Martin Wölfl

Parameters

25 g

Coffee

250 g

Water

1:10

Ratio

93 °C

Temp

6 coarse

Grind

4:00

Total

1

Servings

Grind · 6/10 · medium

FINE COARSE

Method

4:00 · total

1. Pour 1 / 6

   0:00

   To

   200g

   +200g add
   30s Slow

   Add 25g of coffee and pour 200g of water slowly over 30 seconds.

2. Swirl 2 / 6

   0:30

   Agitate for 20 seconds.

3. Wait 3 / 6

   0:50

   Allow immersion until the 3:30 mark.

4. Wait 4 / 6

   3:30

   Pull up immediately.

5. Bypass 5 / 6

   3:45

   To

   250g

   +50g add

   Add 50g of bypass water to the cup, if desired.

6. Done 6 / 6

   4:00

   Serve.

Notes

Wildkaffee, Vienna. Add roughly 50g of hot bypass water to the cup at the end if desired.

Original source

Recipe by Martin Wölfl, published at weberworkshops.com.