

Deep Dark

by Kurasu

1:10.5 Ratio
19g Coffee
200g Water
2:20 Total

Light Roast

by Kurasu

1:16.4 Ratio
14g Coffee
230g Water
2:45 Total

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