WBrC April

April Brewer April by Patrik Rolf

Patrik Rolf's World Brewers Cup final round recipe using his own April Brewer. Three pours with a coarse grind and low temperature. The first and third pours are circular, the middle pour targets the center only.

1:16.7 Ratio

2:40 Total

12g Dose

92°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 92 °C
Temp: 8 coarse
Grind: 2:40
Total: ~200 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

Method

2:40 · total

Bloom 1 / 4
0:00

Pour 50g in circular pattern over 7 seconds.

+50g→ 50g Spiral 7s
Pour 2 / 4
0:30

Pour 100g targeting the center only. 10-second pour.

+100g→ 150g Center pour 10s
Pour 3 / 4
1:20

Final pour: 50g in circular pattern.

+50g→ 200g Spiral 7s
Done 4 / 4
2:40

Drawdown complete. Target 2:40-3:00.

Notes

Rolf designed the April Brewer specifically for this style of brewing. The coarse grind (30-34 clicks Comandante) combined with 92°C water produces a tea-like clarity while preserving delicate florals. Recommended water: 90-110 ppm hardness. Target TDS: 1.25-1.35.

Original source

Recipe by Patrik Rolf, published at aprilcoffeeroasters.com.

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By

Patrik Rolf

2 recipes

In the cup