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Contour Drip

Contour Drip Misc pourover

WBrC 2026 Third Place

by Bavis Kwong

Bavis Kwong's third-place routine from the 2026 World Brewers Cup in Brussels. His "sandwich" layers the grind around a second filter paper — fines below for gentle immersion sweetness, coarse above for agitation-driven acidity — so uneven particle sizes become a feature, not a flaw.

1:15.6 Ratio
3:30 Total
16g Dose
94°C Temp

Parameters

16 g
Coffee
250 g
Water
1:15.6
Ratio
94 °C
Temp
7 coarse
Grind
3:30
Total
1
Servings
Grind · 7/10 · medium-coarse
FINE COARSE

Method

3:30 · total
  1. Bloom 1 / 6
    0:00

    To

    50g

    +50g add
    10s Spiral

    Dry bloom: pour 50g at 94°C over the coarse top layer only, so no water bypasses yet. This saturates the top and delays the bottom fines for a rounder mouthfeel.

  2. Pour 2 / 6
    0:40

    To

    100g

    +50g add
    10s Spiral

    50g to 100g, an even pour at the 40-second interval.

  3. Pour 3 / 6
    1:20

    To

    150g

    +50g add
    10s Spiral

    50g to 150g, keeping the 40-second interval.

  4. Pour 4 / 6
    2:00

    To

    200g

    +50g add
    10s Spiral

    50g to 200g.

  5. Pour 5 / 6
    2:40

    To

    250g

    +50g add
    10s Spiral

    50g to 250g, the last equal pour.

  6. Done 6 / 6
    3:30

    Drawdown. Serve in a thin-rim cup to sharpen the tactile experience.

Notes

Build the sandwich in the dripper: 2g of fines at the bottom for sweetness and a gentle immersion, a second filter paper on top of them, then 14g of coarse grounds on top for vibrant, agitation-led acidity. Filter: two stacked Sibarist "fast" papers for a high, consistent flow rate and clean cup. Dripper: Contour Drip — ceramic top to boost acidity from the top pours, silicone base that doesn't trap heat for the gentle bottom immersion. Water: 35 ppm natural mineral water to lift acidity and clarity. The cup transforms as it cools — from melon, peach and jasmine while hot to red grapes, apricot and honey. Serve in a thin-rim cup.

Grinder

Coarse (setting 10) at the highest RPM for more fines and complexity. Sieve the grind at {{900|um|length}} to split it into two layers.

Original source

Recipe by Bavis Kwong, published at youtube.com.

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Bloom

0:00

50g

+100g add

10s
Bloom · 1/6 0:00
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