ROCA 4th Wave

Brewista Tornado Duo Misc pourover by ROCA Coffee Roasters

ROCA's brewing method for their "4th Wave" coffees — a Tokyo (Sumida) roaster working with special fermentation processes. A low-temperature, short two-minute brew at 1:15 that keeps bitterness away and lets sweetness and gentle acidity lead.

1:15 Ratio

2:00 Total

15g Dose

89°C Temp

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Parameters

15 g
Coffee: 225 g
Water: 1:15
Ratio: 89 °C
Temp: 5 medium
Grind: 2:00
Total: ~230 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

2:00 · total

Bloom 1 / 5
0:00

Pour 30g at 89°C onto the centre to wet the bed, and let it bloom.

+30g→ 30g Center pour 10s
Pour 2 / 5
0:40

60g to 90g, poured onto the centre.

+60g→ 90g Center pour 10s
Pour 3 / 5
1:05

80g to 170g, keeping the level at the bed height.

+80g→ 170g Center pour 15s
Pour 4 / 5
1:35

55g to 225g, the final pour without overshooting the bed.

+55g→ 225g Center pour 15s
Done 5 / 5
2:00

Finish at 2:00. Serve.

Notes

Water 89°C, medium grind. The theme is gentle: a low temperature and a short, two-minute finish so the heavily fermented, light coffees stay sweet and clean rather than bitter. Technique: pour onto the centre, where the bed is thickest. On the third and fourth pours, control the flow so the water level does not rise above the bed height reached on the second pour.

Original source

Recipe by ROCA Coffee Roasters, published at instagram.com.

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ROCA Coffee Roasters

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In the cup